Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With Hansinaspora uvarum and Pichia kudriavzevii and Their Impact on Coffee Sensory Quality

Hansinaspora uvarum and Pichia kudriavzevii were used as starter cultures to conduct inoculated wet fermentations of coffee beans, and their growth, metabolic activities and impact on the flavor, aroma and overall sensory quality of coffee were compared with spontaneous fermentation (control). H. uv...

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Detalles Bibliográficos
Autores principales: Elhalis, Hosam, Cox, Julian, Frank, Damian, Zhao, Jian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8371688/
https://www.ncbi.nlm.nih.gov/pubmed/34421873
http://dx.doi.org/10.3389/fmicb.2021.713969

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8371688/
https://www.ncbi.nlm.nih.gov/pubmed/34421873
http://dx.doi.org/10.3389/fmicb.2021.713969

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