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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Detaylı Bibliyografya
Diğer Yazarlar: da Silva Vale Alexander, de Melo Pereira Gilberto Vinc̕ius, de Carvalho Neto Dô Pedro, Rodrigues Cristine, B. Pagnoncelli Maria Giovana, Soccol Carlos Ricardo, MDPI
Materyal Türü: Kitap
Dil:İngilizce
Konular:
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
Online Erişim: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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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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