Impact of single and mixed cultures of yeasts and lactic acid bacteria in coffee fermentation and cup quality
Waldir D. Estela‐Escalante,
Liz M. I. Rodriguez‐Portilla,
Ricardo M. Pinillos‐Miñano
et al.
Abstract:Saccharomyces cerevisiae LBTF 21.3, Pichia manshurica LBTF 21.1 and Leuconostoc lactis LBTF 21.1 were used as single and mixed cultures in coffee fermentations. Fermentations carried out in glass jars with P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 showed higher fermentation rates than S. cerevisiae LBTF 21.3/P. manshurica LBTF 21.1 or S. cerevisiae LBTF 21.3/Leuc. lactis LBTF 21.1. The highest cup quality was reached with P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 (83.0 points). Full factorial design … Show more
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