Carla Pataro

Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil

Carla Pataro, Juliana Becattini Guerra, M.L. Petrillo-Peixoto et al. · Journal of Applied Microbiology · 2000 · 101 citations

The influence of seasons and ripening time on yeast communities of a traditional Brazilian cheese

Valéria Macêdo Cardoso, Beatriz M. Borelli, Carla A. Lara et al. · Food Research International · 2015 · 84 citations

Short Communication: Characterization and succession of yeast populations associated with spontaneous fermentations during the production of Brazilian sugar-cane aguardente

Paula B. Morais, Carlos A. Rosa, Valter R. Linardi et al. · World Journal of Microbiology and Biotechnology · 1997 · 61 citations

Genetic diversity of Saccharomyces cerevisiae strains during the 24 h fermentative cycle for the production of the artisanal Brazilian cachaca

Juliana Becattini Guerra, Roberta Amália Carvalho Araújo, Carla Pataro et al. · Letters in Applied Microbiology · 2001 · 61 citations

Physiological diversity and trehalose accumulation in<i>Schizosaccharomyces pombe</i>strains isolated from spontaneous fermentations during the production of the artisanal Brazilian<i>cachaça</i>

Fátima C. O. Gomes, Carla Pataro, Juliana Becattini Guerra et al. · Canadian Journal of Microbiology · 2002 · 41 citations