Screening and Identification of Potential Indigenous Yeasts Isolated During Fermentation of Wine Coffee
Anggeta Bella Siez Kanita,
Yoga Dwi Jatmiko
Abstract:Wine coffee is a fermented coffee product that involves yeast as the fermentative agent which has potency as probiotics. This study aimed to determine the potency of yeast isolated from wine coffee fermentation and to identify the yeast species with the best probiotic properties. This study comprised three main steps: coffee fermentation, yeast isolation, and probiotic characterization. A series of probiotic tests were carried out, including resistance tests at low pH (pH 2, 3, & 4) and bile salts (0.5% &a… Show more
“…This highlights the potential role of yeasts in controlling the production of unwanted compounds during coffee fermentation. H. uvarum and P. kudriavzevii have been characterized as predominant strains in the yeast community during the wet fermentation of coffee beans [ 193 ], and the potential antagonism of P. kudriavzevii with Bacillus cereus have also been recorded [ 194 ].…”
Section: Biopreservation Of Yeasts In Processed Foodsmentioning
“…This highlights the potential role of yeasts in controlling the production of unwanted compounds during coffee fermentation. H. uvarum and P. kudriavzevii have been characterized as predominant strains in the yeast community during the wet fermentation of coffee beans [ 193 ], and the potential antagonism of P. kudriavzevii with Bacillus cereus have also been recorded [ 194 ].…”
Section: Biopreservation Of Yeasts In Processed Foodsmentioning
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