Article

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

2021-02-01

Abstract excerpt

<title>Abstract</title> <p>PurposeConsidering the high biotechnological potential of yeasts associated to edible fruits, a screening for these microbes able to alcoholic fermentation was performed in ripe fruits of camu-camu.MethodsFruits of camu-camu (<italic>Myrciaria dubia</italic>, Kunth) were collected in north of brazilian Amazon, in floodplain of Cauamé river. Yeasts were isolated, and fermentation capabil...

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Literature Corpus work: a671b6ba-bb76-589b-b79b-ece422bd653c
DOI: 10.21203/rs.3.rs-159931/v1

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Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria Dubia, Kunth) from North of Brazilian AmazonDOI 10.21203/rs.3.rs-159931/v1Read

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