ArticleWorld journal of microbiology & biotechnology2020
The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation.
Article in World journal of microbiology & biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- The Effect of Different Coffee Cherry Pulp-Retention Amounts on the Quality of Robusta Green Coffee Beans.Foods (Basel, Switzerland) · 2026Article
- Flavor modulation of fermented degummed coffee beans by ultrasound and ultra-high pressure: metabolomic and volatile profiles.Ultrasonics sonochemistry · 2026Article
- Construction of engineered Streptomyces albulus by increasing ATP and NADH supply and efficient production of ε-poly-L-lysine from sweet potato powder.World journal of microbiology & biotechnology · 2026Article
- The Modification of Coffee Beans Through a Combination of Microbial and Enzymatic Processes.Foods (Basel, Switzerland) · 2026Article
- Coffee Biotransformation in Volcanic Process: A Chemical and Sensory Analysis.Foods (Basel, Switzerland) · 2025Article
- Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee.Foods (Basel, Switzerland) · 2024Article
- Effects of cherries Sanitization methods and fermentation times on quality parameters of coffee beans.Heliyon · 2024Article
- Evaluation of Arabica Coffee Fermentation Using Machine Learning.Foods (Basel, Switzerland) · 2024Article
- Isolation of Yeast and LAB from Dry Coffee Pulp and Monitoring of Organic Acids in Inoculated Green Beans.Foods (Basel, Switzerland) · 2023Article
- Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform.Journal of agricultural and food chemistry · 2023Article
- New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor.3 Biotech · 2022Article
- Valorization of Spent Coffee Grounds as Precursors for Biopolymers and Composite Production.Polymers · 2022Review
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study mesophilic bacteria (MB) and lactic acid bacteria (LAB) isolated from wet coffee processing and evaluate their performance in a pulped coffee medium. Eighty-six bacteria isolates (59 MB and 27 LAB) were assessed for pectinolytic activity, metabolite production, and pH value decrease in coffee-based culture (CPM). Seven bacteria strains (3 MB and 4 LAB) were selected and used as starter cultures in the wet fermentation of pulped coffee. The MB and LAB populations varied from 4.48 to 8.43 log CFU g
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