Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee

Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee

The objective of this study was to evaluate the quality of coffee inoculated with yeasts non-Saccharomyces (Hanseniaspora uvarum CCMA0236 and Pichia kluyveri CCMA0237) and lactic acid bacteria (Lactiplantibacillus plantarum CCMA1065), both single and in co-inoculation, during wet coffee fermentation...

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Bibliographic Details
Main Authors: Sandy Rodrigues Dias, Nádia Nara Batista, Ana Paula Pereira Bressani, Disney Ribeiro Dias, Rosane Freitas Schwan
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:Journal of Agriculture and Food Research
Subjects:
Co-inoculation
SIAF method
Wet processing
Non-Saccharomyces
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325000882
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