Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica

A cup of coffee is the final product of a complex chain of operations. Wet postharvest processing of coffee is one of these operations, which involves a fermentation that inevitably has to be performed on-farm. During wet coffee processing, the interplay between microbial activities and endogenous b...

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Veröffentlicht in:	Applied and environmental microbiology 2019-03, Vol.85 (6)
Hauptverfasser:	Zhang, Sophia Jiyuan, De Bruyn, Florac, Pothakos, Vasileios, Torres, Julio, Falconi, Carlos, Moccand, Cyril, Weckx, Stefan, De Vuyst, Luc
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Bacteria - classification Bacteria - genetics Bacteria - isolation & purification Bacteria - metabolism Beans Brewing Chains Chemical composition Cherries Coffea - chemistry Coffea - metabolism Coffea - microbiology Coffea arabica Coffee Coffee - chemistry Coffee industry Communities Ecuador Experimental farms Fair trade Fermentation Flavor compounds Flavoring Agents - chemistry Flavoring Agents - metabolism Flavors Food Handling Food Microbiology Food processing Humans Lactic acid Lactic acid bacteria Metabolism Metabolites Metabolomics Microbial activity Microbiota Microorganisms Organic chemistry Seeds - chemistry Seeds - metabolism Seeds - microbiology Sensory evaluation Sensory properties Wet processing
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