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

机译：巴西美洲印第安人生产的天然发酵棉籽和大米饮料中细菌和酵母的多样性

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Ramos Cíntia Lacerda; de Almeida Euziclei Gonzaga; Freire Ana Luiza; Freitas Schwan Rosane;
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1. Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians [J] . Cintia Lacerda Ramos, Euziclei Gonzaga de Almeida, Ana Luiza Freire, Food microbiology . 2011,第7期

机译：巴西美洲印第安人生产的天然发酵棉籽和大米饮料中细菌和酵母的多样性
2. Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians [J] . Claudia Puerari, Karina Teixeira Magalhaes-Guedes, Rosane Freitas Schwan Food microbiology . 2015,第apra期

机译：Chicha的理化和微生物学表征，一种由米色巴西人美洲印第安人生产的米基发酵饮料
3. Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods. [J] . Ramos C. L., Almeida E. G. de, Pereira G. V. de M., International Journal of Food Microbiology . 2010,第2a3期

机译：使用依赖于培养物和不依赖于培养物的方法测定巴西美洲印第安人生产的发酵饮料中微生物菌群的动态特征。
4. Innovated approach to produce 2G ethanol from sugarcane bagasse by immobilized cells of a xylose-fermenting Brazilian yeast [C] . F.A.F. Antunes, T.S.S. Milessi, A.K. Chandel, International Conference on Environmental, Industrial and Applied Microbiology . 2014

机译：通过固定的木糖 - 发酵巴西酵母产生甘蔗蛋白Bagasse的创新方法。
5. Construction of lactose-fermenting and high-ethanol-producing hybrid yeast by protoplast fusion of Saccharomyces cerevisiae and Kluyveromyces fragilis and the analysis of beta-galactosidase gene in the hybrid yeast. [D] . Farahnak, Fereydoon. 1988

机译：通过酿酒酵母和脆弱克鲁维酵母的原生质体融合构建乳糖发酵和高产乙醇的杂交酵母，并分析该杂交酵母中的β-半乳糖苷酶基因。
6. Bacaba beverage produced by Umutina Brazilian Amerindians:Microbiological and chemical characterization [O] . Cláudia Puerari, Karina Teixeira Magalhães-Guedes, Rosane Freitas Schwan 2015

机译：Umutina巴西美洲印第安人生产的Bacaba饮料：微生物和化学表征
7. Studies on the Red Orange Pigment Producing Lactic Acid Bacteria L 622 in the Fermented Rice Noodle "Khanom Jeen" of Thailand. Part 1. Identification of Lactic Acid Bacteria Isolated from Fermented Rice Noodle "Khanom Jeen" of Thailand. [O] . Tai UCHIMURA, Tetsuya TAKAO, Kouji KIKUCHI, 1991

机译：泰国发酵米线“Khanom Jeen”中乳酸菌L 622的红橙色颜料的研究。第1部分。泰国发酵米线“Khanom Jeen”中分离的乳酸菌的鉴定。

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

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