Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians

Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae

(2013) Cíntia Lacerda Ramos et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Identification of lactic acid bacteria isolated during traditional fura processing in Ghana

(2012) James Owusu-Kwarteng et al.   FOOD MICROBIOLOGY

Physico-chemical and microbiological characterization of corn and rice ‘calugi’ produced by Brazilian Amerindian people

(2012) Maria Gabriela da Cruz Pedrozo Miguel et al.   FOOD RESEARCH INTERNATIONAL

Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil

(2012) Claudia Cristina Auler do Amaral Santos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan

(2012) Yi-sheng Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians

(2011) Cíntia Lacerda Ramos et al.   FOOD MICROBIOLOGY

Culture-independent analysis for determination of yeast diversity during solid substrate fermentation of grated cassava for gari production

(2011) Folarin Anthony Oguntoyinbo   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Quality of attieke (a fermented cassava product) from the three main processing zones in Côte d'Ivoire

(2010) N.T. Djeni et al.   FOOD RESEARCH INTERNATIONAL

Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods

(2010) Cíntia Lacerda Ramos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

(2010) Whasley F. Duarte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of diversity of Candida species isolated from fermented cassava during traditional small scale gari production in Nigeria

(2007) F.A. Oguntoyinbo   FOOD CONTROL