| microbiological diversity associated with the spontaneous wet method of coffee fermentation. | the evaluation of the microbiota present during coffee wet fermentation was done in two distinct regions of minas gerais, brazil: one farm in the south of minas gerais (lavras=l) and another farm in the savannah region (monte carmelo=mc). the yeast population ranged from 2.48 to 4.92 log cfu/g and from 2 to 4.81 log cfu/g, the mesophilic bacteria population ranged from 3.83 to 8.47 log cfu/g and from 5.37 to 7.36 log cfu/g, and the lab population ranged from 2.57 to 5.66 log cfu/g and from 3.40 ... | 2015 | 26119187 |