<i>Kluyveromyces lactis</i> and <i>Saccharomyces cerevisiae</i> for Fermentation of Four Different Coffee Varieties

<i>Kluyveromyces lactis</i> and <i>Saccharomyces cerevisiae</i> for Fermentation of Four Different Coffee Varieties

One strategy for adding unique characteristics and flavors to improve coffee quality is the selection of starter microorganisms. Here, we aimed to evaluate the effect of <i>Saccharomyces cerevisiae</i> LNFCA11 and <i>Kluyveromyces lactis</i> B10 as starter cultures on the qua...

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Main Authors: Danilo José Machado de Abreu, Denis Henrique Silva Nadaleti, Rafaela Pereira Andrade, Tamara Leite dos Santos, Dérica Gonçalves Tavares, Cesar Elias Botelho, Mário Lúcio Vilela de Resende, Whasley Ferreira Duarte
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
coffee fermentation
arabica coffea
bioactive compounds
coffee quality
Online Access:https://www.mdpi.com/2304-8158/14/1/111
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