coffee sample Articles
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Yeasts and lactic acid bacteria coffee fermentation starter cultures
Six yeast strains that included; three Pichia anomala (P.aS12, P.aS14, P.aS16) and three Pichia kluyveri (PS7Y1, PkS4Y3, PkS13Y4); lactic acid bacteria (LAB) that included six strains identified as Leuconostoc/Weissella (BFE 6997, 6989), Homofermentative Lactobacillus spp. (BFE 6853, 6823), Lactobacillus spp. Heterofermentative (BFE 6812) and Enterococcus (BFE 6803) were used as starter cultures ...
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Coffee: serving up chemistry in every cup
International Coffee Day is October 1st, not that many of us need a day to celebrate the drink we enjoy all year round. What makes a high quality cup of coffee? There are several factors at hand from the origin of the beans and the climate they grow in, to how the beans are processed, roasted, and packaged, and finally how the roasted beans are ground and brewed. In this blog post, I will discuss ...
By Metrohm AG
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