Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.)
Danielle Marques Vilela(Universidade Federal de Lavras), Rosane Freitas Schwan(Universidade Federal de Lavras), Cristina Ferreira Silva(Universidade Federal de Lavras), Gilberto Vinícius de Melo Pereira(Universidade Federal de Lavras), Luís Roberto Batista(Universidade Federal de Lavras)
Cited by 168
Related Papers
The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality
|Critical Reviews in Food Science and Nutrition|2004|732
Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products
|Food Microbiology|2013|357
Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil
|International Journal of Food Microbiology|2000|246
Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum
|Applied and Environmental Microbiology|1998|220
Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process
|Food Research International|2013|218