The microorganisms used in the isolation and. Identified from a yeast coffee cherries and nuts. These
microorganisms present rate of decline, with 202 isolates and 20 different D. hansenii represents 42.6% of.
Yeast totally separate and are distributed widely in the coffee processing during storage. This species was treated separately once a day, 40 in the packing foam are two common types of Pichia guilliermondii. Which represented 20.6% of
all yeast and the isolation and identification of nearly all samples. Times during the fermentation and drying but not during storage.
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