Identification and assessment of kefir yeast potential for sugar/ethanol-resistance

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dc.creatorMiguel, M. G. C. P.
dc.creatorCardoso, P. G.
dc.creatorMagalhães-Guedes, K. T.
dc.creatorSchwan, R. F.
dc.date.accessioned2020-04-09T21:02:40Z
dc.date.available2020-04-09T21:02:40Z
dc.date.issued2013-03-19
dc.description.abstractBiochemical and molecular analysis was used for identification of different kefir yeasts species from Brazil, Canada and the United States of America. The sugar/ethanol-resistant activity of the yeasts was evaluated. Saccharomyces cerevisiae and Kluyveromyces marxianus had the highest growth rates, suggesting biotechnological applications possible for these strains.pt_BR
dc.identifier.citationMIGUEL, M. G. C. P. et al. Identification and assessment of kefir yeast potential for sugar/ethanol-resistance. Brazilian Journal of Microbiology, São Paulo, v. 44, n. 1, p. 113-118, 2013. DOI: 10.1590/S1517-83822013005000005.pt_BR
dc.identifier.urihttps://repositorio.ufla.br/handle/1/39933
dc.languageen_USpt_BR
dc.publisherSociedade Brasileira de Microbiologia (SBM)pt_BR
dc.rightsAttribution-NonCommercial 4.0 International*
dc.rightsAttribution-NonCommercial 4.0 International
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.sourceBrazilian Journal of Microbiology (BJM)pt_BR
dc.subjectKefirpt_BR
dc.subjectSugar/ethanol-resistant yeastspt_BR
dc.subjectYeasts diversitypt_BR
dc.subjectRep-PCRpt_BR
dc.subjectPCR-DGGEpt_BR
dc.titleIdentification and assessment of kefir yeast potential for sugar/ethanol-resistancept_BR
dc.typeArtigopt_BR

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