Effect of Co-Inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the Quality of the Distilled Sugar Cane Beverage Cachaça

Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation

(2011) M.E.S. Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Optimization of Fermentation Conditions for Production of the Jabuticaba (Myrciaria cauliflora) Spirit Using the Response Surface Methodology

(2011) Whasley Ferreira Duarte et al.   JOURNAL OF FOOD SCIENCE

Chemical, Physical-Chemical, and Sensory Characteristics of Lychee (Litchi chinensis Sonn) Wines

(2011) Juliana Alvarenga Alves et al.   JOURNAL OF FOOD SCIENCE

Identification of lactic acid bacteria associated with traditional cachaça fermentations

(2010) Fatima C. O. Gomes et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

(2010) Whasley F. Duarte et al.   FOOD RESEARCH INTERNATIONAL

Kinetics of sugars, organic acids and acetaldehyde during simultaneous yeast-bacterial fermentations of white wine at different pH values

(2010) Wei Pan et al.   FOOD RESEARCH INTERNATIONAL

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

The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt

(2009) G. Vrancken et al.   FOOD MICROBIOLOGY

Quantitative Ester Analysis in Cachaça and Distilled Spirits by Gas Chromatography−Mass Spectrometry (GC−MS)

(2008) Eduardo S. P. Nascimento et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identificarion of contaminant bacteria in cachaça yeast by 16s rDNA gene sequencing

(2008) Osmar Vaz de Carvalho-Netto et al.   SCIENTIA AGRICOLA

Saccharomyces cerevisiae strains associated with the production of cachaça: identification and characterization by traditional and molecular methods (PCR, PFGE and mtDNA-RFLP)

(2008) Taís Letícia Bernardi et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

(2007) H. Sawadogo-Lingani et al.   JOURNAL OF APPLIED MICROBIOLOGY