Teknologi Fermentasi Kopi Dengan Ragi Saccharomyces Cerevisiae PDF
Teknologi Fermentasi Kopi Dengan Ragi Saccharomyces Cerevisiae PDF
KARTU IDENTITAS
BIODATA PENGIRIM
Batista, L. R., Chalfoun, S. M., Silva, C. F., Cirillo, M., Varga, E. A., &Schwan, R. F.
2009. Ochratoxin A In Coffee Beans (Coffea arabica L.) Processed By Dry And
Wet Method. Journal Of Food Control 20, 784-790.
Bucheli, P., Meyer, I., Pittet, A., Vuataz, G., & Viani, R. 1998. Industrial Storage Of
Non-ripe Robusta Under Tropical Conditions and Its Impact On Raw Material
Quality And Ochratoxin A Content. Journal Of Agricultural And Food
Chemistry, 46, 4507–4511.
Duarte, G. S., Pereira, A. A., Farah, A. 2010. Chlorogenic acids and other relevant
compounds in Brazilian coffees processed by semi-dry and wet post-harvesting
methods. Food Chemistry, 118, 851–855
Koutsoumanis, K., Tassou, C., & Nychas, G. J. E. 2010. Biogenic Amines In Food.
Washington DC: ASM Press.
Larsen, T. O., Svendesen, A., & Smedsgaard, J. (2001). Biochemical of ocratoxin A-
producing strains of the genus Penicillium. Applied and Environmental
Microbiology, 67, 3630–3635.
Moraes, M. H. P., & Luchese, R. H. 2004. Ochratoxin A On Non-Ripe Coffee: Influence
of Harvest And Drying Processing Procedures. Journal Of Agriculture And
Food Chemistry, 5, 5824–5828.
Petruzzi, L., Bevilacqua, A., Baiano, A., Beneduce, L., Corbo., M. S., &Sinigaglia, M.
2013. Study Of Saccharomyces cerevisiae W13 As A Functional Starter For The
Removal of Ochratoxin A. Journa Of Food Control, 35, 373-377
Silva, C. F., Batista, L. R., Abreu, L. M., Dias, E. S., Schwan, R. F. 2008. Succession of
bacterial and fungal communities during natural coffee (Coffea arabica)
fermentation. Food Microbiology, 25, 951–957
Strauss, M. L. A., Jolly, N. P., Lambrechts, M. G., & Van Rensburg, P. 2001. Screening
For The Production Of Extracellular Hydrolitic Enzymes By Non-
Saccharomyces Wine Yeast. Journal Of Apllied Microbiology, 91, 182-190.
Taniwaki, M. H., Pitt, J. I., Teixeira, A. A., & Iamanaka, B. T. 2003. The Source of
Ochratoxin A in Brazilian Coffee And Its Formation in Relation to Processing
Methods. International Journal Of Food Microbiology, 82, 173–179.
Tristezza, M., Vetrano, C., Bleve, G., Grieco, F., Tufariello, M., Quarta, A., et al. 2012.
Autochthonous Fermentation Starters For The Industrial Production Of
Negroamaro Wines. Journal Of Industrial Microbiology And Biotechnology, 39,
81-92.
Velmourougane, K., Bhat, R., Gopinandhan, T. N., Panneerselvam, P. 2011.
Management Of Aspergillus Ochraceus And Ochratoxin-A Contamination In
Coffee During On-Farm Processing Through Commercial Yeast Inoculation.
Journal Of Biological Control, 57, 215-221.