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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.
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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  Data: Exploring coffee processing stages: Wet fermentation with and without Saccharomyces cerevisiae vs. Conventional process.
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  Data: <searchLink fieldCode="AU" term="%22Bressani+APP%22">Bressani APP</searchLink>; Department of Food Science, Federal University of Lavras, Lavras, MG, CEP 37203-202, Brazil.<br /><searchLink fieldCode="AU" term="%22Batista+NN%22">Batista NN</searchLink>; Department of Biology, Federal University of Lavras, Lavras, MG, CEP 37203-202, Brazil.<br /><searchLink fieldCode="AU" term="%22Cassimiro+DMJ%22">Cassimiro DMJ</searchLink>; Department of Food Science, Federal University of Lavras, Lavras, MG, CEP 37203-202, Brazil.<br /><searchLink fieldCode="AU" term="%22Pires+SDF%22">Pires SDF</searchLink>; Technology in Coffee Growing and Agronomy Course, Federal Institute of Southeast Minas Gerais- IFSUDESTEMG, Manhuaçu, MG, CEP 36909-300, Brazil.<br /><searchLink fieldCode="AU" term="%22Andrade+HM%22">Andrade HM</searchLink>; Department of Parasitology, Institute of Biological Sciences, Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, 31270-901, Brazil.<br /><searchLink fieldCode="AU" term="%22Dias+DR%22">Dias DR</searchLink>; Department of Food Science, Federal University of Lavras, Lavras, MG, CEP 37203-202, Brazil.<br /><searchLink fieldCode="AU" term="%22Schwan+RF%22">Schwan RF</searchLink>; 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.
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  Data: <searchLink fieldCode="JN" term="%229012472%22">World journal of microbiology & biotechnology</searchLink> [World J Microbiol Biotechnol] 2025 Jun 25; Vol. 41 (7), pp. 212. <i>Date of Electronic Publication: </i>2025 Jun 25.
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              Text: 2025 Jun 25
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