1.

Microbial enzymes and starter cultures for coffee fermentation

1.1. Enzymes produces during coffee fermentation
1.2. Starter cultures for coffee fermentation
2. Coffee fermentation’s impacts on flavour and aroma
2.1. The positive impact of fermentation on coffee flavour and aroma
2.2. The negative impact of fermentation on coffee flavour and aroma
3. Green coffee bean fermantation with selected microorgaisms and its future
prospects