Valorization of Coffee Cherry By-Products Through Fermentation by Human Intestinal Lactobacilli in Functional Fermented Milk Beverages

Valorization of Coffee Cherry By-Products Through Fermentation by Human Intestinal Lactobacilli in Functional Fermented Milk Beverages

During coffee production, the removal and disposal of the coffee bean-surrounding layers pose an environmental problem. In this work, we examined the effects of several aqueous coffee cherry extracts on the growth and metabolism, biofilm formation, antioxidant capacity and antimicrobial activity of...

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Bibliographic Details
Main Authors: Antonia Picon, Yolanda Campanero, Carmen Sánchez, Inmaculada Álvarez, Eva Rodríguez-Mínguez
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
coffee cherry pulp
lactobacilli
antioxidant capacity
antimicrobial activity
fermented milk
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Online Access:https://www.mdpi.com/2304-8158/14/1/44
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