Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee

Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee

(2021) Ana Paula Pereira Bressani et al.   FOOD CHEMISTRY

Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes

(2021) Ana Paula Pereira Bressani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With Hansinaspora uvarum and Pichia kudriavzevii and Their Impact on Coffee Sensory Quality

(2021) Hosam Elhalis et al.   Frontiers in Microbiology

Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee

(2021) Thayanna Scopel Pereira et al.   FOOD MICROBIOLOGY

Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans

(2020) Hosam Elhalis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast

(2020) Marcela Caroline Batista da Mota et al.   FOOD RESEARCH INTERNATIONAL

Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans

(2020) Hosam Elhalis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures

(2020) Fanny Canon et al.   Frontiers in Microbiology

The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation

(2020) Luciana Silva Ribeiro et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides

(2019) Oscar van Mastrigt et al.   FOOD MICROBIOLOGY

Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture

(2019) Ana Paula Pereira Bressani et al.   FOOD RESEARCH INTERNATIONAL

Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees

(2019) Pâmela Mynsen Machado Martins et al.   FOOD RESEARCH INTERNATIONAL

Coffee flavour modification through controlled fermentation of green coffee beans by Lactococcus lactis subsp. cremoris

(2019) Chenhui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

(2018) Ahsan Hameed et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

(2018) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: Fermentation of green coffee beans and impact of coffee roasting

(2018) Chenhui Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods

(2018) Ana Paula Pereira Bressani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of Domestication

(2018) Jean-Luc Legras et al.   MOLECULAR BIOLOGY AND EVOLUTION

Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation

(2018) Luciana Silva Ribeiro et al.   ANNALS OF MICROBIOLOGY

Controlled fermentation of semi-dry coffee ( Coffea arabica ) using starter cultures: A sensory perspective

(2017) Luciana Silva Ribeiro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica : I. Green coffee

(2017) Liang Wei Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of wild yeasts as a biocontrol agent against toxigenic fungi and OTA production

(2017) Mariana Lino Souza et al.   ACTA SCIENTIARUM-AGRONOMY

Microbial interactions: ecology in a molecular perspective

(2016) Raíssa Mesquita Braga et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

(2016) Magdalena Jeszka-Skowron et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels

(2016) Liang Wei Lee et al.   FOOD CHEMISTRY

Stress Physiology of Lactic Acid Bacteria

(2016) Konstantinos Papadimitriou et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

What's Inside That Seed We Brew? A New Approach To Mining the Coffee Microbiome

(2015) Michael Joe Vaughan et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Coffee fermentation and flavor – An intricate and delicate relationship

(2015) Liang Wei Lee et al.   FOOD CHEMISTRY

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

(2015) Suzana Reis Evangelista et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate

(2015) Nadia Nara Batista et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comprehensive volatile organic compounds profiling ofBacillusspecies with biocontrol properties by head space solid phase microextraction with gas chromatography-mass spectrometry

(2014) Xing-Yu Li et al.   BIOCONTROL SCIENCE AND TECHNOLOGY

Complexity of coffee flavor: A compositional and sensory perspective

(2014) Wenny B. Sunarharum et al.   FOOD RESEARCH INTERNATIONAL

Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process

(2013) Suzana Reis Evangelista et al.   FOOD RESEARCH INTERNATIONAL

Characterization and Dynamic Behavior of Wild Yeast during Spontaneous Wine Fermentation in Steel Tanks and Amphorae

(2013) Cecilia Díaz et al.   Biomed Research International

Prediction models for Arabica coffee beverage quality based on aroma analyses and chemometrics

(2012) J.S. Ribeiro et al.   TALANTA

Evaluation of a potential starter culture for enhance quality of coffee fermentation

(2012) Cristina Ferreira Silva et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

(2011) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evolution of sensory aroma attributes from coffee beans to brewed coffee

(2011) Natnicha Bhumiratana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the yeast ecosystem in grape must and wine using real-time PCR

(2010) K. Zott et al.   FOOD MICROBIOLOGY

Investigation into the Potential of Bacteriocinogenic Lactobacillus plantarum BFE 5092 for Biopreservation of Raw Turkey Meat

(2010) Gyu-Sung Cho et al.   Probiotics and Antimicrobial Proteins

Avaliação de compostos não-voláteis em diferentes cultivares de cafeeiro produzidas na região sul de Minas Gerais

(2009) Marcelo Ribeiro Malta et al.   Acta scientiarum. Agronomy.