Lactic acid bacteria and identification with PCR-DGGE
نویسندگان
چکیده
منابع مشابه
Identification of lactic acid bacteria associated with traditional cachaça fermentations
During the production of traditional cachaça (alembic´s cachaça), contamination of the fermented must is one of the factors leading to economic losses in the beverage manufacturing industry. The diversity of bacterial populations and the role of these microorganisms during the cachaça production process are still poorly understood in Brazil. In our work, the fermentation process was followed in...
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ژورنال
عنوان ژورنال: International Journal of Biological Research
سال: 2017
ISSN: 2307-9029
DOI: 10.14419/ijbr.v5i1.7392