The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation.

Autor: Ribeiro LS; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil., da Cruz Pedrozo Miguel MG; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil., Martinez SJ; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil., Bressani APP; Food Science Department, Federal University of Lavras, Lavras, MG, Brazil., Evangelista SR; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil., Silva E Batista CF; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil., Schwan RF; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil. rschwan@ufla.br.

Publikováno v: World journal of microbiology & biotechnology [World J Microbiol Biotechnol] 2020 Nov 21; Vol. 36 (12), pp. 186. Date of Electronic Publication: 2020 Nov 21.