BioProject

This study aimed to evaluate modifications in the microbial communities and sensory attributes caused by the Self-Induced Anaerobiosis Fermentation (SIAF) compared to the Conventional processing of Coffea canephora var. More...

This study aimed to evaluate modifications in the microbial communities and sensory attributes caused by the Self-Induced Anaerobiosis Fermentation (SIAF) compared to the Conventional processing of Coffea canephora var. conilon. Microorganisms were identified through high-throughput sequencing of the 16S rRNA V3/V4 region for bacteria and the ITS region for fungi. Sensory attributes of roasted coffee were evaluated by Q-Graders. The relationship between microbial genera and sensory attributes was investigated using principal component analysis. Less...