Phenotypic and Molecular Characterization of Yeast Diversity Associated to Postharvest Fermentation Process of Coffee Fruits in Southern Ecuador

Coffee (<i>Coffea arabica</i>), produced and marketed in Ecuador and worldwide, can be organoleptically improved by means of microorganisms such as well-characterized yeasts. This study aimed to isolate and characterize yeasts from three postharvest fermentation processes (i.e., Natural...

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Bibliographic Details
Published in:Diversity
Main Authors: David Apolo, José Miguel Fernández, Ángel Benítez, Jorge G. Figueroa, Karla Estrada, Darío Cruz
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Subjects:
coffee fruit
fermentation
isolation
characterization
Online Access:https://www.mdpi.com/1424-2818/15/9/984

Internet

https://www.mdpi.com/1424-2818/15/9/984

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