01150naa a2200325 a 450000100080000000500110000800800410001902400520006010000170011224502010012926000090033065000270033965300240036665300240039065300380041465300220045265300260047465300310050065300370053165300210056865300230058970000310061270000190064370000230066270000190068570000210070470000220072570000190074777300580076621408632022-03-14       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.17113/ftb.59.04.21.71482DOI1 aGOMES, R. J.  aKomagataeibacter intermedius V-05ban acetic acid bacterium isolated from Vinegar Industry, with high capacity for bacterial cellulose production in soybean molasses medium.h[electronic resource]  c2021  aFermentação Acética  aAcetic fermentation  aBacterial isolation  aCaracterização físico-química  aCoproduto de soja  aIsolamento bacteriano  aMicrobial poly- saccharide  aPhysicochemical characterization  aPoli- sacarídeo  aSoybean co-product1 aFARIA-TISCHER, P. C. DE S.1 aTISCHER, C. A.1 aCONSTANTINO, L. V.1 aROSA, M. de F.1 aCHIDEROLI, R. T.1 aPEREIRA, U. DE P.1 aSPINOSA, W. A.  tFood Technology and Biotechnologygv. 59, n. 4, 2021.