Isolation of Yeast and LAB from Dry Coffee Pulp and Monitoring of Organic Acids in Inoculated Green Beans

Yeast and lactic acid bacteria (LAB) are known to play an important role in the fermentation process of coffee post-harvest. This study aimed to isolate and screen yeast and LAB to be applied in lab-scale refermentation of commercial green coffee beans and coffee pulp with the aim of modifying the c...

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Detalles Bibliográficos
Autores principales: Zhao, Na, Kokawa, Mito, Amini, Rasool Khan, Dong, Weixue, Kitamura, Yutaka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340337/
https://www.ncbi.nlm.nih.gov/pubmed/37444360
http://dx.doi.org/10.3390/foods12132622

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340337/
https://www.ncbi.nlm.nih.gov/pubmed/37444360
http://dx.doi.org/10.3390/foods12132622

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