Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred-tank bioreactor: Kinetic, metabolic and sensorial studies-Reference-Cited by-同舟云学术

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Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred-tank bioreactor: Kinetic, metabolic and sensorial studies

Published:2018-12 Issue: Volume:26 Page:80-87
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

de Carvalho Neto Dão P.,de Melo Pereira Gilberto V.,Finco Ana M.O.,Letti Luiz A.J.,da Silva Bruno J.G.,Vandenberghe Luciana P.S.,Soccol Carlos R.

Funder

CNPq

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference35 articles.

1. Microbiological and biochemical study of coffee fermentation;Avallone;Current Microbiology,2001

2. Ultra-high-throughput microbial community analysis on the Illumina HiSeq and MiSeq platforms;Caporaso;ISME Journal,2012

3. The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents;Caprioli;International Journal of Food Science and Nutrition,2015

4. Yeast diversity and physicochemical characteristics associated with coffee bean fermentation from the Brazilian Cerrado Mineiro region;Carvalho Neto;Fermentation,2017

5. High-throughput rRNA gene sequencing reveals high and complex bacterial diversity associated with Brazilian coffee beans fermentation;Carvalho Neto;Food Technology and Biotechnology,2018

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1. Challenges in coffee fermentation technologies: bibliometric analysis and critical review;Journal of Food Science and Technology;2024-09-02

2. Improved Functions of Fermented Coffee by Lactic Acid Bacteria;Applied Sciences;2024-08-28

3. Coffee fermentation as a tool for quality improvement: an integrative review and bibliometric analysis;International Journal of Food Science & Technology;2024-07-25

4. The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products;Foods;2024-07-24

5. Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans;Food Chemistry;2024-07

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