Dionísio Pedro Amorim Neto

Functional and Technological Characterization of Microorganisms Isolated from Wet Coffee Fermentation in Brazil: A Multivariate Approach for the Selection of Promising Isolates

Abstract Coffee fermentation is a stage of wet coffee processing carried out by microorganisms. This study aimed to characterize microorganisms isolated from wet coffee fermentation by their enzymatic potential and to evaluate how different stress conditions affect the selection...