Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process

International Journal of Food Microbiology

Volumn 188, Issue , 2014, Pages 60-66

  de Melo Pereira, Gilberto Vinícius ^a   Soccol, Vanete Thomaz ^a   Pandey, Ashok ^b   Medeiros, Adriane Bianchi Pedroni ^a   Andrade Lara, João Marcos Rodrigues ^c   Gollo, André Luiz ^a   Soccol, Carlos Ricardo ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b REGIONAL RESEARCH LABORATORY CSIR   (India)

^c FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Aromatized coffee; Pectinolytic enzymes; Pichia fermentans; Saccharomyces sp; Wet processing

Indexed keywords

2 HEXANONE; 2,3 BUTANEDIONE; ACETALDEHYDE; ACETIC ACID; ACETIC ACID ETHYL ESTER; ALCOHOL; DECANOL; HEXANOL; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; LACTIC ACID; OCTANOIC ACID; OCTANOL; PENTANOL; POLYGALACTURONASE;

ARTICLE; CANDIDA; CANDIDA GLABRATA; CANDIDA QUERCITRUSA; COCULTURE; COFFEE; COFFEE BEAN; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION TECHNIQUE; FOOD PROCESSING; FUNGAL CELL CULTURE; FUNGAL STRAIN; FUNGUS GROWTH; FUNGUS ISOLATION; HANSENIASPORA; HANSENIASPORA OPUNTIAE; HEAT TOLERANCE; MIXED CELL CULTURE; MUCILAGE; NONHUMAN; NUCLEOTIDE SEQUENCE; OSMOTIC PRESSURE; PH; PICHIA; PICHIA CARIBBICA; PICHIA FERMENTANS; PICHIA GUILLIERMONDII; PICHIA KLUYVERI; SACCHAROMYCES; SENSORY ANALYSIS; SIMULATION; STARTER CULTURE; SURVIVAL; SYNTHESIS; TURGOR PRESSURE; WATER AVAILABILITY; YEAST;

AROMATIZED COFFEE; PECTINOLYTIC ENZYMES; PICHIA FERMENTANS; SACCHAROMYCES SP.; WET PROCESSING;

BEVERAGES; COFFEE; DNA, RIBOSOMAL SPACER; FERMENTATION; FRUIT; HUMANS; MICROBIAL VIABILITY; MOLECULAR SEQUENCE DATA; ODORS; POLYGALACTURONASE; RNA, RIBOSOMAL; STRESS, PHYSIOLOGICAL; TASTE; YEASTS;

EID: 84905270297     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.07.008     Document Type: Article

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