Coffee starter cultures

A controlled coffee fermentation process with a controlled microbiota may guarantee a standardized quality and reduce the economic loss for the producer, fii the literature, only a few studies have been published towards the use of starter cultures for coffee fermentations, although the attempt to control coffee fermentation has existed for over 40years. A pectolytic yeast (Agate Bhat, 1966 Avallone et al., 2(X)2) and... 

Massawe, G. A., Lifa, S. J. (2010). Yeasts and lactic acid bacteria coffee fermentation starter cultures. International Journal of Postharvest Technology and Innovation, 2,41-82. 

Silva, C. R, VUela, M. D., de Souza Cordeiro, C., Duarte, E. W., Dias, R. D., Schwan, R. R (2013). Evaluation of a potential starter culture for enhanced quality of coffee fermentation. World Journal of Microbiology and Biotechnology, 29, 235-247. 

Vehnourougane, K., Shanmukhappa, D. R., Venkatesh, K., Prakasan, C. B., Jayarama (2008). Use of starter culture in coffee fermentation - effect of demucilisation and cup quality. Indian Coffee, 72, 31-34. 

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