Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans
Flávio Meira Borém, Mariane Helena Sances Rabelo, Ana Paula de Carvalho Alves, Cláudia Mendes dos Santos, Rodrigo Soares Pieroni, Makoto Nakajima, Ryosuke Sugino
Topics & Concepts
FermentationFood scienceInoculationChemistrySaccharomyces cerevisiaeLactobacillus plantarumFatty acidYeastBiologyLactic acidHorticultureBiochemistryBacteriaGeneticsCoffee research and impactsTea Polyphenols and Effects