Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

Una novedosa estrategia para mejorar la calidad del caf ̌consiste en la remocin̤ de la capa mucilaginosa del fruto a travš de procesos de fermentacin̤. En este estudio son evaluados cuatro protocolos de inoculacin̤ usando frutos de caf ̌maduros e inmaduros utilizando cepas de Pichia fermentans, Ped...

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Bibliographische Detailangaben
Weitere Verfasser: da Silva Vale Alexander, de Melo Pereira Gilberto Vinc̕ius, de Carvalho Neto Dô Pedro, Rodrigues Cristine, B. Pagnoncelli Maria Giovana, Soccol Carlos Ricardo, MDPI
Format: Buch
Sprache:Englisch
Schlagworte:
Procesamiento del caf̌
Microorganismos biotecnolg̤icos
Microorganismos
Fermentacin̤
Coffee - Processing
Biotechnological microorganisms
Microorganisms
Fermentation
Fermentacin̤ del caf̌
Cultivo iniciador
Bebidas de caf̌
Levadura
Coffee processing
Coffee fermentation
Starter culture
Coffee beverage
Yeast
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Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

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