Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality.
Pâmela Mynsen Machado MartinsLuciana Silva RibeiroMaria Gabriela da Cruz Pedrozo MiguelSuzana Reis EvangelistaRosane Freitas SchwanPublished in: Journal of the science of food and agriculture (2019)
T. delbrueckii CCMA 0684 presented better results in relation to the sensorial analysis and is preferable for the varieties and processing method studied. The use of starter cultures is a viable method with which to obtain high-quality coffees with a distinct flavor and thus add to value to the product. © 2019 Society of Chemical Industry.
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