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The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation.
Ribeiro, Luciana Silva; da Cruz Pedrozo Miguel, Maria Gabriela; Martinez, Silvia Juliana; Bressani, Ana Paula Pereira; Evangelista, Suzana Reis; Silva E Batista, Cristina Ferreira; Schwan, Rosane Freitas.
Afiliación
  • Ribeiro LS; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil.
  • da Cruz Pedrozo Miguel MG; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil.
  • Martinez SJ; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil.
  • Bressani APP; Food Science Department, Federal University of Lavras, Lavras, MG, Brazil.
  • Evangelista SR; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil.
  • Silva E Batista CF; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil.
  • Schwan RF; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil. rschwan@ufla.br.
World J Microbiol Biotechnol ; 36(12): 186, 2020 Nov 21.
Article en En | MEDLINE | ID: mdl-33219454
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Café / Microbiología de Alimentos Idioma: En Revista: World J Microbiol Biotechnol Año: 2020 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Alemania
Texto completo
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Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Café / Microbiología de Alimentos Idioma: En Revista: World J Microbiol Biotechnol Año: 2020 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Alemania