Evaluation of a potential starter culture for enhance quality of coffee fermentation

World Journal of Microbiology and Biotechnology

Volumn 29, Issue 2, 2013, Pages 235-247

  Silva, Cristina Ferreira ^a   Vilela, Danielle Marques ^a   de Souza Cordeiro, Cecília ^a   Duarte, Whasley Ferreira ^a   Dias, Disney Ribeiro ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Organic acids; Pectinolytic enzymes; Pichia guilliermondii; Principal component analysis; Saccharomyces cerevisiae

Indexed keywords

BACILLUS CEREUS; BACTERIOLOGY; BUTYRIC ACID; CANDIDA; FERMENTATION; FOOD PROCESSING; METABOLITES; ORGANIC ACIDS; PRINCIPAL COMPONENT ANALYSIS; SATURATED FATTY ACIDS; YEAST;

BACILLUS MEGATERIUM; BACTERIAL ISOLATES; CANDIDA PARAPSILOSIS; P. GUILLIERMONDII; PECTIN METHYLESTERASE; PECTINOLYTIC ENZYME; PICHIA GUILLIERMONDII; PRINCIPAL COMPONENTS;

QUALITY CONTROL;

BACILLUS CEREUS; BACILLUS MEGATERIUM; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); CANDIDA PARAPSILOSIS; FUNGI; PICHIA; PICHIA CARIBBICA; PICHIA GUILLIERMONDII; SACCHAROMYCES CEREVISIAE;

EID: 84874197150     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-012-1175-2     Document Type: Article

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