Microbes help make the coffee
Friday, February 1, 2019 - 13:10
in Biology & Nature
When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process. Other species of microbes may play a role in this process as well, but more research is needed to better understand their role. The research is published February 1 in Applied and Environmental Microbiology.