PENGARUH FERMENTASI MENGGUNAKAN BAKTERI ASAM LAKTAT YOGHURT TERHADAP CITARASA KOPI ROBUSTA (COFFEA ROBUSTA)
نویسندگان
چکیده
منابع مشابه
Role of pectinolytic yeasts in the degradation of mucilage layer of Coffea robusta cherries.
Pectinolytic yeasts, Saccharomyces marxianus, S. bayanus, S. cerevisiae var. ellipsoideus, and Schizosaccharomyces sp., predominated in the natural fermentation of coffee cherries of Coffea robusta variety grown in Chikmagalur district of Mysore State, India. These yeast species were found on the cherry surfaces, and evidence was adduced to show that the natural fermentation of coffee was the r...
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BACKGROUND Coffea canephora is the commonly cultivated coffee species in the world along with Coffea arabica. Different pests and pathogens affect the production and quality of the coffee. Jasmonic acid (JA) is a plant hormone which plays an important role in plants growth, development, and defense mechanisms, particularly against insect pests. The key enzymes involved in the production of JA a...
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BACKGROUND AND AIMS Dehydrins, or group 2 late embryogenic abundant proteins (LEA), are hydrophilic Gly-rich proteins that are induced in vegetative tissues in response to dehydration, elevated salt, and low temperature, in addition to being expressed during the late stages of seed maturation. With the aim of characterizing and studying genes involved in osmotic stress tolerance in coffee, seve...
متن کاملChromosome interactions in Drosophila robusta.
M O S T of the population genetics work on Drosophila species has been done with polymorphism at a single gene locus or different gene arrangements in one chromosome which behave in inheritance as single genetic units. However, little attention has been given to the problem of interactions between unlinked polymorphic loci. Consider two unlinked autosomal loci A and B and their variant alleles ...
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ژورنال
عنوان ژورنال: Canrea Journal: Food Technology, Nutritions, and Culinary Journal
سال: 2018
ISSN: 2621-9468
DOI: 10.20956/canrea.v1i1.26