Badotti, Fernanda <br/><br/>
Wickerhamiella dulcicola sp. nov. and Wickerhamiella cachassae sp. nov., yeasts isolated from cachaça fermentation in Brazil.  [electronic resource] 

 -  International journal of systematic and evolutionary microbiology  Mar 2013 
 - 1169-1173 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1466-5034 
<br/><br/><label>Standard No.: </label>10.1099/ijs.0.048306-0  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alcoholic Beverages--microbiology<br/>Brazil<br/>DNA, Fungal--genetics<br/>Fermentation<br/>Food Microbiology<br/>Genes, rRNA<br/>Molecular Sequence Data<br/>Phylogeny<br/>Saccharomycetales--classification<br/>Sequence Analysis, DNA