Search Results - "DA CRUZ PEDROZO MIGUEL, Maria Gabriela"
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Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids
Published in Food research international (01-11-2013)“…The intensive efforts to control the “witches' broom” fungus in Brazil have included research on resistant and more productive cocoa cultivars, but the impact…”
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Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture
Published in Applied and Environmental Microbiology (01-08-2012)“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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3
Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality
Published in Journal of the science of food and agriculture (01-10-2019)“…BACKGROUND The aim of this study was to evaluate the performance of yeasts Saccharomyces cerevisiae CCMA 0200 and Torulaspora delbrueckii CCMA 0684 in Mundo…”
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Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees
Published in Food research international (01-03-2020)“…[Display omitted] •Dynamic and microbial biodiversity was different at different coffee growing altitude.•Chlorogenic acid and fatty acids increased with…”
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Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process
Published in Food research international (01-07-2014)“…Coffee is an important commercial product to Brazil with its consumption distributed globally. The aim of this work was to evaluate the potential of yeast…”
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Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation
Published in Food research international (01-10-2014)“…The aim of this work was to study the microbial communities and volatile compounds profile of different fermentations: using four different cocoa hybrids and…”
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Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage
Published in Food research international (01-02-2017)“…Pulped Mundo Novo and Ouro Amarelo coffee beans were inoculated with Saccharomyces cerevisiae (CCMA 0200 and CCMA 0543) during semi-dry coffee fermentation and…”
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Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures
Published in Food research international (01-12-2017)“…This study evaluates the behavior of Saccharomyces (S.) cerevisiae (CCMA 0543), Candida (C.) parapsilosis (CCMA 0544), and Torulaspora (T.) delbrueckii (CCMA…”
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Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective
Published in Food science & technology (01-09-2017)“…Sensory analysis is one of the most important techniques to assess coffee quality. This study aimed to evaluate the sensory effect of inoculating two varieties…”
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Yeasts prevent ochratoxin A contamination in coffee by displacing Aspergillus carbonarius
Published in Biological control (01-04-2021)“…•Biocontrol is an alternative in coffee postharvest for sustainable agriculture.•Use of pesticides has been replaced by microbial biocontrol in field…”
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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 (01-12-2020)“…The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study…”
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12
Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process
Published in Food microbiology (01-12-2014)“…The aim of this study was to evaluate the use of yeasts as starter cultures in coffee semi-dry processing. Arabica coffee was inoculated with one of the…”
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13
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate
Published in Food science & technology (01-04-2017)“…Dynamic microbial over the cocoa fermentation using starter culture and the effect sensory characteristics of chocolate produced were investigated. The cocoa…”
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14
Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods
Published in Food research international (01-06-2010)“…In the present work bacteria associated with milk kefir grains from several Brazilian States, Canada and the United States of America under traditional…”
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Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method
Published in World journal of microbiology & biotechnology (01-03-2021)“…This study aimed to assess the microbial diversity in Coffea canephora grown in four different environments of Espirito Santo state, Brazil. Coffee cherries of…”
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Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation
Published in Annals of microbiology (01-10-2018)“…This work evaluated the bacterial diversity during coffee wet fermentation of the three coffee varieties—Mundo Novo (MN), Ouro Amarelo (OA), and Catuaí…”
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Physico-chemical and microbiological characterization of corn and rice ‘calugi’ produced by Brazilian Amerindian people
Published in Food research international (01-11-2012)“…‘Calugi’ is a fermented porridge that is produced from corn and rice by Javaé Amerindians. Samples of this porridge were chemically and microbiologically…”
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Epiphytic bacteria biodiversity in Brazilian Cerrado fruit and their cellulolytic activity potential
Published in Annals of microbiology (01-06-2015)“…The Cerrado is the second largest Brazilian biome, yet little is known about its wild fauna, flora and microbiota. This work aimed to identify epiphytic…”
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