Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality
Débora Mara de Jesus Cassimiro, Nádia Nara Batista, Hugo Calixto Fonseca, José Augusto Oliveira Naves, Jussara Moreira Coelho, Patrícia Campos Bernardes, Disney Ribeiro Dias, Rosane Freitas Schwan
Topics & Concepts
Leuconostoc mesenteroidesFermentationFood scienceLactic acidFermentation starterChemistryYeastLactobacillus plantarumLeuconostocCoffea canephoraBacteriaBiologyLactobacillusBotanyBiochemistryCoffea arabicaGeneticsCoffee research and impactsFermentation and Sensory AnalysisBiochemical and biochemical processes