New Food and Farming Study Findings Have Been Reported by Researchers at Federal University Vicosa (Genetic Diversity of the Fungal Community That Contributes To the Sensory Quality of Coffee Beverage After Carbonic Maceration and Fermentation).

Předmět:	AGRICULTURE FUNGAL communities REPORTERS & reporting ELECTRONIC records NUCLEOTIDE sequencing
Zdroj:	Food Weekly News; 11/14/2024, p122-122, 1p
Abstrakt:	Researchers at Federal University Vicosa in Brazil conducted a study on the genetic diversity of the fungal community that affects the sensory quality of coffee after carbonic maceration and fermentation. The research aimed to understand how microorganisms impact coffee fermentation to enhance quality and food security. The study found that temperature and fermentation conditions influence the fungal community during coffee fermentation, with lower temperatures favoring stability and higher temperatures leading to more intense changes. The findings suggest that the data from high-throughput sequencing can aid in identifying and characterizing fungi for coffee fruit fermentation. [Extracted from the article]
Databáze:	Complementary Index
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