gsp gluconobacter sp  (ATCC)

Journal: Foods (Basel, Switzerland)

Article Title: Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria.

doi: 10.3390/foods14071143

Figure Lengend Snippet: Figure 1. Optical density (600 nm) of control media and coffee extract inoculated with selected bacteria measured during growth ability screening (Experiment 1). CM—control medium (tryptic soy broth, glucose and yeast extract medium, de Man, Rogosa and Sharpe medium for B. subtilis, Gluconobacter sp. and LAB, respectively); CE—green coffee extract. BS—B. subtilis ATCC 6633, Gsp— Gluconobacter sp. KKP 3751, LP—L. plantarum ATCC 4080, LB 1—L. brevis DSMZ 20053, LB 2—L. brevis from Biolacta, Poland. For each time period, letters indicate the homogenous groups created after the analysis of variance; lowercase letters signify differences between controls, and uppercase letters between fermented samples.

Article Snippet: BS—B. subtilis ATCC 6633, Gsp— Gluconobacter sp. KKP 3751, LP—L. plantarum ATCC 4080, LB 1—L. brevis DSMZ 20053, LB 2—L. brevis from Biolacta, Poland.

Techniques: Control, Bacteria

Journal: Foods (Basel, Switzerland)

Article Title: Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria.

doi: 10.3390/foods14071143

Figure Lengend Snippet: Figure 2. pH values of Arabica (a) and Robusta (b) fermentative mixtures prepared during Ex- periment 2. Control—non-fermented, coffee beans soaked in water, BS—B. subtilis ATCC 6633, Gsp—Gluconobacter sp. KKP 3751, LP—L. plantarum ATCC 4080. For values obtained after 24 h of fermentation, lowercase letters indicate homogenous groups created after the analysis of variance.

Article Snippet: BS—B. subtilis ATCC 6633, Gsp— Gluconobacter sp. KKP 3751, LP—L. plantarum ATCC 4080, LB 1—L. brevis DSMZ 20053, LB 2—L. brevis from Biolacta, Poland.

Techniques: Control