Fermentation of Light and Dark Bean Coffee Brews with SCOBY and Lactic Acid Bacteria
This study investigated the effects of fermentation with a SCOBY (symbiotic culture of bacteria and yeast) and lactic acid bacteria (LAB) on the physicochemical and sensory properties of coffee brews prepared from light-roasted (LR) and dark-roasted (DR) coffee beans, with and without the addition o...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-03-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/3/158 |
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