Coffee fermentation microbiology is a dynamic field that explores the integral role of microbial communities in the transformation of coffee cherries into high-quality beans. Microorganisms ...

Yunnan Agricultural University has set up China's first microbial strain resource dataset focusing specifically on coffee fermentation, according to a report carried on the Science and Technology ...

Escalating costs tied to climate change and tariffs could position substitutes made from broken rice or other ingredients as ...

Microorganisms also have the ability to improve the process through the use of longer fermentation times. Expanding the time can result in better taste. With this, lactic acid bacteria play an ...

Historically, fermentation was used to extend the shelf life of food. Now, it’s being harnessed to produce more nutritious food, in a more environmentally friendly way.

By Honorary Reporter Debolina from India Photos = Wi Seung Chan The annual World Coffee in Good Spirits Championship (WCiGS), which honors innovations in coffee and spirit mixology, was held from June ...

When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process.