Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee
The objective of this study was to evaluate the quality of coffee inoculated with yeasts non-Saccharomyces (Hanseniaspora uvarum CCMA0236 and Pichia kluyveri CCMA0237) and lactic acid bacteria (Lactiplantibacillus plantarum CCMA1065), both single and in co-inoculation, during wet coffee fermentation...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000882 |
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