Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee
Débora Mara de Jesus Cassimiro, Nádia Nara Batista, Hugo Calixto Fonseca, José Augusto Oliveira Naves, Disney Ribeiro Dias, Rosane Freitas Schwan
Topics & Concepts
Leuconostoc mesenteroidesLactic acidFood scienceFermentationStarterLactobacillus plantarumLeuconostocBacteriaTorulaspora delbrueckiiSucroseBiologyYeastChemistryLactobacillusSaccharomycesBiochemistrySaccharomyces cerevisiaeGeneticsCoffee research and impactsOrganic Food and AgricultureTea Polyphenols and Effects