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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发表在:	Diversity
Main Authors:	David Apolo, José Miguel Fernández, Ángel Benítez, Jorge G. Figueroa, Karla Estrada, Darío Cruz
格式:	文件
语言:	英语
出版:	MDPI AG 2023-08-01
主题:	coffee fruit fermentation isolation characterization
在线阅读:	https://www.mdpi.com/1424-2818/15/9/984