ArticleFoods (Basel, Switzerland)2023
Isolation of Yeast and LAB from Dry Coffee Pulp and Monitoring of Organic Acids in Inoculated Green Beans.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 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
- Microstructural Modification and Sorption Capacity of Green Coffee Beans.Foods (Basel, Switzerland) · 2024Article
- Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques onFoods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors.
Funding
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Abstract
Yeast and lactic acid bacteria (LAB) are known to play an important role in the fermentation process of coffee post-harvest. This study aimed to isolate and screen yeast and LAB to be applied in lab-scale refermentation of commercial green coffee beans and coffee pulp with the aim of modifying the composition of organic acids (OAs) in coffee beans. Yeast and LAB strains were isolated from green coffee beans and dry coffee pulp and identified, and their effect on OA concentration in the coffee beans was quantified. In addition, the effects of different fermentation conditions (additional carbon source, different inoculum dose, and different types of coffee pulp) were evaluated based on OA quantification. Nine yeast isolates of
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