Molecular identification of indigenous pectinolytic bacteria characterized for starter culture in coffee fermentation
From cherries to green beans, coffee undergoes a post-harvest fermentation process. The quality of coffee is influenced by the origin and microbiological activities that drive coffee fermentation, particularly pectin hydrolysis. Coffee-associated pectinolytic microorganisms have been isolated and ch...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2024-01-01
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| Series: | Beverage Plant Research |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/bpr-0024-0015 |
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