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The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

By Fábio Faria-Oliveira, Raphael H.S. Diniz, Fernanda Godoy-Santos, Fernanda B. Piló, Hygor Mezadri, Ieso M. Castro and Rogelio L. Brandão

Submitted: November 10th 2014Reviewed: May 22nd 2015Published: October 22nd 2015

DOI: 10.5772/60877

Downloaded: 1832

© 2015 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fábio Faria-Oliveira, Raphael H.S. Diniz, Fernanda Godoy-Santos, Fernanda B. Piló, Hygor Mezadri, Ieso M. Castro and Rogelio L. Brandão (October 22nd 2015). The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America, Food Production and Industry Ayman Amer Eissa, IntechOpen, DOI: 10.5772/60877. Available from:

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