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Updated: May 9, 2026

Using Capillary Electrophoresis to Quantify Organic Acids from Plant Tissue: A Test Case Examining Coffea arabica Seeds
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Using Capillary Electrophoresis to Quantify Organic Acids from Plant Tissue: A Test Case Examining Coffea arabica Seeds

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对咖啡内生菌酵母进行评估,以有效地去除粘液,持续提高咖啡生产质量

Yukai Suo1, Na Yang1, Hongmin Yang2

  • 1Key Laboratory of Natural Products Synthetic Biology of Ethnic Medicinal Endophytes, State Ethnic Affairs Commission, Yunnan Minzu University, Kunming 650504, China; Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission and Ministry of Education, Yunnan Minzu University, Kunming 650031, China.

Food chemistry
|July 31, 2025
PubMed
概括

Pichia kluyveri YE7有效地去除咖啡桃粘液,即使在寒冷的条件下. 这种酵母发酵在烤过程中对豆类化合物的影响最小,为工业应用保留了感官咖啡质量.

关键词:
粘膜的降解降解 粘膜的降解培克酶的活性活动.皮奇亚·克莱维里里感官稳定性 感官稳定性创业者的文化是初创者.湿发酵 湿发酵是一种

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Methodology to Test Control Agents and Insecticides Against the Coffee Berry Borer Hypothenemus hampei

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Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Microbes in the Production of Fermented Foods

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