Lista de obras - Rosane F. Schwan - Dominio Público Uruguay

A Multiphasic Approach for the Identification of Endophytic Bacterial in Strawberry Fruit and their Potential for Plant Growth Promotion ⬇️

artículo científico publicado el 12 de agosto de 2011

A new alternative use for coffee pulp from semi-dry process to β-glucosidase production by Bacillus subtilis.

artículo científico publicado en 2015

Bacaba beverage produced by Umutina Brazilian Amerindians: Microbiological and chemical characterization

artículo científico publicado en 2015

Chemical, physical-chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) wines

artículo científico publicado en 2011

Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage

scientific article published on 18 June 2014

Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages

scientific article published on 14 May 2018

Criteria for lactic acid bacteria screening to enhance silage quality

scientific article published on 01 September 2020

Development of arrowroot flour fermented by kefir grains

scientific article published on 29 September 2020

Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça

artículo científico publicado en 2011

Effect of the gastrointestinal environment on pH homeostasis of Lactobacillus plantarum and Lactobacillus brevis cells as measured by real-time fluorescence ratio-imaging microscopy

scientific article published in 2014

Efficiency of physicochemical and biological treatments of vinasse and their influence on indigenous microbiota for disposal into the environment.

artículo científico publicado en 2014

Evaluation of a potential starter culture for enhance quality of coffee fermentation

artículo científico publicado en 2012

Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae

artículo científico publicado en 2013

Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil.

artículo científico publicado en 2009

Fermentative profile and bacterial diversity of corn silages inoculated with new tropical lactic acid bacteria.

artículo científico publicado en 2015

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

artículo científico publicado en 2013

Identification and characterization of yeasts in sugarcane silages.

artículo científico publicado en 2010

Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation

scientific article published on 04 September 2014

In situ inhibition of Escherichia coli isolated from fresh pork sausage by organic acids.

artículo científico publicado en 2011

In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons

artículo científico publicado en 2014

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production.

artículo científico publicado en 2009

Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process.

artículo científico publicado en 2014

Lipid and citric acid production by wild yeasts grown in glycerol

artículo científico publicado en 2014

Microbial communities and chemical changes during fermentation of sugary Brazilian kefir

artículo científico publicado en 2010

Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil

artículo científico publicado en 2000

Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation.

artículo científico publicado en 2015

Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast

artículo científico publicado en 2015

Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil

scientific article published on 20 March 2012

Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culture.

artículo científico publicado en 2012

Microbiological diversity associated with the spontaneous wet method of coffee fermentation.

artículo científico publicado en 2015

Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.) ⬇️

artículo científico publicado el 7 de agosto de 2010

Nondairy ice cream based on fermented yam ( sp.)

artículo científico publicado en 2019

Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology.

artículo científico publicado en 2011

Pectinolytic enzymes secreted by yeasts from tropical fruits.

artículo científico publicado en 2005

Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians.

artículo científico publicado en 2014

Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods

scientific article published on 01 March 2020

Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells

artículo científico publicado en 2020

Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality

scientific article published on 01 July 2019

Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations.

artículo científico publicado en 2010

Screening of Lactobacillus Isolated from Pork Sausages for Potential Probiotic Use and Evaluation of the Microbiological Safety of Fermented Products ⬇️

artículo científico publicado el 1 de junio de 2013

Selection of tropical lactic acid bacteria for enhancing the quality of maize silage.

artículo científico publicado en 2013

Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus)

artículo científico publicado en 2018

Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: influence on the dynamics of microbial populations and physical-chemical properties.

artículo científico publicado en 2012

Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

artículo científico publicado en 2013

Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians.

artículo científico publicado en 2013

Sugarcane bagasse hydrolysis using yeast cellulolytic enzymes.

artículo científico publicado en 2013

The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process

artículo científico publicado en 2012

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate.

artículo científico publicado en 2015

The microbiology of cocoa fermentation and its role in chocolate quality

artículo científico publicado en 2004

The use of Lactobacillus species as starter cultures for enhancing the quality of sugar cane silage.

artículo científico publicado en 2013

The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation

artículo científico publicado en 2020

Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.).

artículo científico publicado en 2003

Use of specific PCR primers to identify three important industrial species of Saccharomyces genus: Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces pastorianus

scientific article published on 14 May 2010

Using the residue of spirit production and bio-ethanol for protein production by yeasts.

artículo científico publicado en 2010

Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds

artículo científico publicado en 2014

Yeast Diversity in Honey and Pollen Samples from Stingless Bees in the State of Bahia, Brazil: Use of the MALDI-TOF MS/Genbank Proteomic Technique

artículo científico publicado en 2024

Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil

artículo científico publicado en 2007

γ-decalactone production by Yarrowia lipolytica and Lindnera saturnus in crude glycerol.

artículo científico publicado en 2017

Lista de obras de Rosane F. Schwan

A Multiphasic Approach for the Identification of Endophytic Bacterial in Strawberry Fruit and their Potential for Plant Growth Promotion ⬇️

A new alternative use for coffee pulp from semi-dry process to β-glucosidase production by Bacillus subtilis.

Bacaba beverage produced by Umutina Brazilian Amerindians: Microbiological and chemical characterization

Chemical, physical-chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) wines

Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage

Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages

Criteria for lactic acid bacteria screening to enhance silage quality

Development of arrowroot flour fermented by kefir grains

Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça

Effect of the gastrointestinal environment on pH homeostasis of Lactobacillus plantarum and Lactobacillus brevis cells as measured by real-time fluorescence ratio-imaging microscopy

Efficiency of physicochemical and biological treatments of vinasse and their influence on indigenous microbiota for disposal into the environment.

Evaluation of a potential starter culture for enhance quality of coffee fermentation

Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae

Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil.

Fermentative profile and bacterial diversity of corn silages inoculated with new tropical lactic acid bacteria.

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

Identification and characterization of yeasts in sugarcane silages.

Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation

In situ inhibition of Escherichia coli isolated from fresh pork sausage by organic acids.

In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production.

Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process.

Lipid and citric acid production by wild yeasts grown in glycerol

Microbial communities and chemical changes during fermentation of sugary Brazilian kefir

Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil

Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation.

Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast

Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil

Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culture.

Microbiological diversity associated with the spontaneous wet method of coffee fermentation.

Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.) ⬇️

Nondairy ice cream based on fermented yam ( sp.)

Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology.

Pectinolytic enzymes secreted by yeasts from tropical fruits.

Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians.

Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods

Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells

Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality

Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations.

Screening of Lactobacillus Isolated from Pork Sausages for Potential Probiotic Use and Evaluation of the Microbiological Safety of Fermented Products ⬇️

Selection of tropical lactic acid bacteria for enhancing the quality of maize silage.

Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus)

Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: influence on the dynamics of microbial populations and physical-chemical properties.

Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians.

Sugarcane bagasse hydrolysis using yeast cellulolytic enzymes.

The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate.

The microbiology of cocoa fermentation and its role in chocolate quality

The use of Lactobacillus species as starter cultures for enhancing the quality of sugar cane silage.

The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation

Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.).

Use of specific PCR primers to identify three important industrial species of Saccharomyces genus: Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces pastorianus

Using the residue of spirit production and bio-ethanol for protein production by yeasts.

Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds

Yeast Diversity in Honey and Pollen Samples from Stingless Bees in the State of Bahia, Brazil: Use of the MALDI-TOF MS/Genbank Proteomic Technique

Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil

γ-decalactone production by Yarrowia lipolytica and Lindnera saturnus in crude glycerol.