Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Joshua van Mullem"'
Publikováno v:
Journal of food scienceREFERENCES. 86(3)
Kombucha is a black tea-based, non-alcoholic beverage fermented by yeast and bacteria are known for its refreshing scent and taste and presents biological characteristics, namely antioxidant, antimicrobial and anti-inflammatory activity. The present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::426d1885e04317c0e9a1c8403aebdc2a
https://pubmed.ncbi.nlm.nih.gov/33580510
https://pubmed.ncbi.nlm.nih.gov/33580510
Autor:
Cristina Ferreira Silva, Rosane Freitas Schwan, Luciana Silva Ribeiro, Joshua van Mullem, Suzana Reis Evangelista, Maria Gabriela da Cruz Pedrozo Miguel
Publikováno v:
Annals of Microbiology. 68:705-716
This work evaluated the bacterial diversity during coffee wet fermentation of the three coffee varieties—Mundo Novo (MN), Ouro Amarelo (OA), and Catuai Vermelho (CV). Isolates were identified by polyphasic techniques: biochemical tests, matrix-assi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6792bba5e6feabbd2542e5f4c19e141e
https://doi.org/10.1007/s13213-018-1377-4
https://doi.org/10.1007/s13213-018-1377-4
Autor:
Luciana Silva Ribeiro, Suzana Reis Evangelista, Joshua van Mullem, Maisa Honorio Belizario, Rosane Freitas Schwan, Pamela Mynsen Machado Martins, Maria Gabriela da Cruz Pedrozo Miguel
Publikováno v:
Food research international (Ottawa, Ont.). 92
Pulped Mundo Novo and Ouro Amarelo coffee beans were inoculated with Saccharomyces cerevisiae (CCMA 0200 and CCMA 0543) during semi-dry coffee fermentation and compared with a non-inoculated control. Samples were collected throughout the fermentation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b1d4e6076804071652c7a206f75b03f
https://pubmed.ncbi.nlm.nih.gov/28290294
https://pubmed.ncbi.nlm.nih.gov/28290294