Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger

Coffee flavor considerably depends on the fermentation process, with contributing factors including fermentation temperature, oxygen concentration, and microbial diversity. Efficient controlling of the fermentation can improve the quality of coffee beverages. Therefore, several studies on coffee fer...

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Detalles Bibliográficos
Autores principales: Lee, Bao-Hong, Huang, Cheng-Hao, Liu, Tsung-Yu, Liou, Jung-Shiang, Hou, Chih-Yao, Hsu, Wei-Hsuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418422/
https://www.ncbi.nlm.nih.gov/pubmed/37569236
http://dx.doi.org/10.3390/foods12152967

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418422/
https://www.ncbi.nlm.nih.gov/pubmed/37569236
http://dx.doi.org/10.3390/foods12152967

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