Research Article
Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria dubia, Kunth) from North of Brazilian Amazon
Table 1
Fermentative capability of yeasts isolated from Myrciaria dubia.
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(+++): positive results in 48 h; (++): positive results in 72 h; (+): positive results in 96 h or more; (−): no fermentation evidence along 14 days. |