In a study of several kinds of fungi showed that fungi can be reduced during fermentation, drying of coffee and in between keeping the volume down as well and the Aspergilus penicillum featured in coffee fermentation process.
The study found that many fungi fungus decreased in between. Fermentation and drying of coffee on the shelf decreases as Aspergilus and penicillum be distinguished in the fermentation of coffee.
In the study of fungi species showed that the fungus was reduced during the Dry fermentation of coffee and during storage decreased the same Aspergilus Penicillum and be outstanding in the process of fermentation of coffee.