An overview of fermentation in the food industry - looking back from a new perspective

Bioresources and Bioprocessing

Table 10 Fermentation of coffee

Fermented coffee	Bacteria involved	Consumers attitude	References
Wet fermented coffee	LAB, Enterobacteriaceae, and Yeast	Consumed for refreshment drink	De Melo Pereira et al. (2015), Lavefve et al. (2019)
Dry fermented coffee	Acetic acid bacteria and Pichia yeasts	Consumed for refreshment drink	Evangelista et al. (2014), Lavefve et al. (2019)