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Costa GXR, Silva LCF, de Oliveira LM, Santos LD. Microbiota of arabica coffee: insights from soil to fruit. World J Microbiol Biotechnol 2024; 40:308. [PMID: 39172263 DOI: 10.1007/s11274-024-04110-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2024] [Accepted: 08/11/2024] [Indexed: 08/23/2024]
Abstract
Studies have shown that a diverse and metabolically active microbiota exists throughout different stages of coffee processing, from pre- to post-harvest. This microbiota originates from both the cultivation and processing environments. Additionally, microorganisms from the soil can be found on the fruit due to the transfer between them. This study reviews the microbiota present in Arabica coffee fruits and the soils where the plants are grown. It examines how microbial profiles are related to coffee variety, altitude, cultivation region, and processing method, and establishes a connection between the microbiota in soil and fruit. A diverse microbiota was observed in both coffee fruits and soils, with similar microorganisms identified across different growing regions, processing methods, and coffee varieties. However, exclusive detections of some microorganisms were also observed. These differences highlight the influence of terroir on coffee's microbial composition, confirming that environmental conditions, genetic factors, and processing methods shape coffee microbiota. Since microbial development during coffee fermentation can affect the beverage's quality, the data presented in this review offer valuable insights for researchers and producers. Understanding the influence of processing methods, coffee varieties, and cultivation regions on coffee microbiota enables the selection of specific fermentation conditions or starter cultures to enhance terroir characteristics or adjust microbial populations to favor or introduce microorganisms beneficial for coffee quality.
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Affiliation(s)
- Gisele Xavier Ribeiro Costa
- Faculty of Chemical Engineering, Federal University of Uberlândia (UFU), Patos de Minas - Minas Gerais, Uberlândia, Brazil
| | - Lívia Carneiro Fidélis Silva
- Institute of Biotechnology, Federal University of Uberlândia (UFU), Patos de Minas - Minas Gerais, Uberlândia, Brazil
| | - Liliane Maciel de Oliveira
- Department of Food Engineering, Federal University of São João del-Rei - UFSJ, Sete Lagoas - Minas Gerais, 47, MG 424 road, Sete Lagoas, Uberlândia, 35701-970, mailbox 56, MG, Brazil.
| | - Líbia Diniz Santos
- Faculty of Chemical Engineering, Federal University of Uberlândia (UFU), Patos de Minas - Minas Gerais, Uberlândia, Brazil
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Todhanakasem T, Van Tai N, Pornpukdeewattana S, Charoenrat T, Young BM, Wattanachaisaereekul S. The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products. Foods 2024; 13:2332. [PMID: 39123524 PMCID: PMC11312110 DOI: 10.3390/foods13152332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2024] [Revised: 07/22/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health.
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Affiliation(s)
- Tatsaporn Todhanakasem
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (N.V.T.); (S.P.); (S.W.)
| | - Ngo Van Tai
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (N.V.T.); (S.P.); (S.W.)
| | - Soisuda Pornpukdeewattana
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (N.V.T.); (S.P.); (S.W.)
| | - Theppanya Charoenrat
- Department of Biotechnology, Faculty of Science and Technology, Thammasat University (Rangsit Centre), Bangkok 10200, Thailand;
| | - Briana M. Young
- Department of Medical Microbiology and Immunology, School of Medicine, University of California at Davis, One Shields Ave., Davis, CA 95616, USA;
| | - Songsak Wattanachaisaereekul
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (N.V.T.); (S.P.); (S.W.)
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Zhao N, Kokawa M, Suzuki T, Khan AR, Dong W, Nguyen MQ, Kitamura Y. Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39007339 DOI: 10.1002/jsfa.13735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 06/14/2024] [Accepted: 06/22/2024] [Indexed: 07/16/2024]
Abstract
BACKGROUND Yeast and lactic acid bacteria (LAB) play an important part in the post-harvest fermentation of coffee. This study applied lab-scale fermentation to commercial green coffee beans using dry coffee pulp as the substrate, with the aim of modifying coffee-bean flavor. In addition to spontaneous fermentation, yeast and LAB isolated from coffee beans and dried coffee pulp were added during fermentation. RESULTS Co-inoculation of yeast and LAB showed a significant effect on the chlorogenic acid content after between 24 and 72 h of fermentation. Acetic, citric, malic, lactic, and quinic acids were shown to be affected significantly (P < 0.05) by fermentation and inoculation. Gas chromatography detected that esters, alcohols, aldehydes, furans, and pyrazines were the primary compounds in the coffee beans. Certain volatile groups were present in greater concentrations and broader varieties within the inoculated beans. The highest cupping scores were given to beans that had been co-inoculated with yeast and LAB. CONCLUSION Overall, the use of yeasts and LAB starters showed potential to create coffee beverages with desirable characteristics by standardized fermentation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Na Zhao
- Graduate School of Science and Technology, University of Tsukuba, Ibaraki, Japan
| | - Mito Kokawa
- Institute of Life and Environmental Sciences, University of Tsukuba, Ibaraki, Japan
| | - Taroh Suzuki
- Graduate School of Science and Technology, University of Tsukuba, Ibaraki, Japan
- SAZA COFFEE HOLDINGS LTD, Hitachinaka, Japan
| | | | - Weixue Dong
- Graduate School of Science and Technology, University of Tsukuba, Ibaraki, Japan
| | - Minh-Quan Nguyen
- Graduate School of Science and Technology, University of Tsukuba, Ibaraki, Japan
| | - Yutaka Kitamura
- Institute of Life and Environmental Sciences, University of Tsukuba, Ibaraki, Japan
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Helena Sances Rabelo M, Meira Borém F, Paula de Carvalho Alves A, Soares Pieroni R, Mendes Santos C, Nakajima M, Sugino R. Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics. Food Chem 2024; 444:138608. [PMID: 38325081 DOI: 10.1016/j.foodchem.2024.138608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 01/25/2024] [Accepted: 01/26/2024] [Indexed: 02/09/2024]
Abstract
Mixed starter cultures of lactic acid bacteria and yeasts used in the production of fermented foods, including coffee, can improve the sensory quality and food safety. The objective of this study was to evaluate the effects of fermentation of coffee with inoculation of Lactiplantibacillus plantarum followed by Saccharomyces cerevisiae and the effects of fermentation time on the aroma and flavor of the coffee beverage and on the volatile composition of the roasted coffee beans. The coffee was fermented for 48 h or 96 h after inoculation of Lactiplantibacillus plantarum followed by inoculation of Saccharomyces cerevisiae or the respective controls. The aroma and flavor of the coffee beverage fermented with sequential inoculation showed complexity, with a predominance of fruity and fermented sensory notes. Forty-seven volatile compounds were identified. In addition, the sequentially inoculated coffees had greater formation of volatiles and led to greater perception of fruity and fermented flavor and aroma.
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Affiliation(s)
| | - Flávio Meira Borém
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, POB 3037, 37.200-000, Lavras, MG, Brazil
| | - Ana Paula de Carvalho Alves
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, POB 3037, 37.200-000, Lavras, MG, Brazil
| | | | - Claudia Mendes Santos
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, POB 3037, 37.200-000, Lavras, MG, Brazil
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Meeampun Y, Panyachanakul T, Samosorn S, Dolsophon K, Jiamjariyatam R, Lorliam W, Arnthong J, Suwannarangsee S, Tantayotai P, Krajangsang S. Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation. Sci Rep 2024; 14:6069. [PMID: 38480775 PMCID: PMC10937909 DOI: 10.1038/s41598-024-56298-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 03/05/2024] [Indexed: 03/17/2024] Open
Abstract
Arabica coffee is the most popular and best-selling type of coffee. During coffee fermentation, microorganisms are essential for the production of metabolites and volatile compounds that affect coffee flavor quality. This work aimed to study the mutation, selection, and characterization of the Wickerhamomyces anomalus strain YWP1-3 as a starter culture to enhance the flavor quality of Arabica coffee. The results revealed that six mutants could produce relatively high levels of the pectinase enzyme on pectin agar media and exhibited high activity levels, ranging from 332.35 to 415.88 U/ml in mucilage broth. Strains UV22-2, UV22-3, UV41-1 and UV32-1 displayed higher levels of amylase activity than did the wild type. The UV22-2 and UV22-3 mutants exhibited the highest pectin degradation indices of 49.22% and 45.97%, respectively, and displayed significantly enhanced growth rates in nitrogen yeast base media supplemented with various sugars; thus, these mutants were evaluated for their ability to serve as a starter for fermentation of Arabica coffee. The cupping scores of coffees derived from UV22-2 and UV22-3 were 83.5 ± 1.5 and 82.0 ± 2.14, respectively. The volatile compounds in the roasted coffee fermented by UV22-2 were analyzed by GC‒MS, which revealed higher levels of furfuryl alcohol and furfuryl acetate than did the other samples. These findings suggested that UV22-2 could be an influential starter culture for Arabica coffee fermentation.
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Affiliation(s)
- Yaowapa Meeampun
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand
| | - Titiporn Panyachanakul
- Department of Science and Bioinnovation, Faculty of Liberal Arts and Science, Kasetsart University Kamphaeng Saen Campus, Nakhon Pathom, 73140, Thailand
| | - Siritron Samosorn
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand
| | - Kulvadee Dolsophon
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand
| | - Rossaporn Jiamjariyatam
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand
| | - Wanlapa Lorliam
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand
| | - Jantima Arnthong
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), 113 Thailand Science Park, Klong Luang, 12120, Pathumthani, Thailand
| | - Surisa Suwannarangsee
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), 113 Thailand Science Park, Klong Luang, 12120, Pathumthani, Thailand
| | - Prapakorn Tantayotai
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand
| | - Sukhumaporn Krajangsang
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Wattana, 10110, Bangkok, Thailand.
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Dos Santos Gomes W, Pereira LL, Rodrigues da Luz JM, Soares da Silva MDC, Reis Veloso TG, Partelli FL. Exploring the microbiome of coffee plants: Implications for coffee quality and production. Food Res Int 2024; 179:113972. [PMID: 38342526 DOI: 10.1016/j.foodres.2024.113972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 12/18/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
Coffee stands as one of the world's most popular beverages, and its quality undergoes the influence of numerous pre- and post-harvest procedures. These encompass genetic variety, cultivation environment, management practices, harvesting methods, and post-harvest processing. Notably, microbial communities active during fermentation hold substantial sway over the ultimate quality and sensory characteristics of the final product. The interaction between plants and microorganisms assumes critical significance, with specific microbes assuming pivotal roles in coffee plant growth, fruit development, and, subsequently, the fruit's quality. Microbial activities can synthesize or degrade compounds that influence the sensory profile of the beverage. However, studies on the metabolic products generated by various coffee-related microorganisms and their chemical functionality, especially in building sensory profiles, remain scarce. The primary aim of this study was to conduct a literature review, based on a narrative methodology, on the current understanding of the plant-microorganism interaction in coffee production. Additionally, it aimed to explore the impacts of microorganisms on plant growth, fruit production, and the fermentation processes, directly influencing the ultimate quality of the coffee beverage. Articles were sourced from ScienceDirect, Scopus, Web of Science, and Google Scholar using specific search terms such as "coffee microorganisms", "microorganisms-coffee interactions", "coffee fermentation", "coffee quality", and 'coffee post-harvest processing". The articles used were published in English between 2000 and 2023. Selection criteria involved thoroughly examining articles to ensure their inclusion was based on results about the contribution of microorganisms to both the production and quality of the coffee beverage. The exploration of microorganisms associated with the coffee plant and its fruit presents opportunities for bioprospecting, potentially leading to targeted fermentations via starter cultures, consequently generating new profiles. This study synthesizes existing data on the current understanding of the coffee-associated microbiome, its functionalities within ecosystems, the metabolic products generated by microorganisms, and their impacts on fermentation processes and grain and beverage quality. It highlights the importance of plant-microorganism interactions in the coffee production chain.
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Affiliation(s)
- Willian Dos Santos Gomes
- Genetic Improvement Program, Federal University of Espírito Santo, S/N Guararema, Alegre 29375-000, Brazil
| | - Lucas Louzada Pereira
- Coffee Design Group, Venda Nova Do Imigrante, Federal Institute of Espírito Santo (IFES), Rua Elizabeth Minete Perim, S/N, Bairro São Rafael, Espírito Santo-ES 29375-000, Brazil.
| | - José Maria Rodrigues da Luz
- Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil
| | - Marliane de Cássia Soares da Silva
- Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil
| | - Tomás Gomes Reis Veloso
- Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil
| | - Fábio Luiz Partelli
- Genetic Improvement Program, Federal University of Espírito Santo, S/N Guararema, Alegre 29375-000, Brazil
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Coelho EG, Bertarini PLL, Gomes MS, Amaral LR, Zotarelli MF, Santos LD, Santana RC. Physicochemical and Sensory Properties of Arabica Coffee Beans of Arara cv. Dried Using Different Methods. Foods 2024; 13:642. [PMID: 38472758 DOI: 10.3390/foods13050642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/12/2023] [Accepted: 12/20/2023] [Indexed: 03/14/2024] Open
Abstract
The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to characterize the final quality of the Arara cultivar Arabica coffee processed using the wet method and subjected to six drying methods: three conducted at the agro-industrial establishment (fixed-bed dryer, rotary drum dryer, and combined drying) and three laboratory-scale methods (convective oven, cast-tape drying, and suspended terrace). Drying was carried out to reduce the coffee's moisture content from an initial value of 46.2% on a wet basis (w.b.) to a final average value of 11.35% (w.b.). The fruits of in natura demucilaged coffee and the processed dry coffee beans were characterized for moisture, ash content, nitrogen compounds, lipids, total titratable acidity, organic acids, sugars, and the instrumental color of the beans. The sensory profile of the Arabica coffee was evaluated by five coffee specialists using the methodology proposed by the Specialty Coffee Association (SCA), and all the coffees were classified as a specialty.
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Affiliation(s)
- Emerson G Coelho
- Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
| | - Pedro L L Bertarini
- Faculty of Electrical Engineering, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
| | - Matheus S Gomes
- Institute of Biotechnology, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
| | - Laurence R Amaral
- Faculty of Computation, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
| | - Marta F Zotarelli
- Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
| | - Líbia D Santos
- Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
| | - Ricardo C Santana
- Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas 38700-002, Minas Gerais, Brazil
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Rocha RAR, da Cruz MAD, Silva LCF, Costa GXR, Amaral LR, Bertarini PLL, Gomes MS, Santos LD. Evaluation of Arabica Coffee Fermentation Using Machine Learning. Foods 2024; 13:454. [PMID: 38338590 PMCID: PMC10855612 DOI: 10.3390/foods13030454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/15/2023] [Accepted: 12/19/2023] [Indexed: 02/12/2024] Open
Abstract
This study explores the variances in the organic, chemical, and sensory attributes of fermented coffee beans, specifically examining how post-harvest processes influence cup quality. Coffee fruits from the Catuaí IAC-144 variety were processed using both natural coffee (NC) and pulped coffee (PC) methods. The fruits were then subjected to self-induced anaerobic fermentation (SIAF) using one of the following fermentation methods: solid-state fermentation (SSF) or submerged fermentation (SMF). Within these methods, either spontaneous fermentation (SPF) or starter culture fermentation (SCF) was applied. Each method was conducted over periods of 24, 48, and 72 h. For this purpose, two-hundred-liter bioreactors were used, along with two control treatments. Numerous parameters were monitored throughout the fermentation process. A comprehensive chemical profiling and sensory analysis, adhering to the guidelines of the Specialty Coffee Association, were conducted to evaluate the influence of these fermentation processes on the flavor, aroma, and body characteristics of the coffee beverage across multiple dimensions. Data analysis and predictive modeling were performed using machine learning techniques. This study found that NC exhibited a higher production of acids (citric, malic, succinic, and lactic) compared to PC, resulting in distinct chemical and sensory profiles. The decision tree showed that fructose and malic and succinic acids were identified as the main factors enhancing sensory notes during cupping. SMF promoted higher concentrations of lactic acid, while SSF led to increased ethanol content. Consequently, the SIAF process enhances the sensory quality of coffee, adding value to the product by generating diverse sensory profiles.
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Affiliation(s)
- Renata A. R. Rocha
- Biotechnology Institute, University Federal of Uberlândia, Patos de Minas 38700-002, MG, Brazil; (R.A.R.R.); (M.A.D.d.C.); (L.C.F.S.)
| | - Marcelo A. D. da Cruz
- Biotechnology Institute, University Federal of Uberlândia, Patos de Minas 38700-002, MG, Brazil; (R.A.R.R.); (M.A.D.d.C.); (L.C.F.S.)
| | - Lívia C. F. Silva
- Biotechnology Institute, University Federal of Uberlândia, Patos de Minas 38700-002, MG, Brazil; (R.A.R.R.); (M.A.D.d.C.); (L.C.F.S.)
| | - Gisele X. R. Costa
- Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas 38702-178, MG, Brazil;
| | - Laurence R. Amaral
- Laboratory of Bioinformatics and Molecular Analysis (LBAM), Federal University of Uberlândia, Patos de Minas 38702-178, MG, Brazil; (L.R.A.); (M.S.G.)
| | - Pedro L. L. Bertarini
- Faculty of Electrical Engineering, Federal University of Uberlândia, Patos de Minas 38702-178, MG, Brazil;
| | - Matheus S. Gomes
- Laboratory of Bioinformatics and Molecular Analysis (LBAM), Federal University of Uberlândia, Patos de Minas 38702-178, MG, Brazil; (L.R.A.); (M.S.G.)
| | - Líbia D. Santos
- Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas 38702-178, MG, Brazil;
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Vaz CJT, de Menezes LS, de Santana RC, Sentanin MA, Zotarelli MF, Guidini CZ. Effect of fermentation on the physicochemical characteristics and sensory quality of Arabica coffee. 3 Biotech 2023; 13:403. [PMID: 37982081 PMCID: PMC10654292 DOI: 10.1007/s13205-023-03768-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Accepted: 09/06/2023] [Indexed: 11/21/2023] Open
Abstract
This work aims to assess the physicochemical characteristics and final sensory quality of Yellow Catuai IAC 62 Arabica coffee fermented with Saccharomyces cerevisiae. For such a purpose, a Composite Central Rotational Design (CCRD) was performed to investigate how fermentation time,temperature and pH conditions, moisture content and concentration of sugars and organic acids affect its sensory quality on two different roast levels in accordance with Specialty Coffee Association (SCA) protocols. It was found that fructose concentration decreased from 12 g/L to around 5 g/L during fermentation, regardless of temperature condition. Furthermore, longer fermentation times and higher temperatures have lowered sucrose and glucose concentrations from 4 to 2 g/L and 7 g/L to zero, respectively. Glycerol concentration was higher as time and temperature increased, and optimal conditions ranged at temperatures between 24 °C and 32 °C from 35 to 45 h of fermentation time. pH decreased as fermentation time elapsed, but there was a more significant reduction due to higher temperatures, starting at around pH 5 and, lower than 4 under extreme conditions. Contents of organic acids such as acetic, propionic, succinic, and lactic acids, were measured at the final stage of each fermentation process under studied conditions. It was observed that coffee samples achieved final scores ranging from 81 to 85 (SCA score), even in longer times and extreme temperature conditions, thus all samples have been classified as specialty coffees. This work described the initial step towards parameterizing fermentation processes, given that the response variables of temperature and fermentation time, were optimal and enhanced the sensory quality of coffee as beverage. Saccharomyces cerevisiae, a commercial product which has already been made available for producers, can ensure an increase in the sensory quality of coffee.
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Affiliation(s)
- Carlos Johnantan Tolentino Vaz
- Multidisciplinary Research, Science and Technology Network (RMPCT), Federal University of Uberlândia, School of Chemical Engineering, Patos de Minas, MG 38700-126 Brazil
| | - Larissa Soares de Menezes
- Multidisciplinary Research, Science and Technology Network (RMPCT), Federal University of Uberlândia, School of Chemical Engineering, Patos de Minas, MG 38700-126 Brazil
| | - Ricardo Corrêa de Santana
- Multidisciplinary Research, Science and Technology Network (RMPCT), Federal University of Uberlândia, School of Chemical Engineering, Patos de Minas, MG 38700-126 Brazil
| | - Michelle Andriati Sentanin
- Multidisciplinary Research, Science and Technology Network (RMPCT), Federal University of Uberlândia, School of Chemical Engineering, Patos de Minas, MG 38700-126 Brazil
| | - Marta Fernanda Zotarelli
- Multidisciplinary Research, Science and Technology Network (RMPCT), Federal University of Uberlândia, School of Chemical Engineering, Patos de Minas, MG 38700-126 Brazil
| | - Carla Zanella Guidini
- Multidisciplinary Research, Science and Technology Network (RMPCT), Federal University of Uberlândia, School of Chemical Engineering, Patos de Minas, MG 38700-126 Brazil
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Siddiqui SA, Erol Z, Rugji J, Taşçı F, Kahraman HA, Toppi V, Musa L, Di Giacinto G, Bahmid NA, Mehdizadeh M, Castro-Muñoz R. An overview of fermentation in the food industry - looking back from a new perspective. BIORESOUR BIOPROCESS 2023; 10:85. [PMID: 38647968 PMCID: PMC10991178 DOI: 10.1186/s40643-023-00702-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Accepted: 10/25/2023] [Indexed: 04/25/2024] Open
Abstract
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today's world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany.
- German Institute of Food Technologies (DIL E.V.), Prof.-Von-Klitzing Str. 7, 49610, Quakenbrück, Germany.
| | - Zeki Erol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Jerina Rugji
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Fulya Taşçı
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Hatice Ahu Kahraman
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Valeria Toppi
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Laura Musa
- Department of Veterinary Medicine and Animal Sciences, University of Milan, 26900, Lodi, Italy
| | - Giacomo Di Giacinto
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
| | - Mohammad Mehdizadeh
- Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Ilam, Iran
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Av. Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, 50110, Toluca de Lerdo, Mexico.
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, G. Narutowicza St. 11/12, 80-233, Gdansk, Poland.
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11
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Ngamnok T, Nimlamool W, Amador-Noguez D, Palaga T, Meerak J. Efficiency of Lactiplantibacillus plantarum JT-PN39 and Paenibacillus motobuensis JT-A29 for Fermented Coffee Applications and Fermented Coffee Characteristics. Foods 2023; 12:2894. [PMID: 37569163 PMCID: PMC10418488 DOI: 10.3390/foods12152894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/20/2023] [Accepted: 06/26/2023] [Indexed: 08/13/2023] Open
Abstract
To develop a process for low-cost and ecologically friendly coffee fermentation, civet gut bacteria were isolated and screened to be used for fermentation. Among 223 isolates from civet feces, two bacteria exhibited strong protease, amylase, lipase, pectinase, and cellulase activities. By analyzing 16S rDNA phylogeny, those bacteria were identified to be Lactiplantibacillus plantarum JT-PN39 (LP) and Paenibacillus motobuensis JT-A29 (PM), where their potency (pure or mixed bacterial culture) for fermenting 5 L of arabica parchment coffee in 48-72 h was further determined. To characterize the role of bacteria in coffee fermentation, growth and pH were also determined. For mixed starter culture conditions, the growth of PM was not detected after 36 h of fermentation due to the low acid conditions generated by LP. Coffee quality was evaluated using a cupping test, and LP-fermented coffee expressed a higher cupping score, with a main fruity and sour flavor, and a dominant caramel-honey-like aroma. Antioxidant and anti-foodborne pathogenic bacteria activity, including total phenolic compounds of PM and LP fermented coffee extracts, was significantly higher than those of ordinary coffee. In addition, LP-fermented coffee expressed the highest antibacterial and antioxidant activities among the fermented coffee. The toxicity test was examined in the murine macrophage RAW 264.7 cell, and all fermented coffee revealed 80-90% cell variability, which means that the fermentation process does not generate any toxicity. In addition, qualifications of non-volatile and volatile compounds in fermented coffee were examined by LC-MS and GC-MS to discriminate the bacterial role during the process by PCA plot. The flavors of fermented coffee, including volatile and non-volatile compounds, were totally different between the non-fermented and fermented conditions. Moreover, the PCA plot showed slightly different flavors among fermentations with different starter cultures. For both the cupping test and biological activities, this study suggests that LP has potential for health benefits in coffee fermentation.
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Affiliation(s)
- Teerawat Ngamnok
- Master’s Degree Program in Applied Microbiology, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- The Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Wutigri Nimlamool
- Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Daniel Amador-Noguez
- Department of Bacteriology, University of Wisconsin—Madison, Madison, WI 53706, USA;
| | - Tanapat Palaga
- Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Jomkhwan Meerak
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
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12
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Zhao N, Kokawa M, Amini RK, Dong W, Kitamura Y. Isolation of Yeast and LAB from Dry Coffee Pulp and Monitoring of Organic Acids in Inoculated Green Beans. Foods 2023; 12:2622. [PMID: 37444360 DOI: 10.3390/foods12132622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/01/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
Yeast and lactic acid bacteria (LAB) are known to play an important role in the fermentation process of coffee post-harvest. This study aimed to isolate and screen yeast and LAB to be applied in lab-scale refermentation of commercial green coffee beans and coffee pulp with the aim of modifying the composition of organic acids (OAs) in coffee beans. Yeast and LAB strains were isolated from green coffee beans and dry coffee pulp and identified, and their effect on OA concentration in the coffee beans was quantified. In addition, the effects of different fermentation conditions (additional carbon source, different inoculum dose, and different types of coffee pulp) were evaluated based on OA quantification. Nine yeast isolates of Rhodotorula mucilaginosa and Wickerhamomyces anomalus were identified, and 11 LAB isolates of the species Enterococcus mundtii were identified. Of the 7 OAs quantified, quinic acid was the most abundant. The inoculation of isolated yeasts and LAB led to higher concentrations of OAs, showing the potential to realize modification of the OA composition of green coffee beans by re-fermentation with coffee-originated isolates.
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Affiliation(s)
- Na Zhao
- Graduate School of Science and Technology, University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8572, Ibaraki, Japan
| | - Mito Kokawa
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennnodai, Tsukuba 305-8572, Ibaraki, Japan
| | - Rasool Khan Amini
- Saza Coffee Holdings Ltd., 8-18 Kyoeicho, Hitachinaka 312-0043, Ibaraki, Japan
| | - Weixue Dong
- Graduate School of Science and Technology, University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8572, Ibaraki, Japan
| | - Yutaka Kitamura
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennnodai, Tsukuba 305-8572, Ibaraki, Japan
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13
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Janne Carvalho Ferreira L, de Souza Gomes M, Maciel de Oliveira L, Diniz Santos L. Coffee fermentation process: A review. Food Res Int 2023; 169:112793. [PMID: 37254380 DOI: 10.1016/j.foodres.2023.112793] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 03/26/2023] [Accepted: 04/02/2023] [Indexed: 06/01/2023]
Abstract
In recent years, the importance of controlling coffee fermentation in the final quality of the beverage has been recognized. The literature review was conducted in the Science Direct and Springer databases, considering studies published in the last ten years, 74 references were selected. Several studies have been developed to evaluate and propose fermentation conditions that result in sensory improvements in coffee. So, this review aims to describe detailed the different protocols for conducting the coffee fermentation step and how they could influence the sensory quality of coffee based on the Specialty Coffee Association protocol. We propose a new way to identify coffee post-harvest processing not based on the already known wet, dry and semi-dry processing. The new identification is focused on considering fermentation as a step influenced by the coffee fruit treatment, availability of oxygen, water addition, and starter culture utilization. The findings of this survey showed that each type of coffee fermentation protocol can influence the microbiota development and consequently the coffee beverage. There is a migration from the use of processes in open environments to closed environments with controlled anaerobic conditions. However, it is not possible yet to define a single process capable of increasing coffee quality or developing a specific sensory pattern in any environmental condition. The use of starter cultures plays an important role in the sensory differentiation of coffee and can be influenced by the fermentation protocol applied. The application of fermentation protocols well defined is essential in order to have a good product also in terms of food safety. More research is needed to develop and implement environmental control conditions, such as temperature and aeration, to guarantee the reproducibility of the results.
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Affiliation(s)
| | - Matheus de Souza Gomes
- Laboratory of Bioinformatics and Molecular Analysis (LBAM), Federal University of Uberlândia, Patos de Minas, Minas Gerais, Brazil.
| | - Liliane Maciel de Oliveira
- Department of Food Engineering, Federal University of São João del-Rei, Sete Lagoas, Minas Gerais, Brazil.
| | - Líbia Diniz Santos
- Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas, Minas Gerais, Brazil.
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14
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Wang Y, Wang X, Hu G, Zhang Z, Al-Romaima A, Bai X, Li J, Zhou L, Li Z, Qiu M. Comparative studies of fermented coffee fruits post-treatments on chemical and sensory properties of roasted beans in Yunnan, China. Food Chem 2023; 423:136332. [PMID: 37182497 DOI: 10.1016/j.foodchem.2023.136332] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 04/24/2023] [Accepted: 05/05/2023] [Indexed: 05/16/2023]
Abstract
In this study, medium roasted coffee with four different fermented coffee fruits post-treatments (dry, wet, semi-dry and hot air dry) was used as the material. Chemical profile and sensorial analysis were used to comprehensively analyze the effects of post-treatments on coffee flavor characteristics from multiple dimensions. A total of 31 water-soluble chemical components and 39 volatile compounds were identified in roasted coffee, and distinct post-treatments based on chemical orientation make coffee highly differentiated. In addition, the principal component analysis (PCA) of the chemical composition integrated data set showed that the first two principal components could explain 54.9% of the sample variability. All four post-treatments can be classified as "specialty coffees" according to the Specialty Coffee Association (SCA) protocol, with various organoleptic characteristics and flavor attributes. As a result, the fermented coffee fruits post-treatment method further determines the quality characteristics of coffee, thus meeting the needs of different niche markets.
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Affiliation(s)
- Yanbing Wang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China; Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China; College of Agriculture, Guangxi University, Nanning 530004, Guangxi, PR China
| | - Xiaoyuan Wang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China; Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China; College of Agriculture, Guangxi University, Nanning 530004, Guangxi, PR China.
| | - Guilin Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China
| | - Zhirun Zhang
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China
| | - Abdulbaset Al-Romaima
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China
| | - Xuehui Bai
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China
| | - Jinhong Li
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China
| | - Lin Zhou
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China
| | - Zhongrong Li
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China
| | - Minghua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China.
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15
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Zhang S, Page-Zoerkler N, Genevaz A, Roubaty C, Pollien P, Bordeaux M, Mestdagh F, Moccand C. Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4665-4674. [PMID: 36916533 PMCID: PMC10037330 DOI: 10.1021/acs.jafc.2c08263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 02/28/2023] [Accepted: 03/01/2023] [Indexed: 06/18/2023]
Abstract
Postharvest processing of coffee has been shown to impact cup quality. Yeasts are known to modulate the sensory traits of the final cup of coffee after controlled fermentation at the farm. Here, we enumerated native coffee yeasts in a Nicaraguan farm during dry and semidry postharvest processing of Arabica and Robusta beans. Subsequently, 90 endogenous yeast strains were selected from the collected endogenous isolates, identified, and subjected to high-throughput fermentation and biovolatile generation in a model system mimicking postharvesting conditions. Untargeted volatile analysis by SPME-GC-MS enabled the identification of key aroma compounds generated by the yeast pool and demonstrated differences among strains. Several genera, including Pichia, Candida, and Hanseniaspora, showed both strain- and species-level variability in volatile generation and profiles. This fermentation platform and biovolatile database could represent a versatile opportunity to accelerate the development of yeast starter cultures for generating specific and desired sensory attributes in the final cup of coffee.
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Affiliation(s)
| | | | - Aliénor Genevaz
- Nestlé
Research, Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland
| | - Claudia Roubaty
- Nestlé
Research, Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland
| | - Philippe Pollien
- Nestlé
Research, Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland
| | | | - Frederic Mestdagh
- Nestlé
Nespresso S.A., Route
de Lausanne 2, 1680 Romont, Switzerland
| | - Cyril Moccand
- Nestlé
Research, Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland
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16
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Cruz-O’Byrne R, Gamez-Guzman A, Piraneque-Gambasica N, Aguirre-Forero S. Genomic sequencing in Colombian coffee fermentation reveals new records of yeast species. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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17
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Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies. Foods 2022; 12:foods12010037. [PMID: 36613253 PMCID: PMC9818356 DOI: 10.3390/foods12010037] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/13/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
In this study, an investigation of the microbial community structure and chemical changes in different layers of a static coffee beans fermentation tank (named self-induced anaerobic fermentation-SIAF) was conducted at different times (24, 48, and 72 h). The microbial taxonomic composition comprised a high prevalence of Enterobacteriaceae and Nectriaceae and low prevalence of lactic acid bacteria and yeast, which greatly differs from the traditional process performed in open tanks. No major variation in bacterial and fungal diversity was observed between the bottom, middle, and top layers of the fermentation tank. On the other hand, the metabolism of these microorganisms varied significantly, showing a higher consumption of pulp sugar and production of metabolites in the bottom and middle layers compared to the top part of the fermentation tank. Extended processes (48 and 72 h) allowed a higher production of key-metabolites during fermentation (e.g., 3-octanol, ethyl acetate, and amyl acetate), accumulation in roasted coffee beans (acetic acid, pyrazine, methyl, 2-propanone, 1-hydroxy), and diversification of sensory profiles of coffee beverages compared to 24 h of fermentation process. In summary, this study demonstrated that SIAF harbored radically different dominant microbial groups compared to traditional coffee processing, and diversification of fermentation time could be an important tool to provide coffee beverages with novel and desirable flavor profiles.
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18
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Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The sensory quality of coffee begins in the plant tree, where the characteristics of the fruits define the composition of the chemical precursors, which can be preserved or transformed in stages such as mucilage fermentation, and are the basis for the beverage attributes. This study evaluated three degrees of maturity and their comportment in fermentation under two temperatures and two-time extensions, establishing their sensory and chemical characteristics through analytical techniques such as liquid and gas chromatography. The effect of the prolongation time was evidenced for oxalic, quinic, citric acids, glucose, and fructose in two of the three degrees of maturity evaluated. The interaction of the process conditions increased the content of fructose and glucose in one of the states, being more evident at 20 °C. The treatments associated with the most advanced stage of maturity and with higher temperature decreased the scores of five sensory attributes and the fructose content increased by 48.50% and the glucose content increased by 47.31%. Advanced stages of maturity preserve quality standards, but their performance can be differential in postharvest processes, especially in those that are beyond the standards, such as those involving prolongations in different processes such as fermentation.
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19
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Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features. Foods 2022; 11:foods11193055. [PMID: 36230131 PMCID: PMC9562875 DOI: 10.3390/foods11193055] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/05/2022] [Accepted: 09/28/2022] [Indexed: 11/16/2022] Open
Abstract
The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that of the red beet (Beta vulgaris L. var. conditiva) is scarcely described in the scientific literature. In this work, we compared different types of fermentation methods of beetroot and evaluated the processes' micro-biological, physico-chemical, structural, and volatilome features. A multi-variate analysis was used to match the production of specific VOCs to each starter and to define the correlations between the process variables and volatilome. Overall, the results showed a successful lactic acid fermentation. The analysis of the volatilome clearly discriminated the metabolic profiles of the different fermentations. Among them, the sample fermented with the mixture was the one with the most complex and diversified volatilome. Furthermore, samples did not appear softened after fermentation. Although this work had its weaknesses, such as the limited number of samples and variety, it may pave the way for the standardization of artisanal fermentation procedures of red beetroot in order to improve the quality and safety of the derived food products.
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20
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Gonçalves Bravim D, Mota de Oliveira T, Kaic Alves do Rosário D, Nara Batista N, Freitas Schwan R, Moreira Coelho J, Campos Bernardes P. Inoculation of yeast and bacterium in wet-processed coffea canephora. Food Chem 2022; 400:134107. [DOI: 10.1016/j.foodchem.2022.134107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 08/24/2022] [Accepted: 08/31/2022] [Indexed: 11/26/2022]
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21
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Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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22
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S R S, H P S, Prakash I, Khan M, H N PK, Om H, Basavaraj K, Murthy PS. Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii. Food Microbiol 2022; 105:104012. [DOI: 10.1016/j.fm.2022.104012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 02/28/2022] [Accepted: 03/01/2022] [Indexed: 11/04/2022]
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23
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Krajangsang S, Seephin P, Tantayotai P, Mahingsapun R, Meeampun Y, Panyachanakul T, Samosorn S, Dolsophon K, Jiamjariyatam R, Lorliam W, Srisuk N. New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor. 3 Biotech 2022; 12:143. [PMID: 35685951 DOI: 10.1007/s13205-022-03203-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Accepted: 05/10/2022] [Indexed: 11/28/2022] Open
Abstract
The purpose of this research was to isolate microorganisms from coffee fermentation processes and screen them for their potential to improve the flavor of Arabica coffee using a new approach that included pectin degradation ability and growth in mucilage broth. All of the studied microorganisms were isolated from 38 different samples of fresh coffee cherries, coffee mucilage and coffee pulp. A total of 262 microbial isolates were obtained and subjected to screening using pectinase screening agar medium for pectinolytic organisms. The results of the pectinase production test showed that 18 yeast isolates were found to produce pectinase that could degrade the pectin present in solid media. The sugar assimilation profiles and growth of selected strains in mucilage broth were studied. Therefore, 18 isolates from the selected yeasts were subjected to molecular identification by the use of 18S rRNA gene sequencing. The diversity of the yeast isolates was studied, and they were identified as Wickerhamomyces anomalus, Naganishia liquefaciens, Pichia kudriavzevii, Kazachstania naganishii and Kazachstania sp. Moreover, isolates SWU3YWP1-3, SWU3YSK9 and INFCY1-4 were used as a seed culture for Arabica coffee fermentation. The cupping sensory scores of the control (without yeast inoculation) and those inoculated with three isolated yeast strains that were determined by Q-Arabica Graders were 73.75, 84.75, 80.25 and 75.00, respectively. Unique flavors and aromas were detected. This is the first report of screening microorganisms from the Arabica coffee fermentation process by the combination of various properties with success in improving the quality of coffee beverage.
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Affiliation(s)
- Sukhumaporn Krajangsang
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, 10110 Thailand
| | - Phannakan Seephin
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, 10110 Thailand
| | - Prapakorn Tantayotai
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, 10110 Thailand
| | - Rattiyakorn Mahingsapun
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, 10110 Thailand
| | - Yaowapa Meeampun
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, 10110 Thailand
| | - Titiporn Panyachanakul
- Division of Microbiology, Department of Science, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom, 73140 Thailand
| | - Siritron Samosorn
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, Bangkok, 10110 Thailand
| | - Kulvadee Dolsophon
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, Bangkok, 10110 Thailand
| | - Rossaporn Jiamjariyatam
- Department of Chemistry, Faculty of Science, Srinakharinwirot University, Bangkok, 10110 Thailand
| | - Wanlapa Lorliam
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, 10110 Thailand
| | - Nantana Srisuk
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok, 10900 Thailand
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24
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Sato A, Putri SP, Astuti DI, Fukusaki E. Metabolome analysis to investigate the effect of controlled fermentation on taste-related metabolites in terasi. Metabolomics 2022; 18:44. [PMID: 35760928 DOI: 10.1007/s11306-022-01902-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 05/25/2022] [Indexed: 10/17/2022]
Abstract
INTRODUCTION Terasi is a fermented shrimp paste unique to Indonesia and is used in dishes to add umami and saltiness. In a previous study, the controlled fermentation of terasi was optimized using starters containing three bacterial isolates: Staphylococcus saprophyticus, Bacillus subtilis, and Lactobacillus murinus. However, the influence of controlled fermentation using these starters on the metabolites in terasi has not yet been studied. OBJECTIVES Therefore, this study aimed to investigate the effect of controlled fermentation on taste-related metabolites in terasi using a metabolomics approach. RESULTS Non-targeted analysis indicated that amino acids contributed to variations during fermentation. Subsequently, targeted analysis of amino acids revealed that terasi subjected to controlled fermentation using a starter with a 2:1:2 ratio of S. saprophyticus, B. subtilis, and L. murinus, respectively, resulted in a product containing D-amino acids, such as D-Asp, D-Gln, and D-Leu that was unique when compared to other terasi products prepared using controlled fermentation. Genetic analysis of isolates from the terasi produced using controlled fermentation was also carried out, and this is the first study to suggest that Staphylococcus spp. has the potential to produce D-amino acids. CONCLUSION In conclusion, the ratio of bacterial species in starter cultures used in controlled fermentation influenced the amino acid profile of the product and starters with a higher ratio of Staphylococcus spp. may result in the production of D-amino acids.
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Affiliation(s)
- Arisa Sato
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan.
- School of Life Sciences and Technology, Institut Technology Bandung, Jl. Ganesha No.10, Lb. Siliwangi, Coblong, Kota Bandung, Jawa Barat, 40132, Indonesia.
- Osaka University-Shimadzu Omics Innovation Research Laboratories, Osaka University, Osaka, 565 0871, Japan.
| | - Dea Indriani Astuti
- School of Life Sciences and Technology, Institut Technology Bandung, Jl. Ganesha No.10, Lb. Siliwangi, Coblong, Kota Bandung, Jawa Barat, 40132, Indonesia
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
- Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Osaka, 565 0871, Japan
- Osaka University-Shimadzu Omics Innovation Research Laboratories, Osaka University, Osaka, 565 0871, Japan
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Ogutu C, Cherono S, Ntini C, Wang L, Han Y. Comprehensive analysis of quality characteristics in main commercial coffee varieties and wild Arabica in Kenya. Food Chem X 2022; 14:100294. [PMID: 35356698 PMCID: PMC8958313 DOI: 10.1016/j.fochx.2022.100294] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 03/19/2022] [Accepted: 03/22/2022] [Indexed: 11/25/2022] Open
Abstract
The contents of key non-volatile compounds, including chlorogenic acid, trigonelline, caffeine, and sucrose, vary significantly among Arabica cultivars in Kenya. Trigonelline is strongly associated with quality attributes of coffee brews. Pyrazines and thiols are major coffee flavor determinants in commercial cultivars in Kenya.
Coffee flavor is a complex commercial trait and its generation mechanisms remain largely unclear. Here, we investigated non-volatile and volatile compounds in the AA grade coffee beans of cultivated and wild Coffea arabica accessions in Kenya. An increased accumulation of trigonelline and sucrose along with a decreased accumulation of caffeine and 5-caffeoylquinic acid or chlorogenic acid (CGA) relative to wild Arabica contribute to the improved flavor of commercial varieties. Trigonelline was strongly associated with attributes of coffee brews such as pH, aroma intensity and antioxidant activity, suggesting that it is one of the main flavor precursors. Partial least squares discriminant analysis (PLS-DA) identified 18 volatiles that could potentially define flavor quality of coffee brews, with pyrazines and thiols as the major coffee flavor determinants.
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Mahingsapun R, Tantayotai P, Panyachanakul T, Samosorn S, Dolsophon K, Jiamjariyatam R, Lorliam W, Srisuk N, Krajangsang S. Enhancement of Arabica coffee quality with selected potential microbial starter culture under controlled fermentation in wet process. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101819] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Wang X, Wang Y, Hu G, Hong D, Guo T, Li J, Li Z, Qiu M. Review on factors affecting coffee volatiles: from seed to cup. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1341-1352. [PMID: 34778973 DOI: 10.1002/jsfa.11647] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 10/20/2021] [Accepted: 11/15/2021] [Indexed: 05/05/2023]
Abstract
The objective of this review is to evaluate the influence of six factors on coffee volatiles. At present, the poor aroma from robusta or low-quality arabica coffee can be significantly improved by advanced technology, and this subject will continue to be further studied. On the other hand, inoculating various starter cultures in green coffee beans has become a popular research direction for promoting coffee aroma and flavor. Several surveys have indicated that shade and altitude can affect the content of coffee aroma precursors and volatile organic compounds (VOCs), which remain to be fully elucidated. The emergence of the new roasting process has greatly enriched the aroma composition of coffee. Cold-brew coffee is one of the most popular trends in coffee extraction currently, and its influence on coffee aroma is worthy of in-depth and detailed study. Omics technology will be one of the most important means to analyze coffee aroma components and their quality formation mechanism. A better understanding of the effect of each parameter on VOCs would assist coffee researchers and producers in the optimal selection of post-harvest parameters that favor the continuous production of flavorful and top-class coffee beans and beverages. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xiaoyuan Wang
- College of Agriculture, Guangxi University, Nanning, PR China
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, PR China
| | - Yanbing Wang
- College of Agriculture, Guangxi University, Nanning, PR China
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, PR China
| | - Guilin Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China
| | - Defu Hong
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China
| | - Tieying Guo
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, PR China
| | - Jinhong Li
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili, PR China
| | - Zhongrong Li
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China
| | - Minghua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, PR China
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Insights on Single-Dose Espresso Coffee Capsules' Volatile Profile: From Ground Powder Volatiles to Prediction of Espresso Brew Aroma Properties. Foods 2021; 10:foods10102508. [PMID: 34681557 PMCID: PMC8535219 DOI: 10.3390/foods10102508] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/13/2021] [Accepted: 10/14/2021] [Indexed: 11/17/2022] Open
Abstract
Single-dose coffee capsules have revolutionized the coffee market, fueling espresso coffee popularity and offering access to a wide selection of coffee blends. Nevertheless, scarce information related to coffee powder and brew’s combined volatile characterization is available. In this study, it is hypothesized that coffee brew aroma characteristics can be predicted based on coffee powder’s volatile composition. For this, headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection (GC × GC-ToFMS) was used. The data were combined via chemometric tools to characterize in depth the volatile composition of eight blends of capsule-coffee powder and respective espresso brews, simulating the consumer’s perception. A total of 390 volatile compounds were putatively identified, 100 reported for the first time in roasted coffee or brews. Although the same chemical families were determined among the coffee powders and espresso brews, a different volatile profile was determined for each matrix. The Pearson correlation of coffee powders and respective brews allowed to identify 15 volatile compounds, mainly terpenic and esters recognized by their pleasant notes, with a strong relationship between the amounts present in both matrices. These compounds can be key markers to predict the volatile aroma potential of an espresso brew when analyzing the coffee powder.
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Elhalis H, Cox J, Frank D, Zhao J. Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With Hansinaspora uvarum and Pichia kudriavzevii and Their Impact on Coffee Sensory Quality. Front Microbiol 2021; 12:713969. [PMID: 34421873 PMCID: PMC8371688 DOI: 10.3389/fmicb.2021.713969] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Accepted: 06/28/2021] [Indexed: 11/13/2022] Open
Abstract
Hansinaspora uvarum and Pichia kudriavzevii were used as starter cultures to conduct inoculated wet fermentations of coffee beans, and their growth, metabolic activities and impact on the flavor, aroma and overall sensory quality of coffee were compared with spontaneous fermentation (control). H. uvarum and P. kudriavzevii dominated the fermentations, growing to maximum populations of about 10.0 log CFU/ml compared with 8.0 log CFU/ml in the spontaneous fermentation. The dominance of the inoculated yeasts led to faster and more complete utilization of sugars in the mucilage, with resultant production of 2–3 fold higher concentrations of metabolites such as glycerol, alcohols, aldehydes, esters, and organic acids in the fermented green beans. Cup tests showed coffee produced from the inoculated fermentations, especially with P. kudriavzevii, received higher scores for flavor, aroma and acidity than the control. The findings of this study confirmed the crucial role of yeasts in the wet fermentation of coffee beans and their contribution to high quality coffee, and demonstrated the potential H. uvarum and P. kudriavzevii as starter cultures in the process.
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Affiliation(s)
- Hosam Elhalis
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW, Australia
| | - Julian Cox
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW, Australia
| | - Damian Frank
- Commonwealth Scientific Industry Research Organisation (CSIRO), North Ryde, NSW, Australia
| | - Jian Zhao
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW, Australia
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Ameca‐Veneroso C, Sánchez‐Arellano L, Ramón‐Canul LG, Herrera‐Corredor JA, Cuervo‐Osorio VD, Quetz‐Aguirre EM, Rodríguez‐Miranda J, Cabal‐Prieto A, Ramírez‐Rivera EDJ. A modified version of the sensory Pivot technique as a possible tool for the analysis of food adulteration: A case of coffee. J SENS STUD 2021. [DOI: 10.1111/joss.12705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Carolina Ameca‐Veneroso
- Ingeniería en Industrias Alimentarias, Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Huatusco Veracruz México
| | - Lucia Sánchez‐Arellano
- Ingeniería en Industrias Alimentarias, Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Huatusco Veracruz México
| | - Lorena Guadalupe Ramón‐Canul
- División de estudios de Posgrado e Investigación Tecnológico Nacional de México/Instituto Tecnológico de Mérida Mérida Yucatán México
| | - José Andrés Herrera‐Corredor
- Programa de Innovación Agroalimentaria Sustentable, Colegio de Postgraduados, Campus Córdoba Amatlán de los Reyes Veracruz México
| | | | - Elvira María Quetz‐Aguirre
- Departamento de Ingenierías Tecnológico Nacional de México/Instituto Tecnológico de Chiná Campeche México
| | - Jesús Rodríguez‐Miranda
- Departamento de Ingeniería Química y Bioquímica Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec Tuxtepec Oaxaca México
| | - Adán Cabal‐Prieto
- Ingeniería en Industrias Alimentarias, Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Huatusco Veracruz México
| | - Emmanuel de Jesús Ramírez‐Rivera
- Ingeniería en Innovación Agrícola Sustentable, Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Zongolica Veracruz México
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Pimentel TC, Gomes de Oliveira LI, de Lourdes Chaves Macedo E, Costa GN, Dias DR, Schwan RF, Magnani M. Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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da Silva Vale A, de Melo Pereira GV, de Carvalho Neto DP, Sorto RD, Goés-Neto A, Kato R, Soccol CR. Facility-specific 'house' microbiome ensures the maintenance of functional microbial communities into coffee beans fermentation: implications for source tracking. ENVIRONMENTAL MICROBIOLOGY REPORTS 2021; 13:470-481. [PMID: 33399261 DOI: 10.1111/1758-2229.12921] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Accepted: 12/15/2020] [Indexed: 06/12/2023]
Abstract
This work aimed at studying the unconfirmed hypothesis predicting the existence of a connection between coffee farm microbiome and the resulting spontaneous fermentation process. Using Illumina-based amplicon sequencing, 360 prokaryotes and 397 eukaryotes were identified from coffee fruits and leaves, over-ripe fruits, water used for coffee de-pulping, depulped coffee beans, soil, and temporal fermentation samples at an experimental farm in Honduras. Coffee fruits and leaves were mainly associated with high incidence of Enterobacteriaceae, Pseudomonas, Colletotrichum, and Cladosporium. The proportion of Enterobacteriaceae was increased when leaves and fruits were collected on the ground compared to those from the coffee tree. Coffee farm soil showed the richest microbial diversity with marked presence of Bacillus. Following the fermentation process, microorganisms present in depulped coffee beans (Leuconostoc, Gluconobater, Pichia, Hanseniaspora, and Candida) represented more than 90% of the total microbial community, which produced lactic acid, ethanol, and several volatile compounds. The community ecology connections described in this study showed that coffee fruit provides beneficial microorganisms for the fermentation process. Enterobacteria, Colletotrichum, and other microbial groups present in leaves, fruit surface, over-ripe fruits, and soil may transfer unwanted aromas to coffee beans, so they should be avoided from having access to the fermentation tank.
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Affiliation(s)
- Alexander da Silva Vale
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba, PR, 81531-970, Brazil
| | | | - Dão Pedro de Carvalho Neto
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba, PR, 81531-970, Brazil
| | | | - Aristóteles Goés-Neto
- Institute of Biological Sciences, Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, 31270-901, Brazil
| | - Rodrigo Kato
- Institute of Biological Sciences, Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, 31270-901, Brazil
| | - Carlos Ricardo Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba, PR, 81531-970, Brazil
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Cruz-O'Byrne R, Piraneque-Gambasica N, Aguirre-Forero S. Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia. Int J Food Microbiol 2021; 354:109282. [PMID: 34140187 DOI: 10.1016/j.ijfoodmicro.2021.109282] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/15/2021] [Accepted: 05/30/2021] [Indexed: 01/16/2023]
Abstract
Coffee fermentation involves the action of microorganisms, whose metabolism has a significant influence on the composition of the beans and, consequently, on the beverage's sensory characteristics. In this study, the microbial diversity during the wet fermentation of Coffea arabica L. in the Sierra Nevada of Santa Marta (SNSM) in Colombia was explored by high-throughput sequencing and the resulting cup quality through the standards of the Specialty Coffee Association. The taxonomic assignment of sequence reads showed a high microbial diversity comprised of 695 bacterial and 156 fungal genera. The microbial community was dominated by the Lactic Acid Bacteria (LAB) Leuconostoc, the yeast Kazachstania, and the Acetic Acid Bacteria (AAB) Acetobacter. Co-occurrence relationships suggested synergistic patterns between populations of LAB-AAB, yeasts-AAB, Leuconostoc-Prevotella, LAB-ABB-Selenomonas, and yeasts-fungi-nonLAB-nonAAB, which may result in the production of metabolites that positively impact the sensory attributes of coffee. The beverages produced were classified as specialty coffees, and their score was positively influenced by the fungal richness and the abundance of unclassified Lactobacillales, Pichia, and Pseudomonas. The findings show the richness and microbial diversity of the SNSM and serve as input for future research such as the analysis of microbial-derived metabolites and the establishment of starter cultures in coffee processing that guarantee the generation of high-quality beverages, the standardization of processes, the reduction of economic losses, and the production of value-added products that allow taking advantage of specialty coffee market.
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Bressani APP, Martinez SJ, Sarmento ABI, Borém FM, Schwan RF. Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes. Int J Food Microbiol 2021; 343:109107. [PMID: 33662694 DOI: 10.1016/j.ijfoodmicro.2021.109107] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 01/07/2021] [Accepted: 02/10/2021] [Indexed: 01/26/2023]
Abstract
Starter cultures during fermentation of Coffea arabica var. Mundo Novo processed in open stainless-steel vessels by natural and pulped natural methods were studied. The yeasts Meyerozyma caribbica (CCMA 0198), Saccharomyces cerevisiae (CCMA 0543), Candida parapsilosis (CCMA 0544), and Torulaspora delbrueckii (CCMA 0684) were inoculated separately in two different coffee processes: natural and pulped natural. The qPCR (real-time quantitative polymerase chain reaction) was used as a culture-independent method to monitor the inoculum's permanence. Changes in microbial metabolites (organic acids and volatile) production were evaluated by high-performance liquid chromatography (HPLC) and gas chromatograph-mass spectrometry (GC-MS), respectively. The sensory analysis was assessed in roasted beans. The fermentation lasted 27 h, and the coffee temperature ranged from 16.5 to 24.0 °C. The starter culture population was dominant throughout fermentation. S. cerevisiae (CCMA 0543) and T. delbrueckii (CCMA 0684) presented a higher population in natural processing. However, in pulped natural processing, M. caribbica (CCMA 0198) and C. parapsilosis (CCMA 0544) were the dominant populations. Citric, malic, and succinic acids were naturally present in coffee. Lactic, isobutyric, and isovaleric acids were detected at the end of the fermentation in different treatments. Lactic acid was detected in samples at the end of fermentation in Control and CCMA 0198 treatment. NAT coffee inoculated with CCMA 0684 presented isobutyric acid and isovaleric acid concentrations. Volatile compounds, such as 2,6-diethylpyrazine was detected in treatments inoculated with yeasts, but not in Controls. 2-acetoxymethylfuran was only detected in samples inoculated with CCMA 0198 from both NAT and PN methods. Samples fermented with S. cerevisiae (CCMA 0543) presented the highest sensorial scores in both processing (84.75 and 84.92). The inoculated coffee beans showed higher scores of sweetness, long aftertaste, and greater complexity. The starter cultures influenced the sensorial profiles through the synthesis of specific volatile constituents. However, considering all parameters analyzed, S. cerevisiae (CCMA 0543) would be the most suitable yeast for the var. Mundo Novo processed by both fermentation methods.
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Affiliation(s)
| | | | | | - Flávio Meira Borém
- Engineering Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil
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Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110430] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Abstract
Coffee is one of the most consumed beverages in the world, and its popularity has prompted the necessity to constantly increase the variety and improve the characteristics of coffee as a general commodity. The popularity of coffee as a staple drink has also brought undesired side effects, since coffee production, processing and consumption are all accompanied by impressive quantities of coffee-related wastes which can be a threat to the environment. In this review, we integrated the main studies on fermentative yeasts used in coffee-related industries with emphasis on two different directions: (1) the role of yeast strains in the postharvest processing of coffee, the possibilities to use them as starting cultures for controlled fermentation and their impact on the sensorial quality of processed coffee, and (2) the potential to use yeasts to capitalize on coffee wastes—especially spent coffee grounds—in the form of eco-friendly biomass, biofuel or fine chemical production.
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Pereira LL, Júnior DB, de Sousa LHBP, dos Santos Gomes W, Cardoso WS, Guarçoni RC, ten Caten CS. Relationship Between Coffee Processing and Fermentation. FOOD ENGINEERING SERIES 2021. [DOI: 10.1007/978-3-030-54437-9_6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Magalhães Júnior AI, de Carvalho Neto DP, de Melo Pereira GV, da Silva Vale A, Medina JDC, de Carvalho JC, Soccol CR. A critical techno-economic analysis of coffee processing utilizing a modern fermentation system: Implications for specialty coffee production. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.10.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Duong B, Marraccini P, Maeght JL, Vaast P, Lebrun M, Duponnois R. Coffee Microbiota and Its Potential Use in Sustainable Crop Management. A Review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.607935] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Intensive coffee production is accompanied by several environmental issues, including soil degradation, biodiversity loss, and pollution due to the wide use of agrochemical inputs and wastes generated by processing. In addition, climate change is expected to decrease the suitability of cultivated areas while potentially increasing the distribution and impact of pests and diseases. In this context, the coffee microbiota has been increasingly studied over the past decades in order to improve the sustainability of the coffee production. Therefore, coffee associated microorganisms have been isolated and characterized in order to highlight their useful characteristics and study their potential use as sustainable alternatives to agrochemical inputs. Indeed, several microorganisms (including bacteria and fungi) are able to display plant growth-promoting capacities and/or biocontrol abilities toward coffee pests and diseases. Despite that numerous studies emphasized the potential of coffee-associated microorganisms under controlled environments, the present review highlights the lack of confirmation of such beneficial effects under field conditions. Nowadays, next-generation sequencing technologies allow to study coffee associated microorganisms with a metabarcoding/metagenomic approach. This strategy, which does not require cultivating microorganisms, now provides a deeper insight in the coffee-associated microbial communities and their implication not only in the coffee plant fitness but also in the quality of the final product. The present review aims at (i) providing an extensive description of coffee microbiota diversity both at the farming and processing levels, (ii) identifying the “coffee core microbiota,” (iii) making an overview of microbiota ability to promote coffee plant growth and to control its pests and diseases, and (iv) highlighting the microbiota potential to improve coffee quality and waste management sustainability.
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Elhalis H, Cox J, Frank D, Zhao J. The crucial role of yeasts in the wet fermentation of coffee beans and quality. Int J Food Microbiol 2020; 333:108796. [DOI: 10.1016/j.ijfoodmicro.2020.108796] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 07/04/2020] [Accepted: 07/20/2020] [Indexed: 10/23/2022]
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Brioschi Junior D, Carvalho Guarçoni R, de Cássia Soares da Silva M, Gomes Reis Veloso T, Catarina Megumi Kasuya M, Catarina da Silva Oliveira E, Maria Rodrigues da Luz J, Rizzo Moreira T, Grancieri Debona D, Louzada Pereira L. Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration. Food Chem 2020; 342:128296. [PMID: 33046284 DOI: 10.1016/j.foodchem.2020.128296] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 09/29/2020] [Accepted: 09/30/2020] [Indexed: 01/08/2023]
Abstract
In view of the possibility of diversifying metabolic routes promoted by fermentation, this study proposed a new processing method for coffee, which consists of adapting a technique already consolidated in winemaking, carbonic maceration. The assay occurred under anaerobic conditions with different time and temperature fermentation. The aim of this study was to determine the differences in coffee characteristics (sensorial, chemical, and microbial) after carbonic maceration and fermentation. Specialty Coffee Association protocol, nuclear magnetic resonance, and denaturing gradient gel electrophoresis were used in these analyzes. A significant functional relationship between global score and temperature (38 °C), for the fermentation time of 96 h was observed. Bacterial diversity and sensory characteristics had a positive correlation. Furthermore, trigonelline, formic acid, hydroxymethylfurfural, lipids, and γ-butyrolactone also contributed to score and sensory quality of coffee beverage. Thus, our data show consistent factors to infer on the microbiological action on the sensory quality of coffee beverage.
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Affiliation(s)
- Dério Brioschi Junior
- Instituto Federal do Espírito Santo, Laboratório de Análises e Pesquisa em Café - LAPC, Avenida Elizabeth Minete Perim, S/N, Bairro São Rafael, CEP: 29375-000, Venda Nova do Imigrante, Espírito Santo, Brazil
| | - Rogério Carvalho Guarçoni
- Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural (Incaper), Departamento de Estatística, Rua Afonso Sarlo, 160, Bento Ferreira, CEP: 29052-010, Vitória, Espírito Santo, Brazil
| | | | - Tomás Gomes Reis Veloso
- Universidade Federal de Viçosa, Departamento de Microbiologia, Avenida PH Rolfs S/N Viçosa, Minas Gerais-Mg 36570-000, Brazil
| | - Maria Catarina Megumi Kasuya
- Universidade Federal de Viçosa, Departamento de Microbiologia, Avenida PH Rolfs S/N Viçosa, Minas Gerais-Mg 36570-000, Brazil
| | - Emanuele Catarina da Silva Oliveira
- Instituto Federal do Espírito Santo, Laboratório de Análises e Pesquisa em Café - LAPC, Avenida Elizabeth Minete Perim, S/N, Bairro São Rafael, CEP: 29375-000, Venda Nova do Imigrante, Espírito Santo, Brazil
| | - José Maria Rodrigues da Luz
- Programa de Pós-graduação Multicêntrico em Bioquímica e Biologia Molecular, Instituto de Ciências Farmacêuticas, Universidade Federal de Alagoas, Brazil
| | - Taís Rizzo Moreira
- Universidade Federal do Espírito Santo, Departamento de Ciências Florestais e Madeireiras, Centro de Ciências e Engenharia Agrárias, Av. Governador Lindemberg, 316, CEP: 29550-000, Jerônimo Monteiro, Espírito Santo, Brazil
| | - Danieli Grancieri Debona
- Instituto Federal do Espírito Santo, Laboratório de Análises e Pesquisa em Café - LAPC, Avenida Elizabeth Minete Perim, S/N, Bairro São Rafael, CEP: 29375-000, Venda Nova do Imigrante, Espírito Santo, Brazil
| | - Lucas Louzada Pereira
- Instituto Federal do Espírito Santo, Laboratório de Análises e Pesquisa em Café - LAPC, Avenida Elizabeth Minete Perim, S/N, Bairro São Rafael, CEP: 29375-000, Venda Nova do Imigrante, Espírito Santo, Brazil.
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Wang C, Sun J, Lassabliere B, Yu B, Liu SQ. Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts. Food Res Int 2020; 136:109588. [DOI: 10.1016/j.foodres.2020.109588] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 07/07/2020] [Accepted: 07/21/2020] [Indexed: 10/23/2022]
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Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil. Sci Rep 2020; 10:14692. [PMID: 32895415 PMCID: PMC7477199 DOI: 10.1038/s41598-020-71309-y] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Accepted: 07/10/2020] [Indexed: 01/15/2023] Open
Abstract
In recent years, several studies have been developed to understand the impact of fermentation on the final quality of coffee and have indicated that postharvest processing could be a determinant of quality. However, a trend has appeared as a scientific counterpoint, indicating that the interactions between soil, fruit, altitude, and slope exposures with respect to the Sun are important to understand the behavior of the microbiome in coffee. Studies on the microbiota of coffee have addressed its role during the fermentation process, however the knowledge of indigenous microorganisms harbored in fruits and soil of coffee trees growing in fields are essential, as they can contribute to fermentation. Therefore, the aim of this work was to evaluate the influence of topographic and edaphic factors on the bacterial and fungal communities present in the soil and in the fruits of Coffea arabica trees. Samples of fruits and soil were collected from different growing areas at different altitudes and soil conditions. The microbial DNA was extracted and sequenced. The results showed the contribution of environmental factors in the structure of bacterial and fungal communities. The richness, evenness and diversity of the mycobiome and bacteriome were higher in the soil than in the fruits, independent of altitude. In addition, coffee trees at higher altitudes tended to have more bacteria shared between the soil and fruits. The co-occurrence/co-exclusion network showed that bacteria-bacteria connections were greater in higher altitudes. On another hand, fungi-fungi and fungi-bacteria connections were higher in low altitudes. This was the first study that evaluates in deep the influence of environmental factors in the microbiota habiting fruits and soil coffee trees, which may affect the coffee beverage quality.
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Hadj Salem F, Lebrun M, Mestres C, Sieczkowski N, Boulanger R, Collignan A. Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions. Food Chem 2020; 322:126779. [PMID: 32305877 DOI: 10.1016/j.foodchem.2020.126779] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 02/07/2020] [Accepted: 04/07/2020] [Indexed: 11/17/2022]
Abstract
The transfer kinetics of three labelled compounds (butanal, 2-phenyethanol, isoamyl acetate) was studied from a liquid medium into the coffee beans during simulated wet processing using four media (M) (M1: contained dehulled beans, M2: contained demucilaginated beans, M3: contained depulped beans, M4: contained depulped beans with yeast). Trials were carried out at 25 °C, under agitation and for five time periods (0, 6, 12, 24 and 48 h), and then the labelled volatiles were analyzed by SPME-GC-MS. The three labelled molecules were transferred into the coffee beans with different mass transfer rates; reaching at 12hrs in the M4, 0.2 ± 0.03, 11.2 ± 0.66 and 1.3 ± 0.04 µg/g of coffee respectively for butanal, 2-phenyethanol and isoamyl acetate. The parchment resistance significantly affected the mass transfer of the 2-phenylethanol. Butanal and isoamyl acetate underwent metabolic reactions, which decreased their amount in the coffee beans. Furthermore, an interaction between molecules and the yeast was observed and decreased significantly the butanal's transfer.
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Affiliation(s)
- F Hadj Salem
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France; Lallemand, SAS, 19 rue des Briquetiers, 31700 Blagnac, France.
| | - M Lebrun
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - C Mestres
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - N Sieczkowski
- Lallemand, SAS, 19 rue des Briquetiers, 31700 Blagnac, France
| | - R Boulanger
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - A Collignan
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
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Wang C, Sun J, Lassabliere B, Yu B, Liu SQ. Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria. Food Res Int 2020; 136:109452. [PMID: 32846547 DOI: 10.1016/j.foodres.2020.109452] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 06/13/2020] [Accepted: 06/14/2020] [Indexed: 10/24/2022]
Abstract
This study attempted to achieve coffee flavour biotransformation through controlled fermentation of sterilsed green coffee beans with a coculture of Saccharomyces cerevisiae and Pichia kluyveri (FYco) and a sequential inoculation of Lc. lactis subsp. cremoris and the yeast coculture (FLYco). Isoamyl acetate, 2-phenylethyl acetate, and ethyl octanoate were produced by 5.76, 1.35 and 0.54 mg/kg, respectively, in FYco fermented green coffee beans. Compared to the green coffee bean fermented by the yeast monocultures in previous study, FYco led to a 1.2- and 4.1-times elevation in production of isoamyl acetate and 2-phenylethyl acetate, respectively. FLYco further increased acetate ester production by more than 2 times relative to FYco. The esters produced in FYco and FLYco partially survived the roasting process and imparted the roasted coffees with considerable fruity and winey aromas. The lactic acid fermentation in FLYco increased the acidity in green coffee beans, which promoted the formation of caramel-smelling furfurals and preservation of acidity and sweetness in the roasted coffees. Apart from the mere additions of flavour modification from individual strains, the proper combination of multiple strains can result in synergistic effects that enhanced the modulating activities of individual strains and further enhance flavour complexity of the resulted coffee.
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Affiliation(s)
- Chenhui Wang
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117546, Singapore
| | - Jingcan Sun
- Mane SEA PTE LTD, Biopolis Drive 3, 138623, Singapore
| | | | - Bin Yu
- Mane SEA PTE LTD, Biopolis Drive 3, 138623, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117546, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China.
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Abstract
Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and preparation that influence flavor. This summary of research studies employed sensory analysis (either descriptive and discrimination testing and or consumer testing) and chemical analysis to determine the impact aspects on coffee flavor.
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De Carvalho Neto DP, Vinícius De Melo Pereira G, Finco AMO, Rodrigues C, Carvalho JCD, Soccol CR. Microbiological, physicochemical and sensory studies of coffee beans fermentation conducted in a yeast bioreactor model. FOOD BIOTECHNOL 2020. [DOI: 10.1080/08905436.2020.1746666] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Dão Pedro De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
| | | | - Ana Maria Oliveira Finco
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
| | - Cristine Rodrigues
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
| | - Júlio Cesar De Carvalho
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
| | - Carlos Ricardo Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba-PR, Brazil
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Elhalis H, Cox J, Zhao J. Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans. Int J Food Microbiol 2020; 321:108544. [PMID: 32086129 DOI: 10.1016/j.ijfoodmicro.2020.108544] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/27/2020] [Accepted: 01/28/2020] [Indexed: 10/25/2022]
Abstract
The microbial ecology in the fermentation of Australian coffee beans was investigated in this study. Pulped coffee beans were kept underwater for 36 h before air dried. Samples were collected periodically, and the microbial communities were analyzed by culture-dependent and independent methods. Changes in sugars, organic acids and microbial metabolites in the mucilage and endosperm of the coffee beans during fermentation were monitored by HPLC. Culture-dependent methods identified 6 yeast and 17 bacterial species, while the culture-independent methods, multiple-step total direct DNA extraction and high throughput sequencing, identified 212 fungal and 40 bacterial species. Most of the microbial species in the community have been reported for wet fermentation of coffee beans in other parts of the world, but the yeast Pichia kudriavzevii was isolated for the first time in wet coffee bean fermentation. The bacterial community was dominated by aerobic mesophilic bacteria (AMB) with Citrobacter being the predominant genus. Hanseniaspora uvarum and Pichia kudriavzevii were the predominant yeasts while Leuconostoc mesenteroides and Lactococcus lactis were the predominant LAB. The yeasts and bacteria grew significantly during fermentation, utilizing sugars in the mucilage and produced mannitol, glycerol, and lactic acid, leading to a significant decrease in pH. The results of this study provided a preliminary understanding of the microbial ecology of wet coffee fermentation under Australian conditions. Further studies are needed to explore the impact of microbial growth and metabolism on coffee quality, especially flavour.
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Affiliation(s)
- Hosam Elhalis
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia
| | - Julian Cox
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia
| | - Jian Zhao
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia.
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