2024
DOI: 10.1590/1413-7054202448007524
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Controlled fermentation in artisanal bioreactors to produce specialty coffees

Etztli Itzel Morales Reyes,
Martín Alejandro Bolaños González,
Julian Ovidio Cucuñame Balcazar
et al.

Abstract: A model of an artisanal bioreactor was tested for fermentations in specialty coffee production, monitoring parameters such as Brix, temperature, pH, electrical conductivity, and total dissolved solids. The results demonstrated that the bioreactor effectively controlled these parameters, ensuring consistent processes and reproducibility, as well as uniformity in the final product. Both washed coffees, one with lactic acid bacteria (LAB) inoculation and one without, were produced and evaluated using the Cup of E… Show more

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