Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods

Bressani, Ana Paula Pereira; Martinez, Silvia Juliana; Evangelista, Suzana Reis; Dias, Disney Ribeiro; Schwan, Rosane Freitas

doi:10.1016/j.lwt.2018.02.029

Cited by 90 publications

(65 citation statements)

References 30 publications

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“…These strains were dominant microorganisms from coffee fermentation. The employed yeast strains have been previously inoculated and monitored by Silva et al (2013), Evangelista et al (2014a), Martinez et al (2017), and Bressani et al (2018). Candida parapsilosis is one of the fungi most frequently isolated from human hands, is considered a killer yeast and fungal antagonist based on its ability to produce chemicals that exert cytotoxic effects on the cells of other organisms (Robledo-Leal et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…The compounds were analyzed using a Shimadzu QP2010 GC model equipped with mass spectrometry (MS) and a silica capillary Carbo-Wax 20M (30 m × 0.25 mm × 0.25 mm) column. The operating conditions were performed as described by Bressani et al (2018). The volatile compounds were identified by comparing the mass spectra to the NIST11 library.…”

Section: Methodsmentioning

confidence: 99%

“…Many studies have characterized spontaneous fermentation, from which strains have been isolated and use as starters. Yeasts starters are the most studied and use to ferment coffee, due to their favorable contributions of flavor in the beverage (Evangelista et al, 2014a,b; Martinez et al, 2017; Bressani et al, 2018). Some of those flavor attributes are: caramel, chocolate, herbaceous materials, yellow fruits, and almonds.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

et al. 2019

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Coffee quality has recently become a high demand of coffee consumers, due to all the specialty coffees available on the market. Specialty coffees can be generated by favoring growth of some groups of microorganisms during fermentation or by using starters. Just as yeast, a variety of bacteria can be used to generate important flavor precursors. The aim of this work was to test the efficiency of coffee sterilization and adhesion of microbial cells on beans, to evaluate the effect of yeast and bacterial starters on the production of organic and volatile compounds, and selection of potential flavor marker precursors during the wet fermentation. Three yeast and six bacterial starters were inoculated in coffee beans. Coffee sterilization and microbial adhesion was observed by scanning electron microscopy (SEM). Organic compounds were detected by high performance liquid chromatography (HPLC) and volatile compounds by gas chromatography–mass spectrometry (GC–MS). Micrographs from the SEM showed that sterilization was efficient, because there were no microbial cells after autoclaving for 5 min. Also, it was observed an increase of microbial cells from 0 to 48 h of fermentation. Malic, lactic, and acetic acid were only detected in the bacterial treatments. Volatile compounds: 4-ethenyl-1,2-dimethoxybenzene, heptadecanol, 4-hydroxy-2-methylacetophenone, and 1-butanol,2-methyl were only found in yeast treatments. Guaiacol was only produced by the inoculated B. subtilis starters. In conclusion, yeast starters were better producers of volatile alcohols and bacterial starters of acid compounds. This study allowed the selection of potential flavor marker precursors, such as heptadecanol, 4-hydroxy-2-methylacetophenone, 7-methyl-4-octanol, and guaiacol.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

et al. 2019

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“…This can be due to lactose as much as 3% optimizing the work of LAB where lactose is used as growth substrate. Lactic acid bacteria convert simple sugars into lactic acid, so the acidity value increases [28]- [29].…”

Section: Cup Test Of Robusta Coffee Beans After Fermentationmentioning

confidence: 99%

“…In this study, A1B2 coffee sample has a high organic acid area; this is caused by acid formation by the activity of lactic acid bacteria. Bressani et al (2018), mention that lactic acid bacteria produce acid because of its metabolite. Based on the results of the test, it also can be seen that the characteristics of acidic aroma are identified in Robusta coffee seeds of A1B2 sample [28].…”

Section: Volatile Compound Robusta Coffeementioning

confidence: 99%

Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee

Afriliana¹,

Harada²,

Khotijah³

et al. 2018

Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018)

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Coffee beans produced by Indonesian farmers are known as "asalan" (unfermented) coffee and has a bad taste. The aims of this research to increase quality of Robusta coffee bean with fermentation using kefir starter. It is one of processing methods of coffee by soaking the coffee beans and then adding starter kefir 1 : 2 : 3% and lactose 1 : 3%. Fermentation time is 12 hours with temperature 28 0 C. Based on data of total calculation of Lactic Acid Bacteria (LAB), it was known that all coffee samples had increased. Scores of pH coffee beans were 5.7; 5.6; 5.5; 5.4. The final scores of cuptest of coffee were respectively 81.08; 81.83; 77.33; 78; 80.25; 80.50; 78.33; 79.67. Total flavor components of Robusta coffee were 73 components for control/unfermented, A1B2 sample of 82 components, and A2B1 sample of 66 components. Fermentation process of Robusta coffee beans with kefir and lactose has a real effect on the quality of coffee produced. There were 4 coffee samples which received specialty coffee, sample A1B1 with score of 81.08, sample A1B2 with score of 81.83, sample A3B1 with score of 80.25, and sample A3B2 with score of 80.50.

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Review on factors affecting coffee volatiles: from seed to cup

Wang

et al. 2021

J Sci Food Agric

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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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Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods

Cited by 90 publications

References 30 publications

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee

Review on factors affecting coffee volatiles: from seed to cup

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