Bacterial and fungal communities during the fermentation process of Colombian coffee of the Nariño speciality
The objective of the study was to analyze bacterial and fungal communities during coffee solid-state fermentation. Coffee was of the Colombia variety, cultivated on a farm in Nariño, southwest Colombia.
The objective of the study was to analyze bacterial and fungal communities during coffee solid-state fermentation. Coffee was of the Colombia variety, cultivated on a farm in Nariño, southwest Colombia.
Leibniz Institute DSMZ - German Collection of Microorganisms and Cell Cultures, Germany