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Microbiology of Fermented Foods pp 128–147Cite as

Cocoa, coffee and tea

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Abstract

Although from quite different types of plant, these three commodities have several things in common Their popularity is derived from their unique and complex flavours and possibly results from the presence of caffeine and similar compounds that might have a mild stimulatory effect.

Keywords

  • Lactic Acid Bacterium
  • Cocoa Butter
  • Coffee Berry
  • Acetic Acid Bacterium
  • Cocoa Bean

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Authors
  1. M. S. Fowler
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  2. P. Leheup
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  3. J.-L. Cordier
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Editor information

Editors and Affiliations

  1. Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    Brian J. B. Wood

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Fowler, M.S., Leheup, P., Cordier, JL. (1998). Cocoa, coffee and tea. In: Wood, B.J.B. (eds) Microbiology of Fermented Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0309-1_5

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  • DOI: https://doi.org/10.1007/978-1-4613-0309-1_5

  • Publisher Name: Springer, Boston, MA

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