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Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality.

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Bibliographic Details
Title: Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality.
Authors: Cassimiro DMJ; Department of Food Science, Federal University of Lavras, CEP 37200-900, Lavras, MG, Brazil., Batista NN; Department of Biology, Federal University of Lavras, CEP 37200-900, Lavras, MG, Brazil., Fonseca HC; Institute of Agricultural Sciences, Federal University of Minas Gerais, CEP 39404-547, Montes Claros, MG, Brazil., Oliveira Naves JA; Sensorial Laboratory - Nucoffee, Varginha, MG, Brazil., Coelho JM; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Bernardes PC; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Dias DR; Department of Food Science, Federal University of Lavras, CEP 37200-900, Lavras, MG, Brazil., Schwan RF; Department of Biology, Federal University of Lavras, CEP 37200-900, Lavras, MG, Brazil. Electronic address: rschwan@ufla.br.
Source: Food microbiology [Food Microbiol] 2023 Apr; Vol. 110, pp. 104161. Date of Electronic Publication: 2022 Oct 13.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1095-9998
DOI:10.1016/j.fm.2022.104161