Coffee has been for decades the most commercialized food product and most widely
consumed beverage in the world, with over 600 billion cups served per year. Before coffee …

Highlights•Recent advances in microbial ecology of coffee and cocoa fermentations.•
Applications of more recent, molecular tools in cocoa and coffee fermentations.•Developed …

In Colombia, coffee growers use a traditional method of fermentation to remove the cherry
pulp surrounding the beans. This process has a great influence on sensory quality and …

Coffee stands as one of the world's most popular beverages, and its quality undergoes the
influence of numerous pre-and post-harvest procedures. These encompass genetic variety …

Hansinaspora uvarum and Pichia kudriavzevii were used as starter cultures to conduct
inoculated wet fermentations of coffee beans, and their growth, metabolic activities and …

Abstract Biocontrol Agents (BCAs) can be an eco-friendly alternative to fungicides to reduce
the contamination with mycotoxigenic fungi on coffee. In the present study, different strains of …

Intensive coffee production is accompanied by several environmental issues, including soil
degradation, biodiversity loss, and pollution due to the wide use of agrochemical inputs and …

Summary Dinev, T., G. Beev, M. Tzanova, S. Denev, D. Dermendzhieva & A. Stoyanova,
2018. Antimicrobial activity of Lactobacillus plantarum against pathogenic and food spoilage …

Winemakers have long used copper as a conventional fungicide treatment on grapevine
and only recently, the use of biocontrol agents depicted a promising alternative. Most of the …

Bacillus strains isolated from the aquatic environment of the Brazilian Amazon region were
tested for their activity against mycotoxigenic fungi. All tested bacteria showed antifungal …