Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rRNA gene sequence analysis

Autor: Inayara C. A. Lacerda, Fátima C. O. Gomes, Beatriz M. Borelli, César L. L. Faria Jr, Gloria R. Franco, Marina M. Mourão, Paula B. Morais, Carlos A. Rosa

Publikováno v: Brazilian Journal of Microbiology, Volume: 42, Issue: 2, Pages: 650-657, Published: JUN 2011
Publons
Brazilian Journal of Microbiology, Vol 42, Iss 2, Pp 650-657 (2011)
Brazilian Journal of Microbiology v.42 n.2 2011
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM

We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis to identify bacterial communities present during traditional fermentation in sour cassava starch, cachaça and cheese production in Brazil. Partial 16S rRNA gene c

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