Cocoa and Coffee Fermentations
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Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. It aims to provide a better understanding of the complex microbial ecology in cocoa and coffee fermentations which involve interactions between species of yeasts, bacteria, and filamentous fungi. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization.

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Produktbeschreibung
Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. It aims to provide a better understanding of the complex microbial ecology in cocoa and coffee fermentations which involve interactions between species of yeasts, bacteria, and filamentous fungi. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization.
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Autorenporträt
Rosane F. Schwan is a professor in the Department of Biology at the Federal University of Lavras in Minas Gerais, Brasil, where she is involved in research on the microbiology of fermented foods and beverages. She obtained a master's degree in microbiology from the Universidade Federal de Viçosa in Brasil and her PhD from the University of Bath in the UK. Dr. Schwan has a special interest in cocoa and coffee fermentations and has authored numerous publications on the microbiology and biotechnology of these processes over the past 30 years. Graham H. Fleet is an emeritus professor in the School of Chemical Engineering at the University of New South Wales in Sydney, Australia. He obtained his master's degree in microbiology from the University of Queensland in Australia and his PhD in microbiology and food science & technology from the University of California, Davis. Dr. Fleet has been an active researcher of the microbiology and biotechnology of fermented foods and beverages for more than 35 years.