Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon

Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon

Considering the high biotechnological potential of yeasts associated to edible fruits, a screening for these microorganisms, capable of alcoholic fermentation, was performed in ripe fruits of camu-camu (Myrciaria dubia, Kunth). The fruits were collected from north of Brazilian Amazon, in the floodpl...

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Bibliographic Details
Main Authors: Ítalo Thiago Silveira Rocha Matos, Vanderly Andrade de Souza, Giovana do Rosário D’Angelo, Spartaco Astolfi Filho, Edson Júnior do Carmo, Marcos José Salgado Vital
Format: Article
Language:English
Published: Wiley 2021-01-01
Series:The Scientific World Journal
Online Access:http://dx.doi.org/10.1155/2021/9929059
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