(Q42115690)

16 October 2017

Identification of lactic acid bacteria associated with traditional cachaça fermentations (English)

1 reference

16 October 2017

1 reference

0 references

7

Gloria R Franco

1 reference

16 October 2017

6

Alvaro C Nunes

1 reference

16 October 2017

9

Carlos A Rosa

1 reference

16 October 2017

5

Beatriz M Borelli

1 reference

16 October 2017

Fatima C O Gomes

1

1 reference

16 October 2017

Carol L C Silva

2

1 reference

16 October 2017

Cristina R Vianna

3

1 reference

16 October 2017

Inayara C A Lacerda

4

1 reference

16 October 2017

Marina M Mourão

8

1 reference

16 October 2017

1 April 2010

1 reference

Brazilian Journal of Microbiology

16 October 2017

1 reference

16 October 2017

41

1 reference

16 October 2017

2

1 reference

16 October 2017

486-492

1 reference

Identification to the species level of Lactobacillus isolated in probiotic prospecting studies of human, animal or food origin by 16S-23S rRNA restriction profiling

16 October 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3768701

Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil

29 May 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3768701

Identification of Lactobacillus isolates from the gastrointestinal tract, silage, and yoghurt by 16S-23S rRNA gene intergenic spacer region sequence comparisons

29 May 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3768701

Bacterial contaminants of fuel ethanol production

29 May 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3768701

Microbiology and physiology of Cachaça (Aguardente) fermentations

17 August 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3768701

Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil

17 August 2018

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/24031520

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Use of selected indigenous Saccharomyces cerevisiae strains for the production of the traditional cachaça in Brazil

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/24031520

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Genetic diversity of Saccharomyces cerevisiae strains during the 24 h fermentative cycle for the production of the artisanal Brazilian cachaça

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/24031520

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Identifiers

1 reference

16 October 2017

PubMed publication ID

24031520

1 reference