| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289042 | Food Microbiology | 2011 | 7 Pages |
Abstract
⺠Yeasts and bacteria from cotton seed and rice fermentation were identified. ⺠LAB dominated the whole fermentation. ⺠Lactobacillus plantarum, L. vermiforme and L. paracasei were the most frequently isolated bacteria. ⺠Candida parapsilosis, C. orthopsilosis and R. mucilaginosa were identified.
Keywords
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Food Science
Authors
CÃntia Lacerda Ramos, Euziclei Gonzaga de Almeida, Ana Luiza Freire, Rosane Freitas Schwan,