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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |