Isolation and characterization of yeasts from brazilian coffee beans for brewing application
Tatiane de Paula Siqueira
Abstract:The use of new non-Saccharomyces yeasts is a strategy for obtaining beers with new sensory profiles. This makes it possible to attend to the expectations of consumers who are increasingly looking for innovative beverages. In this study, we proposed the isolation of yeasts from coffee fruits, samples that have a wide range of microbial diversity. The study was conducted on samples obtained from the Alto da Mogiana region, a place in Minas Gerais known for its high-quality coffees. Twenty-seven isolates were obt… Show more
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