MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION

MICROBIAL SUCCESSION DURING THE FERMENTATION OF SEMERU ARABICA COFFEE IN WINE COFFEE PRODUCTION

ABSTRACT The current trend in coffee product diversification is wine coffee, which has a wine-like flavor and aroma. Reviews of wine coffee are still limited, especially those related to microbial succession during the fermentation process. The objective of this research was analyzing the microbial...

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Bibliographic Details
Main Authors: Feronika Heppy Sriherfyna, Neysa Nurjananah Khairanny, Mochamad Nurcholis, Jaya Mahar Maligan
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2024-01-01
Series:Jurnal Pangan dan Agroindustri
Subjects:
arabica semeru
bacteria
fermentation
succession
wine coffee
yeast
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/1093

Internet

https://jpa.ub.ac.id/index.php/jpa/article/view/1093

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