Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation

Food Microbiology

Volumn 25, Issue 8, 2008, Pages 951-957

  Silva, Cristina Ferreira ^a   Batista, Luis Roberto ^a   Abreu, Lucas Magalhães ^a   Dias, Eustáquio Souza ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Bacteria; Coffee processing; Filamentous fungi; Microbial succession; Yeasts

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIUM; BRAZIL; CLASSIFICATION; COFFEE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FUNGUS; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; PHYLOGENY; TIME; YEAST;

BACTERIA; BRAZIL; COFFEA; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FUNGI; PHYLOGENY; TIME FACTORS; YEASTS;

ACINETOBACTER; ASPERGILLUS; BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); CANDIDA; CLADOSPORIUM; COFFEA ARABICA; DEBARYOMYCES; ENTEROBACTER; FUNGI; FUSARIUM; NEGIBACTERIA; PENICILLIUM; PICHIA; POSIBACTERIA; SERRATIA;

EID: 54049156794     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.07.003     Document Type: Article

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