Study on coffee quality improvement by self-induced anaerobic fermentation: Microbial diversity and enzymatic activity

Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation

(2022) Ana Caroline de Oliveira Junqueira et al.   FOOD 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

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

Physiological performance of Kazachstania unispora in sourdough environments

(2021) Dea Korcari et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Screening of pectinase-producing bacteria from farmlands and optimization of enzyme production from selected strain by RSM

(2020) Rezvan Abdollahzadeh et al.   FOLIA MICROBIOLOGICA

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

Purification, biochemical and secondary structural characterisation of β-mannanase from Lactobacillus casei HDS-01 and juice clarification potential

(2020) Dan Zhao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

First report of geosmin and 2-methylisoborneol (2-MIB) in Dolichospermum and Oscillatoria from Vietnam

(2020) Thanh-Luu Pham et al.   LIMNOLOGY

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

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

The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

(2019) Mesfin Haile et al.   JOURNAL OF FOOD QUALITY

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

(2019) Sophia Jiyuan Zhang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Lactic acid bacteria: What coffee industry should know?

(2019) Gilberto V de Melo Pereira et al.   Current Opinion in Food Science

Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages

(2019) Adekemi Titilayo Adesulu-Dahunsi et al.   FOOD CONTROL

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

Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying

(2018) Valquíria Fátima Ferreira et al.   CIENCIA RURAL

Deciphering Diversity Indices for a Better Understanding of Microbial Communities

(2017) Bo-Ra Kim et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Identification of New Leuconostoc Species Responsible for Post-harvest Sucrose Losses in Sugarcane

(2017) Amita Sharma et al.   Sugar Tech

Exploring the impact of post-harvest processing on the microbiota and metabolite profiles during a case of green coffee bean production

(2016) Florac De Bruyn et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Complex heatmaps reveal patterns and correlations in multidimensional genomic data

(2016) Zuguang Gu et al.   BIOINFORMATICS

Characterization of endo-β-mannanase from Enterobacter ludwigii MY271 and application in pulp industry

(2016) Miao Yang et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Culture-Dependent and -Independent Methods to Investigate the Predominant Microorganisms Associated with Wet Processed Coffee

(2016) Xiaomin Feng et al.   CURRENT MICROBIOLOGY

Screening, statistical optimized production, and application of β-mannanase from some newly isolated fungi

(2016) Hemant Soni et al.   ENGINEERING IN LIFE SCIENCES

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

Microbial ecology and starter culture technology in coffee processing

(2015) Gilberto Vinícius de Melo Pereira et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

(2015) Deborah M. Waters et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Insights into the cellular responses to hypoxia in filamentous fungi

(2015) Falk Hillmann et al.   CURRENT GENETICS

Simultaneous determination of mycotoxin in commercial coffee

(2015) Ana García-Moraleja et al.   FOOD CONTROL

Illumina metabarcoding of a soil fungal community

(2013) Philipp-André Schmidt et al.   SOIL BIOLOGY & BIOCHEMISTRY

Ultra-high-throughput microbial community analysis on the Illumina HiSeq and MiSeq platforms

(2012) J Gregory Caporaso et al.   ISME Journal

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

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

Conservative Fragments in Bacterial 16S rRNA Genes and Primer Design for 16S Ribosomal DNA Amplicons in Metagenomic Studies

(2009) Yong Wang et al.   PLoS One

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

(2008) C SILVA et al.   FOOD MICROBIOLOGY