Wickerhamiella dulcicola sp. nov. and Wickerhamiella cachassae sp. nov., yeasts isolated from cachaca fermentation in Brazil

MEGA5: Molecular Evolutionary Genetics Analysis Using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods

(2011) K. Tamura et al.   MOLECULAR BIOLOGY AND EVOLUTION

Fungal nomenclature. 1. Melbourne approves a new Code

(2011) Lorelei L. Norvell   MYCOTAXON

Yeast species involved in artisanal cachaça fermentation in three stills with different technological levels in Pernambuco, Brazil

(2009) Meiriana Xavier Vila Nova et al.   FOOD MICROBIOLOGY

Selection, growth, and chemo-sensory evaluation of flocculent starter culture strains of Saccharomyces cerevisiae in the large-scale production of traditional Brazilian cachaça

(2009) Carol L.C. Silva et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chronic intake of fermented floral nectar by wild treeshrews

(2008) F. Wiens et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

The use of selected starter Saccharomyces cerevisiae strains to produce traditional and industrial cachaça: a comparative study

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