Navegando por Assunto Denaturing gradient gel electrophoresis (DGGE)

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Data do documentoTítuloAutor(es)
Fev-2014Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and cornMiguel, Maria Gabriela da Cruz Pedrozo; Santos, Claudia Cristina Auler do Amaral; Santos, Marianna Rabelo Rios Martins; Duarte, Whasley Ferreira; Schwan, Rosane Freitas
Jun-2010Determination of dynamic characteristics of microbiota in a fermented beverage produced by brazilian amerindians using culture-dependent and culture-independent methodsRamos, Cíntia Lacerda; Almeida, Euziclei Gonzaga de; Pereira, Gilberto Vinícius de Melo; Cardoso, Patrícia Gomes; Dias, Eustáquio Souza; Schwan, Rosane Freitas
Out-2011Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian AmerindiansRamos, Cíntia Lacerda; Almeida, Euziclei Gonzaga de; Freire, Ana Luiza; Schwan, RosaneFreitas
Jun-2010Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methodsMiguel, Maria Gabriela da Cruz Pedrozo; Cardoso, Patrícia Gomes; Lago, Lilian de Assis; Schwan, Rosane Freitas
Ago-2015Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentationRamos, Cíntia L.; Sousa, Edinaira S. O. de; Ribeiro, Jessimara; Almeida, Tayanny M. M.; Santos, Claudia Cristina A. do A.; Abegg, Maxwel A.; Schwan, Rosane F.
Fev-2014Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian AmerindiansFreire, Ana Luiza; Ramos, Cintia Lacerda; Almeida, Euziclei Gonzaga de; Duarte, Whasley Ferreira; Schwan, Rosane Freitas