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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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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
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  Data: 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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  Data: <searchLink fieldCode="AU" term="%22Cassimiro+DMJ%22">Cassimiro DMJ</searchLink>; Department of Food Science, Federal University of Lavras, CEP 37200-900, Lavras, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Batista+NN%22">Batista NN</searchLink>; Department of Biology, Federal University of Lavras, CEP 37200-900, Lavras, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Fonseca+HC%22">Fonseca HC</searchLink>; Institute of Agricultural Sciences, Federal University of Minas Gerais, CEP 39404-547, Montes Claros, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Oliveira+Naves+JA%22">Oliveira Naves JA</searchLink>; Sensorial Laboratory - Nucoffee, Varginha, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Coelho+JM%22">Coelho JM</searchLink>; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil.<br /><searchLink fieldCode="AU" term="%22Bernardes+PC%22">Bernardes PC</searchLink>; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil.<br /><searchLink fieldCode="AU" term="%22Dias+DR%22">Dias DR</searchLink>; Department of Food Science, Federal University of Lavras, CEP 37200-900, Lavras, MG, Brazil.<br /><searchLink fieldCode="AU" term="%22Schwan+RF%22">Schwan RF</searchLink>; Department of Biology, Federal University of Lavras, CEP 37200-900, Lavras, MG, Brazil. Electronic address: rschwan@ufla.br.
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  Data: <searchLink fieldCode="JN" term="%228601127%22">Food microbiology</searchLink> [Food Microbiol] 2023 Apr; Vol. 110, pp. 104161. <i>Date of Electronic Publication: </i>2022 Oct 13.
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              Text: 2023 Apr
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