Aromatic Yeasts: Interactions and Implications in Coffee Fermentation Aroma Profiles
Xin Hui Chin,
Sherilyn Ho,
Geraldine Chan
et al.
Abstract:Nontraditional
yeasts prevalent in tropical agricultural fermentations
such as coffee and cocoa are known to contribute to aroma profiles,
yet the functional roles and interactions between the associated microbial
consortia in a farm fermentation are unclear. Here, boiled green bean
extract (GBE) from green coffee beans was developed as a rich screening
medium to deconstruct the microbial consortia and their interactions
during the fermentation of dried green coffee beans. When cultivated
in coculture with S. … Show more
“…The experiments showed the great importance of the pH value on the influence of LAB on the fermentations. Again, the results may be useful for the development of starter cultures providing different aroma profiles …”
Section: Selected Contributions From the Specific Conference Sessionsmentioning
“…The experiments showed the great importance of the pH value on the influence of LAB on the fermentations. Again, the results may be useful for the development of starter cultures providing different aroma profiles …”
Section: Selected Contributions From the Specific Conference Sessionsmentioning
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