Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process
Specialty coffee, typically lightly roasted, is valued for its unique fruity aroma. However, the fermentation process poses a risk of contamination with ochratoxin-producing fungi. This study aimed to select wild yeast strains capable of contributing distinctive flavor profiles while inhibiting the...
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Main Authors: | Tsung-Yu Liu, Wei-Hsuan Hsu, Bao-Hong Lee |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2025-01-01
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Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009659 |
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