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List of works by Rosane F. Schwan

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

scientific article published on August 12, 2011

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

scientific article

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

scientific article published on 27 October 2015

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

scientific article published on 04 May 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

scientific article published on 20 October 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.

scientific article

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

scientific article published on 28 September 2012

Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae

scientific article (publication date: 2013)

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

scientific article published on 14 October 2009

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

scientific article published on 23 October 2015

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

scientific article published on 19 March 2013

Identification and characterization of yeasts in sugarcane silages.

scientific article published on 5 July 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.

scientific article

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

scientific article published on 2 October 2014

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

scientific article published on 4 February 2009

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

scientific article published on 2 June 2014

Lipid and citric acid production by wild yeasts grown in glycerol

scientific article published in April 2014

Microbial communities and chemical changes during fermentation of sugary Brazilian kefir

scientific article published on 20 January 2010

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

scientific article published on 01 September 2000

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

scientific article

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

scientific article

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.

scientific article

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

scientific article published on 17 June 2015

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

scientific article published on August 7, 2010

Nondairy ice cream based on fermented yam ( sp.)

scientific article published on 23 April 2019

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

scientific article published on 9 May 2011

Pectinolytic enzymes secreted by yeasts from tropical fruits.

scientific article published on 30 March 2005

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

scientific article

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

scientific article published on 15 May 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.

scientific article

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

scientific article published on June 1, 2013

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

scientific article

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

scientific article published on 18 December 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.

scientific article

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

scientific article published on 15 April 2013

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

scientific article

Sugarcane bagasse hydrolysis using yeast cellulolytic enzymes.

scientific article

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

scientific article published on 22 August 2012

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

scientific article published on 10 December 2015

The microbiology of cocoa fermentation and its role in chocolate quality

scientific article

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

scientific article

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

scientific article published on 21 November 2020

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

scientific article published on 01 August 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.

scientific article published on 22 September 2010

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

scientific article published on 20 May 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

scientific article published in 2024

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

scientific article

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

scientific article published on 2 February 2017

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