Characterization of the Therapeutic Properties and Flavor Profile of Coffee via Monoculture Fermentation with Endophytic Microbial Isolates

Coffee bean fermentation improves coffee flavor and intensity variation using naturally endophytes on cherry surfaces to facilitate fermentation. In this study, we isolated four strains from the parchment and endosperm of green coffee beans: three Bacilli (PMT-1, Bacillus cereus; PMT-2, Priestia ary...

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Veröffentlicht in:	ACS food science & technology 2022-06, Vol.2 (6), p.1039-1049
Hauptverfasser:	Liu, Feng, Song, Zixian, Zhang, Tongzhou, Tong, Xinzhi, Chen, Matthew Y., Gao, Dong, Chen, Jun, Ho, Chun Loong
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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