Study on coffee quality improvement by self-induced anaerobic fermentation: Microbial diversity and enzymatic activity
Ana Valéria Ulhano Braga, Márcio André Miranda, Hiroshi Aoyama, Flávio Schmidt
Topics & Concepts
Food scienceFermentationBiologyMicroorganismMicrobial population biologyPantoeaPectinasePediococcusAspergillus oryzaeBiotechnologyLactobacillusBacteria16S ribosomal RNAEnzymeBiochemistryGeneticsCoffee research and impactsPolyamine Metabolism and ApplicationsProbiotics and Fermented Foods