Exploring coffee processing stages: Wet fermentation with and without Saccharomyces cerevisiae vs. Conventional process.
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| Title: | Exploring coffee processing stages: Wet fermentation with and without Saccharomyces cerevisiae vs. Conventional process. |
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| Authors: | Bressani APP; Department of Food Science, Federal University of Lavras, Lavras, MG, CEP 37203-202, Brazil., Batista NN; Department of Biology, Federal University of Lavras, Lavras, MG, CEP 37203-202, Brazil., Cassimiro DMJ; Department of Food Science, Federal University of Lavras, Lavras, MG, CEP 37203-202, Brazil., Pires SDF; Technology in Coffee Growing and Agronomy Course, Federal Institute of Southeast Minas Gerais- IFSUDESTEMG, Manhuaçu, MG, CEP 36909-300, Brazil., Andrade HM; Department of Parasitology, Institute of Biological Sciences, Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, 31270-901, Brazil., Dias DR; Department of Food Science, Federal University of Lavras, Lavras, MG, CEP 37203-202, Brazil., Schwan RF; Department of Biology, Federal University of Lavras, Lavras, MG, CEP 37203-202, Brazil. rschwan@ufla.br.; Biology Department, Federal University of Lavras, Campus Universitario, Lavras, MG, 3037, Brazil. rschwan@ufla.br. |
| Source: | World journal of microbiology & biotechnology [World J Microbiol Biotechnol] 2025 Jun 25; Vol. 41 (7), pp. 212. Date of Electronic Publication: 2025 Jun 25. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Springer Country of Publication: Germany NLM ID: 9012472 Publication Model: Electronic Cited Medium: Internet ISSN: 1573-0972 (Electronic) Linking ISSN: 09593993 NLM ISO Abbreviation: World J Microbiol Biotechnol Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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| ISSN: | 1573-0972 |
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| DOI: | 10.1007/s11274-025-04452-1 |
