Aromatic Yeasts: Interactions and Implications in Coffee Fermentation Aroma Profiles-Reference-Cited by-同舟云学术

Aromatic Yeasts: Interactions and Implications in Coffee Fermentation Aroma Profiles

Published:2023-06-13 Issue:25 Volume:71 Page:9677-9686
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chin Xin Hui¹,Ho Sherilyn¹,Chan Geraldine¹^ORCID,Basri Nurhidayah¹^ORCID,Teo Megan¹,Thong Aaron¹^ORCID,Goh Falicia¹,Lindley Nic D.¹,Peterson Eric C.²¹^ORCID

Affiliation:

1. Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore

2. Institut National de la Recherche Scientifique − Eau Terre Environnement (INRS-ETE), Québec, Québec G1K 9A9, Canada

Funder

Ajinomoto Co. Inc. Tokyo, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c01357

Reference54 articles.

1. Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

2. Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica

3. Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing

4. Temporal shotgun metagenomics of an Ecuadorian coffee fermentation process highlights the predominance of lactic acid bacteria

5. Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans

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