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Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 3, p. 234, doi. 10.3390/fermentation9030234
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- Article
Use of Kombucha SCOBY and Commercial Yeast as Inoculum for the Elaboration of Novel Beer.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 748, doi. 10.3390/fermentation8120748
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- Article
Brazilian Cerrado Soil Actinobacteria Ecology.
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- BioMed Research International, 2013, v. 2013, p. 1, doi. 10.1155/2013/503805
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- Article
Lactic acid bacteria diversity in corn silage produced in Minas Gerais (Brazil).
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- Annals of Microbiology, 2019, v. 69, n. 13, p. 1445, doi. 10.1007/s13213-019-01528-w
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- Publication type:
- Article
Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation.
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- Annals of Microbiology, 2018, v. 68, n. 10, p. 705, doi. 10.1007/s13213-018-1377-4
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- Publication type:
- Article
Enzymatic and antagonistic potential of bacteria isolated from typical fruit of Cerrado in Minas Gerais State, Brazil.
- Published in:
- 2015
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- Publication type:
- Journal Article
Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
- Published in:
- Molecules, 2017, v. 22, n. 5, p. 766, doi. 10.3390/molecules22050766
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- Publication type:
- Article
Bio-hydrolysis of used soybean oil: environmental-friendly technology using microbial consortium.
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- Biodegradation, 2021, v. 32, n. 5, p. 551, doi. 10.1007/s10532-021-09951-0
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- Publication type:
- Article
Volatile compounds for biotechnological applications produced during competitive interactions between yeasts and fungi.
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- Journal of Basic Microbiology, 2023, v. 63, n. 6, p. 658, doi. 10.1002/jobm.202200409
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- Publication type:
- Article
Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods.
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- Foods, 2022, v. 11, n. 24, p. 3945, doi. 10.3390/foods11243945
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- Publication type:
- Article
Editorial: Interspecies Interactions Within Fermented Food Systems and Their Impact on Process Efficiency and Product Quality.
- Published in:
- 2022
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- Publication type:
- Editorial
Use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grains.
- Published in:
- Revista Ceres, 2019, v. 66, n. 1, p. 72, doi. 10.1590/0034-737X201966010010
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- Publication type:
- Article
Revealing the microbial diversity and physicochemical characteristics of Brazilian untreated green table olives.
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- Journal of Applied Microbiology, 2023, v. 134, n. 1, p. 1, doi. 10.1093/jambio/lxac043
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- Publication type:
- Article
Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation.
- Published in:
- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.01287
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- Publication type:
- Article
Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 7, p. 2355, doi. 10.1111/ijfs.14114
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- Publication type:
- Article
Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post‐harvest processing methods.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 14, p. 6687, doi. 10.1002/jsfa.12036
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- Publication type:
- Article
Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 13, p. 5638, doi. 10.1002/jsfa.9820
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- Publication type:
- Article
Yeast Diversity in Honey and Pollen Samples from Stingless Bees in the State of Bahia, Brazil: Use of the MALDI-TOF MS/Genbank Proteomic Technique.
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- Microorganisms, 2024, v. 12, n. 4, p. 678, doi. 10.3390/microorganisms12040678
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- Publication type:
- Article
The Friend Within: Endophytic Bacteria as a Tool for Sustainability in Strawberry Crops.
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- Microorganisms, 2022, v. 10, n. 12, p. 2341, doi. 10.3390/microorganisms10122341
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- Publication type:
- Article
The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations.
- Published in:
- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.671395
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- Publication type:
- Article
Production of γ-Decalactone by Yeast Strains under Different Conditions.
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- Food Technology & Biotechnology, 2017, v. 55, n. 2, p. 225, doi. 10.17113/ftb.55.02.17.5009
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- Publication type:
- Article
Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria.
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- Food Technology & Biotechnology, 2016, v. 54, n. 3, p. 351, doi. 10.17113/ftb.54.03.16.4416
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- Publication type:
- Article
Microbial ecology and fermentation of Coffea canephora.
- Published in:
- Frontiers in Food Science & Technology (2674-1121), 2024, p. 1, doi. 10.3389/frfst.2024.1377226
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- Publication type:
- Article
Fermented sugarcane and pineapple beverage produced using Saccharomyces cerevisiae and non- Saccharomyces yeast.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 262, doi. 10.1002/jib.218
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- Publication type:
- Article
Assessing the efficiency in assisted depuration of coffee processing wastewater from mixed wild microbial selected inoculum.
- Published in:
- Environmental Monitoring & Assessment, 2019, v. 191, n. 5, p. N.PAG, doi. 10.1007/s10661-019-7398-z
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- Publication type:
- Article
Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells.
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- Probiotics & Antimicrobial Proteins, 2021, v. 13, n. 1, p. 102, doi. 10.1007/s12602-020-09659-2
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- Publication type:
- Article
Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods.
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- Probiotics & Antimicrobial Proteins, 2020, v. 12, n. 1, p. 280, doi. 10.1007/s12602-019-9518-z
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- Publication type:
- Article
A survey of whole-plant corn silages from Minas Gerais dairy farms.
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- Scientia Agricola, 2020, v. 77, n. 2, p. 1, doi. 10.1590/1678-992X-2018-0080
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- Publication type:
- Article
Influence of Cocoa Hybrids on Volatile Compounds of Fermented Beans, Microbial Diversity during Fermentation and Sensory Characteristics and Acceptance of Chocolates.
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- Journal of Food Quality, 2016, v. 39, n. 6, p. 839, doi. 10.1111/jfq.12238
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- Publication type:
- Article
Sensitivity to Organic Acids In Vitro and In Situ of Salmonella spp. and Escherichia coli Isolated from Fresh Pork Sausages.
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- Journal of Food Quality, 2013, v. 36, n. 3, p. 155, doi. 10.1111/jfq.12026
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- Publication type:
- Article
Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 2, p. 667, doi. 10.1007/s00217-023-04393-9
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- Publication type:
- Article
Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 4, p. 871, doi. 10.1111/j.1365-2621.2011.02570.x
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- Publication type:
- Article
Effects of spontaneous and inoculated fermentation on the volatile profile of lychee ( Litchi chinensis Sonn) fermented beverages J. A. Alves et al.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 11, p. 2358, doi. 10.1111/j.1365-2621.2010.02409.x
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- Publication type:
- Article
Elaboration of a fruit wine from cocoa ( Theobroma cacao L.) pulp.
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- International Journal of Food Science & Technology, 2007, v. 42, n. 3, p. 319, doi. 10.1111/j.1365-2621.2006.01226.x
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- Publication type:
- Article
Nutritional Requirements for Growth of Agaricus brasiliensis.
- Published in:
- Acta Scientiarum: Biological Sciences, 2011, v. 33, n. 1, p. 93, doi. 10.4025/actascibiolsci.v33i1.7010
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- Publication type:
- Article
Utilização do composto exaurido de Pleurotus sajor caju em rações de frangos de corte e seus efeitos no desempenho dessas aves.
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- Acta Scientiarum: Animal Sciences, 2009, v. 31, n. 2, p. 139, doi. 10.4025/actascianimsci.v31i2.4811
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- Publication type:
- Article
Use of wild yeasts as a biocontrol agent against toxigenic fungi and OTA production.
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- Acta Scientiarum: Agronomy, 2017, v. 39, n. 3, p. 349, doi. 10.4025/actasciagron.v39i3.32659
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- Publication type:
- Article
Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça.
- Published in:
- Acta Scientiarum: Agronomy, 2015, v. 37, n. 1, p. 51, doi. 10.4025/actasciagron.v37i1.18397
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- Publication type:
- Article
Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.)8.
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- Acta Scientiarum: Agronomy, 2011, v. 33, n. 3, p. 458, doi. 10.4025/actasciagron.v33i3.6734
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- Publication type:
- Article
Inibição in vitro de fungos toxigênicos por Pichia sp. e Debaryomyces sp. isoladas de frutos de café (Coffea arabica).
- Published in:
- Acta Scientiarum: Agronomy, 2010, v. 32, n. 3, p. 397
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- Publication type:
- Article
Impact of lead (Pb<sup>2+</sup>) on the growth and biological activity of Serratia marcescens selected for wastewater treatment and identification of its zntR gene—a metal efflux regulator.
- Published in:
- World Journal of Microbiology & Biotechnology, 2023, v. 39, n. 4, p. 1, doi. 10.1007/s11274-023-03535-1
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- Publication type:
- Article
Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method.
- Published in:
- World Journal of Microbiology & Biotechnology, 2021, v. 37, n. 3, p. 1, doi. 10.1007/s11274-021-03017-2
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- Publication type:
- Article
The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation.
- Published in:
- World Journal of Microbiology & Biotechnology, 2020, v. 36, n. 12, p. 1, doi. 10.1007/s11274-020-02963-7
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- Publication type:
- Article
Volatile compounds flavoring obtained from Brazilian and Mexican spirit wastes by yeasts.
- Published in:
- World Journal of Microbiology & Biotechnology, 2018, v. 34, n. 10, p. 1, doi. 10.1007/s11274-018-2535-3
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- Publication type:
- Article
Microbial community and physicochemical dynamics during the production of ‘Chicha’, a traditional beverage of Indigenous people of Brazil.
- Published in:
- World Journal of Microbiology & Biotechnology, 2018, v. 34, n. 3, p. N.PAG, doi. 10.1007/s11274-018-2429-4
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- Publication type:
- Article
Microbial communities and chemical changes during fermentation of sugary Brazilian kefir.
- Published in:
- World Journal of Microbiology & Biotechnology, 2010, v. 26, n. 7, p. 1241, doi. 10.1007/s11274-009-0294-x
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- Publication type:
- Article