This review provides a comprehensive analysis of the production, classification, and quality
control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural …

Amostras de queijo de minas artesanal foram coletadas em 18 queijarias localizadas em
propriedades rurais da região da Serra da Canastra, Minas Gerais, com o objetivo de …

Background The emergence of biofuels produced through yeast fermentation represents an
important avenue for sustainable energy production. Despite all its advantages, this process …

Four strains of lactic acid bacteria isolated from cachaça and alcohol fermentation vats in
Brazil were characterised in order to determine their taxonomic position. Phylogenetic …

The effect of Lactobacillus fermentum in co‐inoculation with Saccharomyces cerevisiae
UFLA CA11 on the quality of cachaça (sugar cane spirit) was evaluated. The co‐inoculation …

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 …

We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis
to identify bacterial communities present during traditional fermentation in sour cassava …

Artisanal cachaças are traditionally produced from spontaneous fermentation from
sugarcane must in Brazil. The microbiological traits of such processes are still poorly …

RESUMO Em Minas Gerais, a produção de queijo Minas artesanal é uma atividade
tradicional de vários municípios, além de ser a principal atividade geradora de renda. As …

The concentration of 14 organic acids of 50 sugarcane spirits samples was determined by
gas chromatography using flame ionization detection. The organic acids analytical …