Inoculation of yeast and bacterium in wet-processed Coffea canephora

Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method

(2021) Priscila Vargas Pereira et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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

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

Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics

(2021) Bruna Lessa da Silva et al.   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

Biotechnological applications of the non-conventional yeast Meyerozyma guilliermondii

(2020) Wei Yan et al.   BIOTECHNOLOGY ADVANCES

Novel stainless steel tanks enhances coffee fermentation quality

(2020) Silvia Juliana Martinez et al.   FOOD RESEARCH INTERNATIONAL

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

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

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

Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

(2018) Gilberto V. de Melo Pereira et al.   FOOD CHEMISTRY

Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow

(2017) Olga Ponomarova et al.   Cell Systems

Coffee fermentation and flavor – An intricate and delicate relationship

(2015) Liang Wei Lee et al.   FOOD CHEMISTRY

Characterization of pectin degrading polygalacturonase produced by Bacillus licheniformis KIBGE-IB21

(2015) Haneef Ur Rehman et al.   FOOD HYDROCOLLOIDS

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

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

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

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

(2014) Suzana Reis Evangelista et al.   FOOD MICROBIOLOGY

Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties

(2013) Vinay B. Jayaram et al.   FOOD CHEMISTRY

Effect of differentBacillusstrains on the profile of organic acids in a liquid culture ofDaqu

(2013) Zheng Yan et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

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

Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

(2010) Whasley F. Duarte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY