Impact of single and mixed cultures of yeasts and lactic acid bacteria in coffee fermentation and cup quality

Saccharomyces cerevisiae LBTF 21.3, Pichia manshurica LBTF 21.1, and Leuconostoc lactis LBTF 21.1 were used as single and mixed cultures in coffee fermentations. Fermentations carried out in glass jars with P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 showed higher fermentation rates than S. cerev...

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Veröffentlicht in:	Applied Research 2024-08, Vol.3 (4), p.n/a
Hauptverfasser:	Estela‐Escalante, Waldir D., Rodriguez‐Portilla, Liz M. I., Pinillos‐Miñano, Ricardo M., Rojas‐Ocupa, Elton J., Lozada‐Castillo, Karina L., Hatta‐Sakoda, Beatriz A., Pérez, Americo Guevara
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetaldehyde Acetic acid Bacteria Bioreactors Coffee coffee cup quality Factorial design Fermentation Lactic acid Lactic acid bacteria Leuconostoc lactis Pichia manshurica Saccharomyces cerevisiae Sensory properties Yeast Yeasts
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