Culture-Dependent and -Independent Methods to Investigate the Predominant Microorganisms Associated with Wet Processed Coffee

No abstract is available for this paper.

• Publication year

  2016

• Venue

  Current Microbiology

• Publication date

  2016-04-25

• Fields of study

  Biology, Medicine, Environmental Science

• Identifiers
  DOI 10.1007/s00284-016-1047-3PMID 27113591
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Alkaline pectinases: A review

  2015cited by this paper
• Low temperature active pectinases production by Saccharomyces cerevisiae isolate and their characterization

  2015cited by this paper
• Microbiological diversity associated with the spontaneous wet method of coffee fermentation.

  2015cited by this paper
• Enhanced pectinase production by optimizing fermentation conditions of Bacillus subtilis growing on hazelnut shell hydrolyzate

  2015cited by this paper
• Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process

  2014cited by this paper
• Degradation of complex carbohydrate: immobilization of pectinase from Bacillus licheniformis KIBGE-IB21 using calcium alginate as a support.

  2013cited by this paper
• Yeasts: An attractive source of pectinases—From gene expression to potential applications: A review

  2011cited by this paper
• Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.).

  2010cited by this paper
• Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods

  2009cited by this paper
• Pectin degrading enzymes in yeast involved in fermentation of Coffee arabica in East Africa

  2009cited by this paper
• Plant-Parasitic Nematodes of Coffee

  2008cited by this paper
• Genomics of Coffee One of the World’s Largest Traded Commodities

  2008cited by this paper
• Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation.

  2008cited by this paper
• Production, purification and partial characterization of an endopolygalacturonase fromCryptococcus albidus var.albidus

  2006cited by this paper
• Avaliação físico-química de cafés torrados e moídos, de diferentes marcas comerciais, da região sul de Minas Gerais

  2005cited by this paper
• Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus

  2005cited by this paper
• Pectinase and polygalacturonase production by a thermophilic Aspergillus fumigatus isolated from decomposting orange peels

  2005cited by this paper
• Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis

  2004cited by this paper
• Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.).

  2003cited by this paper
• Involvement of pectolytic micro‐organisms in coffee fermentation

  2002cited by this paper
• Microbiological and Biochemical Study of Coffee Fermentation

  2001cited by this paper
• Application of an alkaline and thermostable polygalacturonase from Bacillus sp. MG-cp-2 in degumming of ramie (Boehmeria nivea) and sunn hemp (Crotalaria juncea) bast fibres

  2001cited by this paper
• The Yeast Debaryomyces hansenii as a Short-Term Biological Control Agent against Fungal Spoilage of Sawn Pinus sylvestris Timber

  2001cited by this paper
• Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil.

  2000influential reference
• Direct profiling of the yeast dynamics in wine fermentations.

  2000cited by this paper
• Pichia E.C. Hansen emend. Kurtzman

  1998cited by this paper
• 34 – Hanseniaspora Zikes

  1998cited by this paper
• The adaptability of the methylotrophic yeast Candida boidinii on media containing pectic substances

  1998cited by this paper
• Cocoa, coffee and tea

  1998cited by this paper
• Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA

  1993cited by this paper
• The cellulose-decomposing bacteria and their enzyme systems.

  1992cited by this paper
• Factors related to the formation of 'overfermented coffee beans' during the wet processing method and storage of coffee.

  1990cited by this paper
• Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics

  1990cited by this paper
• MACERATION ACTIVITY OF AN ENDOPOLYGALACTURONASE FROM CANDIDA MACEDONIENSIS

  1985cited by this paper
• A study of the polygalacturonase activity of several yeast strains isolated from cocoa

  1984cited by this paper
• Yeasts: Characteristics and Identification

  1983cited by this paper
• STUDY OF THE PECTINOLYTIC MICROFLORA, PARTICULARLY THE ENTEROBACTERIACEAE, FROM FERMENTING COFFEE IN THE CONGO

  1972cited by this paper
• Some pink yeasts associated with softening of olives.

  1969cited by this paper
• Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

  1959cited by this paper
• Genomics of Tropical Crop Plants

  year unknowncited by this paper

• Enhancing Biodiversity‐Function Relationships in Field Retting: Towards Key Microbial Indicators for Retting Control

  2025cites this paper
• Assessment of coffee endophytic yeasts for efficient mucilage removal and consistent quality improvement in coffee production.

  2025cites this paper
• Bioactive compounds and their benefit to health: a scoping review of fermented coffee

  2024cites this paper
• Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans.

  2024cites this paper
• Metataxonomic Identification of Microorganisms during the Coffee Fermentation Process in Colombian Farms (Cesar Department)

  2024cites this paper
• Study on coffee quality improvement by self-induced anaerobic fermentation: Microbial diversity and enzymatic activity.

  2023cites this paper
• Genomic sequencing in Colombian coffee fermentation reveals new records of yeast species

  2023cites this paper
• Exploring the diversity of microorganisms and potential pectinase activity isolated from wet fermentation of coffee in northeastern Peru

  2023cites this paper
• Physical–Chemical and Metataxonomic Characterization of the Microbial Communities Present during the Fermentation of Three Varieties of Coffee from Colombia and Their Sensory Qualities

  2023cites this paper
• Effect of post-harvest management practices on the mycobiome and ochratoxin A contamination of differently processed Robusta coffees from Ivory Coast

  2023cites this paper
• Isolation of Yeast and LAB from Dry Coffee Pulp and Monitoring of Organic Acids in Inoculated Green Beans

  2023cites this paper
• Microbial Diversity Using a Metataxonomic Approach, Associated with Coffee Fermentation Processes in the Department of Quindío, Colombia

  2023cites this paper
• Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

  2022cites this paper
• Facility-specific 'house' microbiome ensures the maintenance of functional microbial communities into coffee beans fermentation: implications for source tracking.

  2021cites this paper
• Quality Determinants In Coffee Production

  2021cites this paper
• The Effect of Mixed Inoculum Addition Concentration and Fermentation Time on the Characteristics of Dry Cocoa Beans (Theobroma cacao L.)

  2021cites this paper
• Microbial Succession and Identification of Effective Indigenous Pectinolytic Yeasts From Orange Juice Processing Wastewater

  2021cites this paper
• Technology intervention to unleash the flavor potential of arabica coffee from Sulawesi highland

  2021cites this paper
• Exploring cellulolytic microorganisms from coffee industry by-products and their enzyme properties

  2021cites this paper
• Optimization-based parameter identification of a coffee fermentation model using evolutionary algorithms

  2021cites this paper
• Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture.

  2020cites this paper
• Microorganisms in coffee fermentation: A bibliometric and systematic literature network analysis related to agriculture and beverage quality (1965-2019)

  2020cites this paper
• Lactic acid bacteria: what coffee industry should know?

  2020cites this paper
• Coffee Microbiota and Its Potential Use in Sustainable Crop Management. A Review

  2020cites this paper
• The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation.

  2020cites this paper
• Temporal shotgun metagenomics of an Ecuadorian coffee fermentation process highlights the predominance of lactic acid bacteria

  2020cites this paper
• Biochemical Aspects of Coffee Fermentation

  2020cites this paper
• Viable and Total Bacterial Populations Undergo Equipment- and Time-Dependent Shifts during Milk Processing

  2019cites this paper
• Reduction of βN-alkanoyl-5-hydroxytryptamides and diterpenes by yeast supplementation to green coffee during wet processing.

  2019cites this paper
• The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality

  2019cites this paper
• Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing

  2019cites this paper
• First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing

  2019cites this paper
• Calcite-precipitating indigenous bacteria in landfills and their application towards ground improvement

  2018cites this paper
• High-Throughput rRNA Gene Sequencing Reveals High
and Complex Bacterial Diversity Associated with
Brazilian Coffee Bean Fermentation.

  2018cites this paper
• Impact of storage conditions on fungal community composition of green coffee beans Coffea arabica L. stored in jute sacks during 1 year

  2018cites this paper
• Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors.

  2018cites this paper
• Determination of fungal community diversity in fresh and traditional Chinese fermented pepper by pyrosequencing.

  2016cites this paper