Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil.

@article{Silv2000MicrobialDD,
  title={Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil.},
  author={C F Silv and Rosane Freitas Schwan and E S Sousa Dias and Alan E. Wheals},
  journal={International journal of food microbiology},
  year={2000},
  volume={60 2-3},
  pages={251-60}
}
The magnitude and diversity of the microbial population associated with dry (natural) processing of coffee (Coffea arabica) has been assessed during a 2-year period on 15 different farms in the Sul de Minas region of Brazil. Peptone water-washed samples were taken of maturing cherries on trees (cherries, raisins and dried cherries) and from ground fermentations. The microbial load varied from 3 x 10(4) to 2.2 x 10(9) cfu/cherry with a median value of 1.6 x 10(7) cfu/cherry. The microbial load… CONTINUE READING

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