Fermentation of Light and Dark Bean Coffee Brews with SCOBY and Lactic Acid Bacteria

Fermentation of Light and Dark Bean Coffee Brews with SCOBY and Lactic Acid Bacteria

This study investigated the effects of fermentation with a SCOBY (symbiotic culture of bacteria and yeast) and lactic acid bacteria (LAB) on the physicochemical and sensory properties of coffee brews prepared from light-roasted (LR) and dark-roasted (DR) coffee beans, with and without the addition o...

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Bibliographic Details
Main Author:	Rusen Metin Yildirim
Format:	Article
Language:	English
Published:	MDPI AG 2025-03-01
Series:	Fermentation
Subjects:	coffee brews phenolic compound SCOBY lactic acid bacteria acetic acid bacteria
Online Access:	https://www.mdpi.com/2311-5637/11/3/158
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