Microbial ecology and starter culture technology in coffee processing

Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects

(2015) Gilberto Vinícius de Melo Pereira et al.   FOOD RESEARCH INTERNATIONAL

Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process

(2014) Suzana Reis Evangelista et al.   FOOD MICROBIOLOGY

Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process

(2014) Gilberto Vinícius de Melo Pereira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Diversity of Lactic Acid Bacteria Associated with Fresh Coffee Cherries in Taiwan

(2013) Kun-hon Leong et al.   CURRENT MICROBIOLOGY

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

Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation

(2013) Benedetta Perrone et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

(2012) Gilberto Vinícius de Melo Pereira et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Changes in sour rotten grape berry microbiota during ripening and wine fermentation

(2012) André Barata et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties

(2012) Gilberto Vinícius de Melo Pereira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Application of starter cultures to table olive fermentation: an overview on the experimental studies

(2012) Aldo Corsetti et al.   Frontiers in Microbiology

Robusta coffee beans post-harvest microflora: Lactobacillus plantarum sp. as potential antagonist of Aspergillus carbonarius

(2011) Olga Djossou et al.   ANAEROBE

Production, Composition, and Application of Coffee and Its Industrial Residues

(2011) Solange I. Mussatto et al.   Food and Bioprocess Technology

On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof

(2011) Timothy Lefeber et al.   FOOD MICROBIOLOGY

An integrated treatment system for coffee processing wastewater using anaerobic and aerobic process

(2010) M. Selvamurugan et al.   ECOLOGICAL ENGINEERING

Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.)

(2010) Danielle Marques Vilela et al.   FOOD MICROBIOLOGY

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces  yeasts in winemaking

(2009) Maurizio Ciani et al.   FEMS YEAST RESEARCH

Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods

(2009) Giselle S. Duarte et al.   FOOD CHEMISTRY

A genus-specific PCR method for differentiation betweenLeuconostocandWeissellaand its application in identification of heterofermentative lactic acid bacteria from coffee fermentation

(2008) Ulrich Schillinger et al.   FEMS MICROBIOLOGY LETTERS

Wine yeasts for the future

(2008) Graham H. Fleet   FEMS YEAST RESEARCH

Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods

(2008) Luís Roberto Batista et al.   FOOD CONTROL

Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation

(2008) C SILVA et al.   FOOD MICROBIOLOGY