Affiliation:
1. Fermentation Technology Laboratory, Indian Institute of Science, Bangalore, India
Abstract
Pectinolytic yeasts,
Saccharomyces marxianus, S. bayanus, S. cerevisiae
var.
ellipsoideus
, and
Schizosaccharomyces
sp., predominated in the natural fermentation of coffee cherries of
Coffea robusta
variety grown in Chikmagalur district of Mysore State, India. These yeast species were found on the cherry surfaces, and evidence was adduced to show that the natural fermentation of coffee was the result of activity of microflora from the cherry surface itself rather than that of flora of air or water. Incorporation of pure cultures of
Saccharomyces
species was shown to aid the process when a mixture of all three species was used. An enzyme preparation from the
Saccharomyces
species was observed to hasten the mucilage-layer degradation.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
Reference15 articles.
1. COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH. 1950. Wealth of India vol. 2. Council of Scientific and Industrial Research India.
2. Role of incidental microflora in natural decomposition of mucilage-layer in Kona coffee cheiries;FRANK H. A.;J. Food Sci.,1964
3. Bacteria responsible for mucilage-layer decomposition in Kona coffee cherries;FRANK H. A.;Appl. Microbiol.,1965
4. FRAZIER W. C. 1958. Food micIobiology. Mc-Graw-Hill Book Co. Inc. New York.
5. KERTESZ Z. I. 1951. The pectic substances. Interscience Publishers Inc. New York.
Cited by
21 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献