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- B, Siridevi G., et al. Show all 4 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.114 pp. 108382
- Bacillus sphaericus; Coffea arabica; Lactobacillus plantarum; Saccharomyces cerevisiae; alcohols; beverage industry; coffee beans; computer simulation; energy; fermentation; flavor; fruits; inoculum; microbiome; mucilages; pectins; polygalacturonase; protein content; screening; sensory evaluation; sugars; vigor; water content
- ... Arabica coffee is fermented to obtain intense flavor profile and finds elusive prospects in the coffee industry. The Arabica coffee mucilage constitute 2–5% of the fruit dry weight with 94% moisture, 4% sugar, 0.7% protein and 1–3% pectin. Inductive isolation and screening of functional attributes of microbial strains were examined. Fermentative vigor along with the enzymatic progression of the mi ...