Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation-Reference-Cited by-同舟云学术

Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation

Published:2022-01-02 Issue:1 Volume:36 Page:58-75
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Junqueira Ana Caroline de Oliveira¹,Vinícius de Melo Pereira Gilberto¹^ORCID,Viesser Jéssica Aparecida¹,de Carvalho Neto Dão Pedro¹²,Querne Lana Bazan Peters¹,Soccol Carlos Ricardo¹

Affiliation:

1. Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Curitiba, Brazil

2. Department of Biotechnology, Federal Institute of Paraná, Londrina, Brazil

Funder

CNPQ

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2021.2007119

Reference49 articles.

1. Microbiological and Biochemical Study of Coffee Fermentation

2. Yeast Diversity and Physicochemical Characteristics Associated with Coffee Bean Fermentation from the Brazilian Cerrado Mineiro Region

4. Extremely Rapid Extraction of DNA from Bacteria and Yeasts

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