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- Zhao, Fangju, et al. Show all 8 Authors
- Journal of the science of food and agriculture 2019 v.99 no.1 pp. 409-420
- Lactobacillus rhamnosus; acetic acid; amino acids; coffee beans; flavor; fructose; glucose; lactic acid; lactic acid bacteria; lactic fermentation; microbial activity; odors; pyrazines; roasting; sucrose
- ... BACKGROUND: Coffee flavor can be significantly influenced by microbial activities in spontaneous fermentation of coffee cherries. The potential of lactic acid bacteria for flavor modulation through controlled fermentation of green coffee beans has not been explored. RESULTS: Fermentation by Lactobacillus rhamnosus HN001 with and without 1% w/w glucose supplementation led to modification of flavor‐ ...