Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Fátima C O Gomes"'
Autor:
Raquel M Cadete, Monaliza A Melo, Kelly J Dussán, Rita C L B Rodrigues, Silvio S Silva, Jerri E Zilli, Marcos J S Vital, Fátima C O Gomes, Marc-André Lachance, Carlos A Rosa
Publikováno v:
PLoS ONE, Vol 7, Iss 8, p e43135 (2012)
BACKGROUND: This study is the first to investigate the Brazilian Amazonian Forest to identify new D-xylose-fermenting yeasts that might potentially be used in the production of ethanol from sugarcane bagasse hemicellulosic hydrolysates. METHODOLOGY/P
Externí odkaz:
https://doaj.org/article/7a1cff6bb7a7431eaf47fd962508c38a
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
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f9b8941151f4a3f77979e09f480fa61
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000200029&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000200029&lng=en&tlng=en
Autor:
Inayara C A, Lacerda, Fátima C O, Gomes, Beatriz M, Borelli, César L L, Faria, Gloria R, Franco, Marina M, Mourão, Paula B, Morais, Carlos A, Rosa
Publikováno v:
Brazilian Journal of Microbiology
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::663b9cca064451f39c3de55f8bdbd8b6
https://pubmed.ncbi.nlm.nih.gov/24031676
https://pubmed.ncbi.nlm.nih.gov/24031676
Autor:
Marques, Andréa R., Resende, Alessandra A., Gomes, Fátima C. O., Santos, Ana Raquel O., Rosa, Carlos A., Duarte, Alexandre A., de Lemos-Filho, José Pires, dos Santos, Vera Lúcia
Publikováno v:
Brazilian Journal of Microbiology; Sep2021, Vol. 52 Issue 3, p1417-1429, 13p
This book is a continuation of the book Agriculture and Food Science Researcher Biographical Sketches and Research Summaries which compiles biographical sketches of top professionals in the field of agriculture and food science research, as well as r
Autor:
Y. H. Hui, E. Özgül Evranuz
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological
Autor:
Y. H. Hui, E. Özgül Evranuz
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological
Autor:
Fleischer, Oswald, Krause, Jürgen
During fermentation processes, the determination of microbiological population density and diversity, nutrients concentration and products formation are the most important variables. Nowadays many different approaches are being developed for the moni