Physicochemical and microbiological description ofCaxiri -a cassava and corn alcoholic beverage

Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR-denaturing gradient gel electrophoresis, HPLC and plate techniques

(2014) Lili Cheng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2013) Ana Luiza Freire et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Characterization of yeast starter cultures used in household alcoholic beverage preparation by a few ethnic communities of Northeast India

(2012) Alak K. Buragohain et al.   ANNALS OF 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

Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo

(2011) Roland Kibwega Foma et al.   FOOD CONTROL

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 of Lactic Acid Bacteria Diversity Associated with Mezcal Fermentation

(2010) J. A. Narváez-Zapata et al.   CURRENT MICROBIOLOGY

Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang)

(2010) Shruti Shukla et al.   FOOD AND CHEMICAL TOXICOLOGY

Volatile profiles of thua nao, a Thai fermented soy product

(2010) Katekan Dajanta et al.   FOOD CHEMISTRY

Changes in microbial community during Chinese traditional soybean paste fermentation

(2009) Jianxin Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY