Notes from the bench
Experiments, materials and measurements from the VIHI lab.
Lactic Acid Bacteria (LAB) in Coffee: Beyond Yogurt, Building Creamy Body and Malic Acid Conversion
Lactic Acid Bacteria (LAB) in Coffee: Beyond Yogurt, Building Creamy Body and Malic Acid Conversion Introduction The pursuit of qu…
Saccharomyces vs. Pichia: The Yeast Rivalry in Your Coffee Fermentation Tank
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The Microbial Terroir of Coffee: How Native Microbes Shape Processing and Flavor
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Post-Harvest Processing for Low-Acidity Coffee: Methods for a Smoother Cup
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The Impact of Processing on Organic Acids: Citric, Malic, and Acetic Acid Profiles
The Impact of Post-Harvest Processing on Organic Acid Profiles in Coffea arabica : Citric, Malic, and Acetic Acid Dynamics Introdu…
Mapping Microbial Metabolites to Flavor Notes: A Guide to Fermentation Flavors
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Microbial Succession in Extended Anaerobic Fermentation: A Timeline
Introduction: Why Timeline is the Master Control Variable in Anaerobic Fermentation Anaerobic fermentation, a controlled processin…