Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage-Reference-Cited by-同舟云学术

Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage

Published:2022-03-03 Issue:6 Volume:248 Page:1499-1512
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

da Silva Marliane Cássia Soares^ORCID,da Luz José Maria Rodrigues^ORCID,Veloso Tomas Gomes Reis^ORCID,Gomes Willian dos Santos^ORCID,Oliveira Emanuele Catarina da Silva^ORCID,Anastácio Larissa Márcia^ORCID,Cunha Neto Alvaro^ORCID,Moreli Aldemar Polonini^ORCID,Guarçoni Rogério Carvalho^ORCID,Kasuya Maria Catarina Megumi^ORCID,Pereira Lucas Louzada^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-022-03980-6.pdf

Reference58 articles.

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2. Evangelista SR, Miguel MGCP, Silva CF, Schwana RF (2015) Microbiological diversity associated with the spontaneous wet method of coffee fermentation. Int J Food Microbiol 210:102–112. https://doi.org/10.1016/j.ijfoodmicro.2015.06.008

3. Brioschi Junior D, Guarçoni RC, Silva MCS, Veloso TGR, Kasuya MCM, Oliveira ECS, Luz JMR, Moreira TR, Debona DGD, Pereira LL (2020) Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration. Food Chem 342:128–296. https://doi.org/10.1016/j.foodchem.2020.128296

4. Evangelista SR, Silva CF, Miguel MGP, Cordeiro C, Pinheiro ACM, Duarte WF, Schwan RF (2014) Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process. Food Res Int 61:183–195. https://doi.org/10.1016/j.foodres.2013.11.033

5. De Bruyn F, Zhang SJ, Pothakos V, Torres J, Lambot C, Moroni AV (2017) Exploring the impacts of postharvest processing on the microbiota and metabolite profiles during green coffee bean production. Appl Environ Microbiol 83(1):e02398-e2416. https://doi.org/10.1128/AEM.02398-16

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