In recent years, the importance of controlling coffee fermentation in the final quality of the
beverage has been recognized. The literature review was conducted in the Science Direct …

In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of
utilization, contribute to safety, nutritional, and sensory properties primarily through acetic …

Controlled fermentation processes have high potential for improving coffee quality. The
effect of fermentation temperature on beverage quality was investigated with coffee …

Coffee is an extremely popular beverage worldwide. To obtain it, the berry must be
depulped, fermented, washed, dried, and roasted, producing residues: pulp and husk …

Coffee fermentation is a complex process, mainly involving bacteria and yeasts, whose
interaction influences beverage quality. The way this process is conducted affects the …

The development of early civilizations was greatly associated with populations' ability to
exploit natural resources. The development of methods for food preservation was one of the …

In this study, medium roasted coffee with four different fermented coffee fruits post-treatments
(dry, wet, semi-dry and hot air dry) was used as the material. Chemical profile and sensorial …

Coffee stands as one of the world's most popular beverages, and its quality undergoes the
influence of numerous pre-and post-harvest procedures. These encompass genetic variety …

Coffee flavor considerably depends on the fermentation process, with contributing factors
including fermentation temperature, oxygen concentration, and microbial diversity. Efficient …

The microbial composition and physical-chemical characteristics were studied during the
coffee fermentation of three Coffea arabica L. varieties, Var. Tabi, Var. Castillo General® and …