机译:将微生物偏心神经和物理化学参数集成,并对精细可可发酵的起始培养术视角
Department of Biological Sciences Universidade Estadual de Feira de Santana (UEFS) Feira de Santana BA 44036-900 Brazil;
Institute of Biological Sciences Universidade Federal de Minas Gerais (UFMG) Belo Horizonte MG 31270-901 Brazil;
Institute of Biological Sciences Universidade Federal de Minas Gerais (UFMG) Belo Horizonte MG 31270-901 Brazil;
Institute of Biological Sciences Universidade Federal de Minas Gerais (UFMG) Belo Horizonte MG 31270-901 Brazil;
Institute of Biological Sciences Universidade Federal de Minas Gerais (UFMG) Belo Horizonte MG 31270-901 Brazil;
Bioprocess Engineering and Biotechnology Department Universidade Federal de Parana (UFPR) Curitiba PR 81531-980 Brazil;
Department of Biological Sciences Universidade Estadual de Santa Cruz (UESC) Ilheus BA 45662-900 Brazil;
Bioprocess Engineering and Biotechnology Department Universidade Federal de Parana (UFPR) Curitiba PR 81531-980 Brazil;
Bioprocess Engineering and Biotechnology Department Universidade Federal de Parana (UFPR) Curitiba PR 81531-980 Brazil;
Department of Biological Sciences Universidade Estadual de Santa Cruz (UESC) Ilheus BA 45662-900 Brazil;
Department of Biological Sciences Universidade Estadual de Feira de Santana (UEFS) Feira de Santana BA 44036-900 Brazil;
Institute of Biological Sciences Universidade Federal de Minas Gerais (UFMG) Belo Horizonte MG 31270-901 Brazil;
Department of Biological Sciences Universidade Estadual de Santa Cruz (UESC) Ilheus BA 45662-900 Brazil;
Bioprocess Engineering and Biotechnology Department Universidade Federal de Parana (UFPR) Curitiba PR 81531-980 Brazil;
Department of Biological Sciences Universidade Estadual de Feira de Santana (UEFS) Feira de Santana BA 44036-900 Brazil Institute of Biological Sciences Universidade Federal de Minas Gerais (UFMG) Belo Horizonte MG 31270-901 Brazil;
Theobroma cacao; Cocoa fermentation; Ecological succession; Microbiome; Starter inoculum; Chocolate;
机译:酵母发酵剂培养对可可发酵中微生物群落和挥发性化合物的影响以及由此产生的巧克力感官特性
机译:小型可可发酵的微生物学和理化表征以及酵母和细菌菌株的筛选以开发确定的发酵剂文化
机译:小型可可发酵的微生物学和理化表征以及酵母和细菌菌株的筛选以开发确定的发酵剂文化
机译:选择Oenococcus Oeni作为起动培养物,以诱导Nebbiolo葡萄酒中的恶性发酵
机译:覆盖盐水配方及起始培养物对发酵黄瓜血液缺陷的影响及其鉴定盐水中发酵中的致病剂
机译:可可豆治疗:对发酵和干燥步骤的起始培养物的细尺监测及其代谢组
机译:可可发酵中发现的微生物物种的分离和鉴定作为哥伦比亚可可豆类发酵的微生物起始培养物。