1
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das Neves TT, Cassimiro DMDJ, de Souza JGDL, Castro CRDS, Schwan RF, Batista LR, Silva CF. Inhibition of Aspergillus spp. growth and ochratoxin A production in Conilon and Arabica coffees based-medium by Saccharomyces cerevisiae. Int J Food Microbiol 2024; 425:110875. [PMID: 39168059 DOI: 10.1016/j.ijfoodmicro.2024.110875] [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: 05/15/2024] [Revised: 07/25/2024] [Accepted: 08/15/2024] [Indexed: 08/23/2024]
Abstract
Saccharomyces cerevisiae CCMA 0159 is reported as a promising biocontrol agent against ochratoxin A (OTA)-producing fungi in coffee. Coffea arabica and Coffea canephora (var. Conilon or Robusta) are the most widely consumed coffee species around the world, cultivated in tropical and subtropical regions, each exhibiting distinct physicochemical and sensory characteristics. The objective of this study was to compare the growth and OTA production by Aspergillus carbonarius, A. ochraceus, and A. westerdijkiae in C. arabica and C. canephora, along with assessing the efficiency of S. cerevisiae CCMA 0159 in biocontrolling ochratoxigenic fungi in both coffee varieties. A. carbonarius exhibited a higher growth rate and OTA production in both coffee varieties, with C. canephora showing particular susceptibility. Conversely, A. ochraceus and A. westerdijkiae demonstrated lower growth and OTA production. S. cerevisiae was effective in biocontrolling the fungal isolates, inhibiting over 80 % of A. carbonarius growth in both coffee varieties. Among the mechanisms of action of the biological control agent, the production of volatile organic compounds stands out. The results of this study confirm the significant potential of S. cerevisiae CCMA 0159 as a biocontrol agent against Aspergillus for application in coffee-producing areas.
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Affiliation(s)
- Taís Teixeira das Neves
- Biology Department, Federal University of Lavras, Post Office Box: 3037, CEP 37200-900 Lavras, MG, Brazil
| | | | | | | | - Rosane Freitas Schwan
- Biology Department, Federal University of Lavras, Post Office Box: 3037, CEP 37200-900 Lavras, MG, Brazil
| | - Luis Roberto Batista
- Food Sciences Department, Federal University of Lavras, Post Office Box: 3037, CEP 37200-900 Lavras, MG, Brazil
| | - Cristina Ferreira Silva
- Biology Department, Federal University of Lavras, Post Office Box: 3037, CEP 37200-900 Lavras, MG, Brazil.
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2
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Palumbo JMC, Martins PMM, Salvio LGA, Batista NN, Ribeiro LS, Borém FM, Dias DR, Schwan RF. Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation. Braz J Microbiol 2024; 55:2253-2266. [PMID: 38775907 PMCID: PMC11405557 DOI: 10.1007/s42770-024-01370-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Accepted: 05/03/2024] [Indexed: 09/18/2024] Open
Abstract
Variation in fermentation time may be an essential alternative to provide coffee beverages with different and unique sensory profiles. This work investigated the microbiological, chemical, and sensory changes in coffees submitted to different fermentation durations (0, 24, 48, 72, and 96 h). Self-induced anaerobiosis fermentation (SIAF) was used, and two treatments were performed: spontaneous fermentation and inoculation with S. cerevisiae CCMA0543. Microbiological analyses were performed, and the permanence of the inoculum was monitored. Chromatography (sugars, organic acids, and volatile compounds) was analyzed, and sensory analysis (temporal dominance of sensations - TDS) was performed. A total of 228 isolates were identified during spontaneous fermentation. The dominant bacteria and yeasts were Leuconostoc mesenteroides, Lactiplantibacillus plantarum, Staphylococcus warneri, Bacillus sp., Torulaspora delbrueckii, Hanseniaspora uvarum, and Meyerozyma caribbica. High concentrations of citric (18.67 mg.g- 1) and succinic (5.04 mg.g- 1) acids were detected at 96 h in SIAF fermentation. One hundred twenty-one volatile compounds were detected, but 22 were detected only in inoculated coffees. In spontaneous fermentation, 48 h of fermentation showed woody notes, while 72 h showed chestnuts. However, in the inoculated coffee, 72 h of fermentation showed high fruity dominance, and 96 h of fermentation was the only one with herbaceous notes. In addition, yeast inoculation increased the intensity of caramel notes in the first 48 h and increased the fruity flavor after 72 h of fermentation. Therefore, the type of fermentation (with or without inoculation) and the chosen fermentation time will depend on the sensorial profile the producer intends to obtain.
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Affiliation(s)
| | | | | | - Nádia Nara Batista
- Department of Biology Campus Universitário, Federal University of Lavras, Lavras, 37203-202, MG, Brazil
| | | | - Flávio Meira Borém
- Food Sciences Department, Federal University of Lavras, Lavras, MG, Brazil
| | | | - Rosane Freitas Schwan
- Department of Biology Campus Universitário, Federal University of Lavras, Lavras, 37203-202, MG, Brazil.
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3
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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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4
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Borém FM, Rabelo MHS, de Carvalho Alves AP, Santos CM, Pieroni RS, Nakajima M, Sugino R. Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans. Food Chem 2024; 446:138820. [PMID: 38430763 DOI: 10.1016/j.foodchem.2024.138820] [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: 10/17/2023] [Revised: 02/15/2024] [Accepted: 02/19/2024] [Indexed: 03/05/2024]
Abstract
This study has innovative aspects related to the use of sequential inoculation technique in the coffee bean fermentation process: the inoculation of Lactiplantibacillus plantarum followed by Saccharomyces cerevisiae, in the fermentation of coffee fruit for the production of specialty natural coffees. The objective was to evaluate the effect of this technique and of the total fermentation time on the sensory attributes of the coffee beverage and on the organic acid profile, bioactive compounds, and fatty acid profile of the beans. The fermentation of coffee fruit with sequential inoculation resulted in greater acidity of the beverage and contributed to increases of up to 2 points in coffee fermented. The total fermentation time was directly related to the organic acid content, and the longer the total fermentation time was, the greater the organic acid content. The fatty acid content and bioactive compound content showed little variation among treatments.
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Affiliation(s)
- Flávio Meira Borém
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, Caixa Postal 3037, 37203-202, Lavras, MG, Brasil
| | - Mariane Helena Sances Rabelo
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, Caixa Postal 3037, 37203-202, Lavras, MG, Brasil.
| | - Ana Paula de Carvalho Alves
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, Caixa Postal 3037, 37203-202, Lavras, MG, Brasil
| | - Cláudia Mendes Santos
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, Caixa Postal 3037, 37203-202, Lavras, MG, Brasil
| | - Rodrigo Soares Pieroni
- Associação dos Cafeicultores da Canastra, Estrada Parnacanastra, KM 1, Zona Rural, São Roque de Minas, MG, Brasil
| | - Makoto Nakajima
- Suntory Beverage & Food Limited, Tokyo Square Garden, 3-1-1 Kyobashi, Chuo-ku, Tokyo 104-0031, Japan
| | - Ryosuke Sugino
- Suntory Beverage & Food Limited, Tokyo Square Garden, 3-1-1 Kyobashi, Chuo-ku, Tokyo 104-0031, Japan
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5
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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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6
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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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7
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Aswathi KN, Shirke A, Praveen A, Murthy PS. Functioning of Saccharomyces cerevisiae in honey coffee (Coffea canephora) and their effect on metabolites, volatiles and flavor profiles. Food Res Int 2024; 180:114092. [PMID: 38395561 DOI: 10.1016/j.foodres.2024.114092] [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: 09/20/2023] [Revised: 01/26/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024]
Abstract
Post-harvesting and microbial activity of coffee play a critical role in the metabolites and the sensory quality of the brew. The pulped natural/honey coffee process is an improvised semi-dry technique consisting of prolonged fermentation of depulped coffee beans excluding washing steps. The starter culture application in coffee industry plays an important role to enhance the cup quality. This work focuses on the fermentation of pulped natural/honey Robusta coffee with a starter culture (Saccharomyces cerevisiae MTCC 173) and the identification of fermentation patterns through 1H NMR, microbial ecology, volatomics and organoleptics of brew. Fermentation was accelerated by yeast populace (10 cfu log/mL) for 192 h. Principal compound analysis performed on 1H NMR led to the investigation of metabolites such as sugars, alkaloids, alcohols, organic acids and amino acids. Detection of some sugars and organic acids represented that the starter cultures imparted few metabolic changes during the process. A major activity of sugars in fermentation with 83.3 % variance in PC 1 and 16.7 % in PC 2 was observed. The chemical characteristics such as carbohydrates (41.88 ± 0.77 mg/g), polyphenols (34.16 ± 0.79 mg/g), proteins (58.54 ± 0.66 mg/g), caffeine (26.54 ± 0.06 mg/g), and CGA (21.83 ± 0.04 mg/g) were also evaluated. The heatmap-based visualization of GC-MS accorded characterization of additional 5 compounds in treated (T) coffee contributing to sweet, fruity and caramelly odor notes compared to untreated (UT). The sensory outlines 72.5 in T and 70.5 in UT scores. Preparation of honey coffee with Saccharomyces cerevisiae is the first report, which modulated the flavor and quality of coffee.
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Affiliation(s)
- K N Aswathi
- Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Ayusha Shirke
- Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India
| | - Aishwarya Praveen
- Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Pushpa S Murthy
- Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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8
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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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9
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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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10
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Elhalis H, Cox J, Zhao J. Yeasts are essential for mucilage degradation of coffee beans during wet fermentation. Yeast 2023; 40:425-436. [PMID: 37464909 DOI: 10.1002/yea.3888] [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: 11/03/2022] [Revised: 06/13/2023] [Accepted: 07/05/2023] [Indexed: 07/20/2023] Open
Abstract
During wet fermentation, mucilage layers in coffee cherries must be removed completely. To explain mucilage degradation, several controversial hypotheses have been proposed. The aim of this work was to improve our understanding of the kinetics of mucilage breakdown. Pulped coffee beans were wet fermented with seven different treatments for 36 h. Endogenous bacteria and yeasts are selectively suppressed, and pectinases or lactic acid are added. They also involve maintaining the beans at pH 7 throughout fermentation and using spontaneous fermentation without additives as a control. During spontaneous fermentation, yeast and lactic acid bacteria were detected and significantly increased to 5.5 log colony-forming units (CFU)/mL and 5.2 log CFU/mL, respectively. In the first 12 h of fermentation, there was a significant degree of endogenous pectinolytic activity, which resulted in partly destroyed beans in the absence of microorganisms. By adding pectinase and lactic acid to the fermentation mass, the breakdown process was accelerated in less than 8 h. When yeast was present throughout the fermentation, complete degradation was achieved. Bacteria played no critical role in the degradation. Klebsiella pneumoniae and Erwinia soli were found in a lower population and showed weaker pectinolytic activities compared to Hanseniaspora uvarum and Pichia kudriavzevii. During wet fermentation, mucilage degradation appears to be mediated by endogenous enzymes at the early stage, whereas microbial contributions, mainly yeasts, occur subsequently. H. uvarum and P. kudriavzevii may be promising candidates to be tested in future studies as coffee starter cultures to better control the mucilage degradation process.
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Affiliation(s)
- Hosam Elhalis
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Julian Cox
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Jian Zhao
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
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11
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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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12
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Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality. Food Microbiol 2023; 110:104161. [DOI: 10.1016/j.fm.2022.104161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/17/2022] [Accepted: 10/09/2022] [Indexed: 11/06/2022]
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13
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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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14
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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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15
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Effect of Three Post-Harvest Methods at Different Altitudes on the Organoleptic Quality of C. canephora Coffee. BEVERAGES 2022. [DOI: 10.3390/beverages8040083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
C. canephora (syn. C. robusta) is distinctive due to its rising industrial value and pathogen resistance. Both altitude and post-harvest methods influence coffee cup quality; however, modest information is known about this coffee species. Therefore, the aim of this study was to determine the relationship between four different altitudes and post-harvest processes (dry, honey, and wet) to the improvement of the organoleptic quality of the C. canephora congolensis and conilon drink. For dry processing, congolensis and conilon showed the lowest scores in terms of fragrance/aroma, flavour, aftertaste, salt–acid, bitter–sweet, and body. Above 625 m, coffees from dry, honey, and wet processes increased scores in their sensory attributes, but there was no difference at such high altitudes when comparing post-harvest samples. Dry-processed coffee samples had total scores over 80 points at high altitudes. Conilon was perceived to have the best sensory attributes at high altitudes using honey processing. In general, the wet-processed congolensis and conilon samples had a tastier profile than dry-processed ones.
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16
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Van Mullem JJ, Zhang J, Dias DR, Schwan RF. Using wild yeasts to modulate the aroma profile of low-alcoholic meads. Braz J Microbiol 2022; 53:2173-2184. [PMID: 36269554 PMCID: PMC9679090 DOI: 10.1007/s42770-022-00840-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Accepted: 10/02/2022] [Indexed: 01/13/2023] Open
Abstract
In recent years, ample research has focused on applying wild (especially non-Saccharomyces) yeasts in producing alcoholic beverages. Common characteristics of wild yeast strains include simultaneous high production of fruity and floral aroma compounds and low ethanol production. In this study, mead starter cultures were selected based on preliminary screening of wild yeast strains from a Brazilian culture collection (n = 63) for their ability to produce aroma-active compounds. The selected strains included one strain of Saccharomyces cerevisiae and three non-Saccharomyces strains (Pichia jadinii, Torulaspora delbrueckii, and Kluyveromyces lactis). These strains were used to ferment honey must prepared with Aroeira honey, adjusted to 24°Brix, which took 36 days to complete. Single culture fermentations and co-fermentations with S. cerevisiae and non-Saccharomyces strains were carried out. The quality of the produced beverages was evaluated by sugar consumption and production of alcohols and organic acids, analyzed with high-performance liquid chromatography. The volatile organic compound composition was analyzed with gas chromatography-mass spectrometry. Meads with various ethanol amounts (4.7-11.0% v/v) and residual sugar contents (70.81-160.25 g l-1) were produced. In addition, in both single-strain fermentation and co-fermentation with S. cerevisiae, meads produced with either Torulaspora delbrueckii or Kluyveromyces lactis had a roughly three-fold higher content of honey-aroma compound phenethyl acetate and a higher hedonic impression score than meads produced with only S. cerevisiae. These results demonstrated non-Saccharomyces yeasts' ability to increase aroma complexity and improve the sensory quality of low-alcoholic meads.
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Affiliation(s)
- Joshua Johannes Van Mullem
- Biology Department, Federal University of Lavras, Lavras, MG CEP 37200-000 Brazil
- Present Address: Nature Journey, Zhuhai, 519000 China
| | - Jing Zhang
- Biology Department, Federal University of Lavras, Lavras, MG CEP 37200-000 Brazil
- Present Address: Nature Journey, Zhuhai, 519000 China
| | - Disney Ribeiro Dias
- Food Science Department, Federal University of Lavras, Lavras, MG CEP 37200-000 Brazil
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17
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van Mullem JJ, de Sousa Bueno Filho JS, Dias DR, Schwan RF. Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6687-6695. [PMID: 35620803 DOI: 10.1002/jsfa.12036] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 04/20/2022] [Accepted: 05/26/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND After the harvest, green coffee beans are dried on the farm using several methods: the wet process, natural process, pulped natural process, or mechanical demucilaging. This study evaluated how the choice of a specific processing method influenced the volatile organic compounds of the coffee beans, before and after roasting, and the sensory characteristics of the beverage. Coffea arabica beans of two varieties (cv. Mundo Novo and cv. Catuai Vermelho) were subjected to these four processing methods on a single farm in the Cerrado area of Brazil. RESULTS Analysis by gas chromatography-mass spectrometry headspace solid-phase microextraction identified 40 volatile organic compounds in green coffee beans and 37 in roasted beans. The main difference between post-harvest treatments was that naturally processed green beans of both varieties contained a different profile of alcohols, acids, and lactones. In medium-roasted beans, those differences were not observed. The coffee beverages had similar taste attributes but distinct flavor profiles. Some of the treatments resulted in specialty-grade coffee, whereas others did not. CONCLUSION The choice of a specific post-harvest processing method influences the volatile compounds found in green beans, the final beverage's flavor profile, and the cupping score, which can have a significant impact on the profitability of coffee farms' operations. © 2022 Society of Chemical Industry.
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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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Guerra LS, Cevallos-Cevallos JM, Weckx S, Ruales J. Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity. Foods 2022; 11:foods11131854. [PMID: 35804670 PMCID: PMC9265738 DOI: 10.3390/foods11131854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/11/2022] [Accepted: 06/14/2022] [Indexed: 11/23/2022] Open
Abstract
The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. It is important to provide new knowledge associated with nutritional and health benefits of the traditional fermented foods.
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Affiliation(s)
- Luis Santiago Guerra
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, P.O. Box 17-01-2759, Quito 170517, Ecuador;
| | - Juan Manuel Cevallos-Cevallos
- Centro de Investigaciones Biotecnologicas del Ecuador (CIBE), Campus Gustavo Galindo, Escuela Superior Politécnica del Litoral (ESPOL), Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil 090112, Ecuador;
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium;
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, P.O. Box 17-01-2759, Quito 170517, Ecuador;
- Correspondence:
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20
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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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21
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Prakash I, R SS, P SH, Kumar P, Om H, Basavaraj K, Murthy PS. Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112717] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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22
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Sensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses. FERMENTATION 2021. [DOI: 10.3390/fermentation7040254] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this work, the hydrothermal extract of spent coffee grounds (SCG) was used to make alcoholic beverages with commercial S. cerevisiae strain D254. The sensory characteristics of the SCG alcoholic beverages were analyzed using sensory description, electronic nose, electronic tongue, and gas chromatography-mass spectrometry (GC-MS). The results suggested that the supplement of 0.20% (NH4)2HPO4 was effective at improving growth and alcohol fermentation of Saccharomyces cerevisiae D254 in SCG extract. SCG fermented beverages (SFB) and SCG distilled spirits (SDS) produced at the optimized fermentation conditions had appropriate physicochemical properties and different sensory characteristics. Fermentation aromas, especially esters, were produced in SFB, increasing the complexity of aroma and lowing the irritating aroma. The combination of original and fermentation components might balance the outstanding sourness, astringency, and saltiness tastes of SFB. The fermentation aroma was partially lost and the sourness, bitterness, astringency, and saltiness tastes were relieved in distillation, leading to the relatively more prominent aroma typicality of coffee and a soft taste. These findings lay a foundation for producing new high-quality coffee-flavored alcoholic beverages or flavoring liquors.
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23
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Borém FM, Abreu GFD, Alves APDC, Santos CMD, Teixeira DE. Volatile compounds indicating latent damage to sensory attributes in coffee stored in permeable and hermetic packaging. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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24
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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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25
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da Silva BL, Pereira PV, Bertoli LD, Silveira DL, Batista NN, Pinheiro PF, de Souza Carneiro J, Schwan RF, de Assis Silva S, Coelho JM, Bernardes PC. Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics. Food Microbiol 2021; 98:103786. [PMID: 33875214 DOI: 10.1016/j.fm.2021.103786] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 03/05/2021] [Accepted: 03/08/2021] [Indexed: 10/21/2022]
Abstract
This work aimed to evaluate Coffea canephora's microbiological, chemical, and sensory characteristics at 300 and 600 m elevation plantations processed by the natural method inoculated with yeasts. The coffee was spread on suspended terraces and sprayed with approximately 107 cfu/mL of Meyerozyma caribbica CCMA 1738 or Pichia kluyveri CCMA 1743, separately. Cherries containing bark and parchment were collected during fermentation for microbial groups counting, qPCR, quantification of organic acids, and sugars (HPLC). Volatile compounds (GC-MS) and sensory analyses, cupping test with expert coffee tasters and triangular test with consumers, were performed on roasted coffee beans. The inoculated yeasts persisted during the entire fermentation process. M. caribbica reduced the filamentous fungal population by 63% and 90% in the 300- and 600-m coffees, respectively. The 300-m coffee fruits showed higher concentrations of organic acids in all fermentation times when compared to the 600-m reaching out to 8 times more. Twenty-four volatile compounds were identified in the roasted coffee beans, with the predominance of pyrazines. The 600-m coffee inoculated with M. caribbica showed an increase of more than one point in the score given by certified tasters. Consumers noticed the M. caribbica inoculation in the 300- and 600-m-elevation coffees. M. caribbica is a promising starter culture for Conilon coffee with the potential to increase the beverage quality.
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Affiliation(s)
- Bruna Lessa da Silva
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | | | - Larissa Diirr Bertoli
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | - Daila Lima Silveira
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | - Nádia Nara Batista
- Department of Biology, Federal University of Lavras, Lavras, MG, 37200-000, Brazil
| | - Patrícia Fontes Pinheiro
- Department of Chemistry and Physics, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil
| | - Joel de Souza Carneiro
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | | | - Samuel de Assis Silva
- Department of Rural Engineering, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil
| | - Jussara Moreira Coelho
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | - Patrícia Campos Bernardes
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil.
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Zhang J, Van Mullem J, Dias DR, Schwan RF. The chemistry and sensory characteristics of new herbal tea-based kombuchas. J Food Sci 2021; 86:740-748. [PMID: 33580510 DOI: 10.1111/1750-3841.15613] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 12/13/2020] [Accepted: 12/28/2020] [Indexed: 01/27/2023]
Abstract
Kombucha is a black tea-based, non-alcoholic beverage fermented by yeast and bacteria are known for its refreshing scent and taste and presents biological characteristics, namely antioxidant, antimicrobial and anti-inflammatory activity. The present study compared traditional kombucha prepared with black tea and green tea to kombuchas produced with several alternative substrates, including white tea, chrysanthemum, honeysuckle, and mint infusions. Throughout the fermentation process, liquid and gas chromatography analyzed sugars, ethanol, organic acids, and volatile compounds. Sugar consumption was substrate-dependent, with mint kombucha having the highest amount of residual sugar and honeysuckle having the lowest. Forty-six volatile organic compounds were detected, including alcohols, esters, acids, aldehydes, ketones, and other compounds. Twenty-two compounds were produced during the fermentation and identified in all kombuchas; some of these compounds represented fruity and floral aromas. Another 24 compounds were substrate specific. Notably, the herb-based kombuchas (chrysanthemum, honeysuckle, and mint) contained several compounds absent in the tea-based kombuchas and are associated with minty, cooling, and refreshing aromas. Mint and green tea kombucha attained the highest and lowest overall sensorial acceptance ratings, respectively. This study demonstrated herbal substrates' suitability to prepare kombucha gastronomically with volatile compound and flavor profiles distinct from tea-based kombuchas. PRACTICAL APPLICATION: The kombucha beverage is a low-caloric functional drink that is increasingly popular around the world. While it is traditionally produced with black or green tea, this paper explores its production based on other herbal and floral infusions. The kombucha analogs presented in this paper can provide consumers with healthy alternatives for sugary soft drinks while also offering a broader range of flavors.
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Affiliation(s)
- Jing Zhang
- Biology Department, Federal University of Lavras, CEP 37200-000, Lavras, MG, Brazil
| | - Joshua Van Mullem
- Biology Department, Federal University of Lavras, CEP 37200-000, Lavras, MG, Brazil
| | - Disney Ribeiro Dias
- Food Science Department, Federal University of Lavras, CEP 37200-000, Lavras, MG, Brazil
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27
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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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28
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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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29
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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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30
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Ribeiro LS, da Cruz Pedrozo Miguel MG, Martinez SJ, Bressani APP, Evangelista SR, Silva e Batista CF, Schwan RF. The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation. World J Microbiol Biotechnol 2020; 36:186. [DOI: 10.1007/s11274-020-02963-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Accepted: 11/12/2020] [Indexed: 12/01/2022]
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31
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Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation. Food Res Int 2020; 137:109553. [DOI: 10.1016/j.foodres.2020.109553] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 12/18/2022]
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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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da Mota MCB, Batista NN, Rabelo MHS, Ribeiro DE, Borém FM, Schwan RF. Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast. Food Res Int 2020; 136:109482. [DOI: 10.1016/j.foodres.2020.109482] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 11/26/2022]
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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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Aditiawati P, Astuti DI, Kriswantoro JA, Khanza SM, Kamarisima, Irifune T, Amalia F, Fukusaki E, Putri SP. GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans. Metabolomics 2020; 16:57. [PMID: 32328795 DOI: 10.1007/s11306-020-01678-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Accepted: 04/10/2020] [Indexed: 12/29/2022]
Abstract
INTRODUCTION Coffee fermentation has been reported as one key process in aroma and flavor development of coffee. However, natural fermentation often results in inconsistent quality of coffee. In this study, second fermentation using isolates from feces of civet (Luwak) and Cilembu sweet potato were used to improve the quality of Arabica green coffee beans. OBJECTIVES The aim of this research was to improve the quality of various Arabica coffee from different origins in Indonesia by controlled-second fermentation. METHOD The Arabica coffee beans used in this study were from three origins in Indonesia: Kintamani-Bali (I), Aceh-Gayo (II) and Nagarawangi-Sumedang (III). The second fermentation was done using three bacterial isolates coded as BF5C(2); UciSp14; and AF7E which belong to Bacillus genus. Quality assessment of fermented coffee was performed by cupping test following Specialty Coffee Association of America (SCAA) protocol by licensed Q graders, GC/MS metabolite profiling, and total polyphenol content measurement. RESULTS The controlled-second fermentation for 4-8 h was successful to increase total polyphenol content well as to improve the complexity of coffee taste and coffee quality (cupping score > 84). Comparative GC/MS analysis showed that fermentation of coffee beans resulted in alteration of metabolite profiles of coffee beans compared with control, while still maintaining the characteristics of coffee based on each origin. CONCLUSION The controlled-second fermentation was effective to increase the quality of coffee and alter metabolite composition of coffee that were associated with changes in taste profile of coffee. This report may serve as basis for producing coffee with better taste quality with higher polyphenols content through standardized fermentation production in industrial scale.
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Affiliation(s)
- Pingkan Aditiawati
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha 10, Jawa Barat, 40132, Indonesia
| | - Dea Indriani Astuti
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha 10, Jawa Barat, 40132, Indonesia
| | - Jayen Aris Kriswantoro
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha 10, Jawa Barat, 40132, Indonesia
| | - Shafira Mutia Khanza
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha 10, Jawa Barat, 40132, Indonesia
| | - Kamarisima
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha 10, Jawa Barat, 40132, Indonesia
| | - Tomoya Irifune
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
| | - Fitri Amalia
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
| | - Sastia Prama Putri
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha 10, Jawa Barat, 40132, Indonesia.
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan.
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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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Martins PMM, Ribeiro LS, Miguel MGDCP, Evangelista SR, Schwan RF. Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5638-5645. [PMID: 31124153 DOI: 10.1002/jsfa.9820] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 05/20/2019] [Accepted: 05/20/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The aim of this study was to evaluate the performance of yeasts Saccharomyces cerevisiae CCMA 0200 and Torulaspora delbrueckii CCMA 0684 in Mundo Novo and Catuaí varieties processed by the wet method and the impact on sensory quality and compounds profile. The microbiota was evaluated by surface plating, and the compounds were evaluated by high-performance liquid chromatography and gas chromatography-mass spectrometry. Sensorial analysis was performed using the cupping test (Specialty Coffee Association). RESULTS T. delbrueckii CCMA 0684 was better adapted to the process and remained for up to 72 h of drying. Eighteen volatile compounds were detected in green coffee and 75 in roasted coffee. 2-Furanmethanol propanoate and 2-ethyl-3,5-dimethylpyrazine were identified only in the inoculated treatments, and these are important contributors to the coffee aroma. All treatments received scores greater than 80 in the sensory analysis. CONCLUSION T. delbrueckii CCMA 0684 presented better results in relation to the sensorial analysis and is preferable for the varieties and processing method studied. The use of starter cultures is a viable method with which to obtain high-quality coffees with a distinct flavor and thus add to value to the product. © 2019 Society of Chemical Industry.
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Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica. Appl Environ Microbiol 2019; 85:AEM.02635-18. [PMID: 30709820 DOI: 10.1128/aem.02635-18] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 01/05/2019] [Indexed: 12/21/2022] Open
Abstract
A cup of coffee is the final product of a complex chain of operations. Wet postharvest processing of coffee is one of these operations, which involves a fermentation that inevitably has to be performed on-farm. During wet coffee processing, the interplay between microbial activities and endogenous bean metabolism results in a specific flavor precursor profile of the green coffee beans. Yet, how specific microbial communities and the changing chemical compositions of the beans determine the flavor of a cup of coffee remains underappreciated. Through a multiphasic approach, the establishment of the microbial communities, as well as their prevalence during wet processing of Coffea arabica, was followed at an experimental farm in Ecuador. Also, the metabolites produced by the microorganisms and those of the coffee bean metabolism were monitored to determine their influence on the green coffee bean metabolite profile over time. The results indicated that lactic acid bacteria were prevalent well before the onset of fermentation and that the fermentation duration entailed shifts in their communities. The fermentation duration also affected the compositions of the beans, so that longer-fermented coffee had more notes that are preferred by consumers. As a consequence, researchers and coffee growers should be aware that the flavor of a cup of coffee is determined before as well as during on-farm processing and that under the right conditions, longer fermentation times can be favorable, although the opposite is often believed.IMPORTANCE Coffee needs to undergo a long chain of events to transform from coffee cherries to a beverage. The coffee postharvest processing is one of the key phases that convert the freshly harvested cherries into green coffee beans before roasting and brewing. Among multiple existing processing methods, the wet processing has been usually applied for Arabica coffee and produces decent quality of both green coffee beans and the cup of coffee. In the present case study, wet processing was followed by a multiphasic approach through both microbiological and metabolomic analyses. The impacts of each processing step, especially the fermentation duration, were studied in detail. Distinct changes in microbial ecosystems, processing waters, coffee beans, and sensory quality of the brews were found. Thus, through fine-tuning of the parameters in each step, the microbial diversity and endogenous bean metabolism can be altered during coffee postharvest processing and hence provide potential to improve coffee quality.
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Tinoco NAB, Pacheco S, Godoy RLO, Bizzo HR, de Aguiar PF, Leite SGF, Rezende CM. Reduction of βN-alkanoyl-5-hydroxytryptamides and diterpenes by yeast supplementation to green coffee during wet processing. Food Res Int 2019; 115:487-492. [PMID: 30599969 DOI: 10.1016/j.foodres.2018.10.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 09/20/2018] [Accepted: 10/02/2018] [Indexed: 02/07/2023]
Abstract
Coffee is one of the most consumed non-alcoholic beverages in the world. It is well known that some compounds present in coffee beans have important biological activities. In this study, evidence was turned to βN-alkanoyl-5-hydroxytryptamides (C-5HTs) and to the furokaurane diterpenes cafestol and kahweol, associated with gastric irritation and increasing of blood cholesterol, respectively. Fermentation in coffee post-harvest wet process was induced by three Saccharomyces cerevisiae yeasts (for bakery, white and sparkling wines) as starter cultures. Variations in mass, time, temperature and pH (56 experiments under fractional factorial and mixture experimental designs) were tested. Substantial reductions for C-5HTs (up to 38% reduction for C20-5HT and 26% for C22-5HT) as well as for diterpenes (54% for cafestol and 53% for kahweol) were obtained after treating green coffee beans with 0.6 g of a 1:1:1 mixture the three yeasts for 12 h at 15 °C and pH 4. Caffeine and 5-CQA content, monitored in the green coffee beans, did not change. Therefore, the use of starter cultures during coffee post-harvest wet process has influence on the amount of some important compounds related to health and improves the sensory quality of the beverage.
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Affiliation(s)
- Natália A B Tinoco
- Chemistry Institute, Federal University of Rio de Janeiro, 21945-970 Rio de Janeiro, RJ, Brazil
| | - Sidney Pacheco
- Embrapa Agroindústria de Alimentos, 23020-470 Rio de Janeiro, RJ, Brazil
| | - Ronoel L O Godoy
- Embrapa Agroindústria de Alimentos, 23020-470 Rio de Janeiro, RJ, Brazil
| | - Humberto R Bizzo
- Embrapa Agroindústria de Alimentos, 23020-470 Rio de Janeiro, RJ, Brazil
| | - Paula F de Aguiar
- Chemistry Institute, Federal University of Rio de Janeiro, 21945-970 Rio de Janeiro, RJ, Brazil
| | - Selma G F Leite
- Chemistry School, Federal University of Rio de Janeiro, 21949-900 Rio de Janeiro, RJ, Brazil
| | - Claudia M Rezende
- Chemistry Institute, Federal University of Rio de Janeiro, 21945-970 Rio de Janeiro, RJ, Brazil.
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Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1377-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
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Hameed A, Hussain SA, Ijaz MU, Ullah S, Pasha I, Suleria HAR. Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors. Compr Rev Food Sci Food Saf 2018; 17:1184-1237. [PMID: 33350164 DOI: 10.1111/1541-4337.12365] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 04/26/2018] [Accepted: 04/27/2018] [Indexed: 11/30/2022]
Abstract
The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.
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Affiliation(s)
- Ahsan Hameed
- Laboratory for Yeast Molecular and Cell Biology, The Research Center of Fermentation Technology, School of Agricultural Engineering and Food Science, Shandong Univ. of Technology, Zibo, Shandong, 255000, China.,National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan
| | - Syed Ammar Hussain
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science, Shandong Univ. of Technology, Zibo, P.R. China
| | - Muhammad Umair Ijaz
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Key Laboratory of Meat Processing & Quality Control, College of Food Sciences, Nanjing Agriculture Univ., Jiangsu, P.R China
| | - Samee Ullah
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science, Shandong Univ. of Technology, Zibo, P.R. China
| | - Imran Pasha
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan
| | - Hafiz Ansar Rasul Suleria
- UQ Diamantina Inst., Translational Research Inst. Faculty of Medicine, The Univ. of Queensland, 37 Kent Street Woolloongabba, Brisbane, QLD, 4102, Australia.,Dept. of Food, Nutrition, Dietetics and Health, Kansas State Univ., Manhattan, Kans., 66506, U.S.A.,Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin Univ., Pigdons Road, Waurn Ponds, VIC, 3216, Australia
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42
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Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.029] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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