Monitoring Saccharomyces cerevisiae populations by mtDNA restriction analysis and other molecular typing methods during spontaneous fermentation for production of the artisanal cac...

by Roberta A.C. Araújo, Fátima C.O. Gomes, Elizabeth S.A. Moreira, Patrícia S. Cisalpino, Carlos A. Rosa
Published 2007-06-01

Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rRN...

by 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
Published 2011-06-01

Identification of lactic acid bacteria associated with traditional cachaça fermentations

by Fatima C. O. Gomes, Carol L. C. Silva, Cristina R. Vianna, Inayara C. A. Lacerda, Beatriz M. Borelli, Álvaro C. Nunes, Gloria R. Franco, Marina M. Mourão, Carlos A. Rosa
Published 2010-06-01

Diversity and physiological characterization of D-xylose-fermenting yeasts isolated from the Brazilian Amazonian Forest.

by 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
Published 2012-01-01

Saccharomyces cerevisiae and non-Saccharomyces yeasts in grape varieties of the São Francisco Valley

by Camila M.P.B.S. de Ponzzes-Gomes, Dângelly L.F.M. de Mélo, Caroline A. Santana, Giuliano E. Pereira, Michelle O.C. Mendonça, Fátima C.O. Gomes, Evelyn S. Oliveira, Antonio M. Barbosa Jr, Rita C. Trindade, Carlos A. Rosa
Published 2014-06-01