Identification of microorganisms in wet coffee fermentation Coffea arabica Var Catimor and Castillo in Jardín, Antioquia-Colombia, using culture-dependent methods

Autor: Karina Edith Motato Rocha, Valentina Gonzalez-Montero, María Orfilia Román-Morales

Publikováno v: Vitae, Vol 31, Iss 1 (2024)

Background: Mild Colombian coffees are recognized worldwide for their high-quality coffee cup. However, there have been some failures in post-harvest practices, such as coffee grain fermentation. These failures could occasionally lead to defects and

Externí odkaz: https://doaj.org/article/f12c420807764fbab885972ae0b24141

Kinetic parameters of lactic acid bacterial isolated from fermented milk 'Suero Costeño'

Autor: Martha Liliana Sepúlveda-Lindarte, Madalyd Yurani Vera-Peña, Francia Elena Valencia-García, Karina Edith Motato-Rocha

Publikováno v: Repositorio UdeA
Universidad de Antioquia
instacron:Universidad de Antioquia
DYNA, Volume: 85, Issue: 206, Pages: 155-161, Published: SEP 2018
Dyna, Vol 85, Iss 206, Pp 155-161 (2018)

The isolation of bacteria from artisanal dairy products has increased in different countries, it has reported special technological properties, responsible for giving to dairy products unique characteristics. The kinetic parameters of native microorg

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::393902ac19c1c684080eda8e8d94c3f1
https://doi.org/10.15446/dyna.v85n206.70995