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Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee.
Cassimiro, Débora Mara de Jesus; Batista, Nádia Nara; Fonseca, Hugo Calixto; Naves, José Augusto Oliveira; Dias, Disney Ribeiro; Schwan, Rosane Freitas.
Afiliação
  • Cassimiro DMJ; Department of Food Science, Federal University of Lavras, CEP 37200-900 Lavras, MG, Brazil. Electronic address: deboraalimentos2009@gmail.com.
  • Batista NN; Department of Biology, Federal University of Lavras, CEP 37200-900 Lavras, MG, Brazil. Electronic address: nadia.nb@hotmail.com.
  • Fonseca HC; Institute of Agricultural Sciences, Federal University of Minas Gerais, CEP 39404-547 Montes Claros, MG, Brazil. Electronic address: hugocf@ufmg.br.
  • Naves JAO; Sensorial laboratory - Nucoffee, Varginha, MG, Brazil. Electronic address: jose.naves@syngenta.com.
  • Dias DR; Department of Food Science, Federal University of Lavras, CEP 37200-900 Lavras, MG, Brazil. Electronic address: diasdr@ufla.br.
  • Schwan RF; Department of Biology, Federal University of Lavras, CEP 37200-900 Lavras, MG, Brazil. Electronic address: rschwan@ufla.br.
Int J Food Microbiol ; 369: 109627, 2022 May 16.
Article em En | MEDLINE | ID: mdl-35305516
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Coffea / Torulaspora / Lactobacillales Tipo de estudo: Prognostic_studies Idioma: En Revista: Int J Food Microbiol Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Coffea / Torulaspora / Lactobacillales Tipo de estudo: Prognostic_studies Idioma: En Revista: Int J Food Microbiol Ano de publicação: 2022 Tipo de documento: Article