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

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

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 clone sequences from sour cassava starch samples col...

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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: Sociedade Brasileira de Microbiologia 2011-06-01
Series:Brazilian Journal of Microbiology
Subjects:
fermentation
cassava
cachaça
cheese
clone library
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000200029

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000200029

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