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Publicações |
Acesse a publicação clicando no link |
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Dynamics of Geobacillus stearothermophilus and Bacillus cereus spores inoculated in different time intervals during simulated cocoa beans fermentation |
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Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods |
https://doi.org/10.1007/s12602-019-9518-z |
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Biological treatment of vinasse with yeast and simultaneous production of single-cell protein for feed supplementation |
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Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains |
https://link.springer.com/article/10.1007/s42770-019-00059-5 |
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Use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grains |
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Beneficial effects of inoculation of growth-promoting bacteria in strawberry |
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Assessing the efficiency in assisted depuration of coffee processing wastewater from mixed wild microbial selected inoculum |
https://link.springer.com/article/10.1007%2Fs10661-019-7398-z |
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Nondairy ice cream based on fermented yam ( Dioscorea sp.) |
https://link.springer.com/article/10.1007%2Fs10661-019-7398-z |
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Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation |
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Identification and characterization of yeasts from bovine rumen for potential use as probiotics |
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Organic Acids Produced during Fermentation and Sensory Perception in Specialty Coffee using Yeast Starter Culture |
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Lactic acid bacteria diversity in corn silage produced in Minas Gerais (Brazil) |
https://link.springer.com/article/10.1007/s13213-019-01528-w |
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Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees |
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Information as a determinant criterion in the acceptance of fermented yam-based ice cream |
http://dx.doi.org/10.1590/fst.38018 |