Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process

Pereira, Gilberto Vinícius de Melo; Soccol, Vanete Thomaz; Pandey, Ashok; Medeiros, Adriane Bianchi Pedroni; Lara, João Marcos Rodrigues Andrade; Gollo, André Luiz; Soccol, Carlos Ricardo

doi:10.1016/j.ijfoodmicro.2014.07.008

Cited by 137 publications

(111 citation statements)

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“…These are common patterns and activities during plant fermentation processes (37,39,40,(42)(43)(44)(45). The yeast diversity of coffee processing often encompasses the taxa Candida, Hanseniaspora, Pichia, and Saccharomyces (11,14,(16)(17)(18)(19)). In the current study, the yeast diversity was more restricted, as shown by the high relative abundance of P. kluyveri/fermentans.…”

Section: Discussionmentioning

confidence: 99%

“…Enterobacteriaceae and other Gram-negative bacteria, including acetic acid bacteria (AAB), bacilli, lactic acid bacteria (LAB), yeasts, and filamentous fungi have been found through culture-dependent and -independent methods during coffee fermentation processes (5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)22). The occurrence and activity of specific microbial groups can be associated with diverse functionalities during processing, for instance, the degradation of pulp pectin and the depletion of mucilage carbohydrates (5-7, 12, 23).…”

mentioning

confidence: 99%

“…However, it is not yet clear to what extent microorganisms are essential for the production of high-quality coffee (2). Recently, the ability of naturally occurring yeasts to act as selected starter cultures and to influence the in-cup attributes of coffee has been shown during semidry processing (14,15,27). Also, the beans (endosperms) remain metabolically active during coffee processing and are impacted by the processing method implemented, thereby affecting the final coffee cup quality (2,(28)(29)(30)(31)(32)(33).…”

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confidence: 99%

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Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Bruyn

Zhang

Pothakos

et al. 2017

Appl Environ Microbiol

182

164

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The postharvest treatment and processing of fresh coffee cherries can impact the quality of the unroasted green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through two different wet and dry methods to monitor differences in the microbial community structure and in substrate and metabolite profiles. The changes were followed throughout the postharvest processing chain, from harvest to drying, by implementing up-to-date techniques, encompassing multiple-step metagenomic DNA extraction, highthroughput sequencing, and multiphasic metabolite target analysis. During wet processing, a cohort of lactic acid bacteria (i.e., Leuconostoc, Lactococcus, and Lactobacillus) was the most commonly identified microbial group, along with enterobacteria and yeasts (Pichia and Starmerella). Several of the metabolites associated with lactic acid bacterial metabolism (e.g., lactic acid, acetic acid, and mannitol) produced in the mucilage were also found in the endosperm. During dry processing, acetic acid bacteria (i.e., Acetobacter and Gluconobacter) were most abundant, along with Pichia and non-Pichia (Candida, Starmerella, and Saccharomycopsis) yeasts. Accumulation of associated metabolites (e.g., gluconic acid and sugar alcohols) took place in the drying outer layers of the coffee cherries. Consequently, both wet and dry processing methods significantly influenced the microbial community structures and hence the composition of the final green coffee beans. This systematic approach to dissecting the coffee ecosystem contributes to a deeper understanding of coffee processing and might constitute a state-of-the-art framework for the further analysis and subsequent control of this complex biotechnological process.IMPORTANCE Coffee production is a long process, starting with the harvest of coffee cherries and the on-farm drying of their beans. In a later stage, the dried green coffee beans are roasted and ground in order to brew a cup of coffee. The on-farm, postharvest processing method applied can impact the quality of the green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through wet and dry processing in four distinct variations. The microorganisms present and the chemical profiles of the coffee beans were analyzed throughout the postharvest processing chain. The up-to-date techniques implemented facilitated the investigation of differences related to the method applied. For instance, different microbial groups were associated with wet and dry processing methods. Additionally, metabolites associated with the respective microorganisms accumulated on the final green coffee beans.

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Section: Discussionmentioning

confidence: 99%

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confidence: 99%

mentioning

confidence: 99%

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Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Bruyn

Zhang

Pothakos

et al. 2017

Appl Environ Microbiol

182

164

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“…Since the mid-1900s, numerous species of microorganisms have been isolated from the fermentation phase of wet-processing (Agate & Bhat, 1966;Avallone, Guyot, Brillouet, Olguin, & Guiraud, 2001;de Melo Pereira et al, 2014;Masoud, Cesar, Jespersen, & Jakobsen, 2004;Masoud & Kaltoft, 2006;Pederson & Breed, 1946;Van Pee & Castelein, 1972). Aerobic bacteria such as Klebsiella ozaenae, K. oxytoca, Erwinia herbicola, E. dissolvens, Hafnia spp., Enterobacter aerogenes and lactic acid bacteria such as Leuconostoc mesenteroides, Lactobacillus brevis are the bacterial species that were isolated from the fermentation process.…”

Section: Microbiology Of Coffee Fermentationmentioning

confidence: 99%

Coffee fermentation and flavor – An intricate and delicate relationship

Lee

Cheong²,

Curran³

et al. 2015

Food Chemistry

234

140

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“…Fermentation of coffee by any means is thought to potentially improve coffee quality. Fermentation processes for coffee may include an animal's bio-digestive tract, such as a Luwak (Marcone, 2004) or elephant (Main, 2014), or may be conducted in vitro, using the naturally available microflora on the coffee cherries (de Melo Pereira et al, 2014, Evangelista et al, 2014, Evangelista et al, 2015, Avallone et al, 2001, Silva et al, 2000. 'Peaberry' coffee comes from isolating a certain bean morphology from the coffee crop.…”

Section: Resultsmentioning

confidence: 99%

The compositional basis of coffee flavour

Sunarharum¹

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Coffee trade is a billion-dollar industry and coffee remains one of the most traded commodities of economic importance to both the countries producing, and the countries consuming coffee. To ensure demand, it is of great importance to constantly maintain and, where possible, improve its quality.Flavour is crucial to coffee quality. However, describing coffee flavour is a very complex task as it is influenced by numerous factors from the farm to cup. These factors influence compositional properties of coffee and have a large impact on the perceived flavour.The ultimate aim of this project was to understand how different components in coffee influence flavour perception. The approach involved an exploration on the sensory and physicochemical profiles of sensorily diverse 26 commercial single-origin 'specialty' coffees. Sensory evaluation of these 26 selected coffees involves assessment on the brews while coffee ground and extracts were analysed for physicochemical profiles. An analytical method was developed and applied for rapid quantification of the targeted volatiles compounds in coffee. The results of sensory and physicochemical evaluation were modelled using a multivariate analysis to explore the relationship between attributes and to know potential sensory markers that could contribute to coffee flavour.Coffee proved to be a highly challenging matrix to study and required special preparation and presentation of individual samples at consistent temperature during sensory evaluation. Nevertheless, sensory profiles for the diverse range of coffees was achieved.Certain coffees were clearly distinctive: Ethiopian coffees registered fruity, citrus and aromatic spice sensory profile notes, Australian coffees exhibited milder profiles, while India Robusta coffees generally possess smoky, woody, earthy and cereals profile.Three analytical stable isotope dilution analysis/gas chromatography-mass spectrometry (SIDA/GC-MS) methods were developed and applied to quantify 27 key volatile compounds which were targeted due to their reported importance to coffee flavour. These methods involved a headspace-solid phase microextraction/gas-chromatography (HS-SPME/GC-MS) of coffee, steam distillation extraction of coffee followed by a HS-SPME/GC-MS and direct liquid injection of a steam distilled extract of coffee to GC-MS.ii The 26 medium-roasted single-origin coffees investigated were quite diverse in physicochemical properties. It was clear that some coffees showed distinct physicochemical characters, for example, Robusta coffee contained doubled the caffeine content, higher concentrations of dicaffeoylquinic acids (diCQAs), higher pH, and higher L*

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Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process

Cited by 137 publications

References 30 publications

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Coffee fermentation and flavor – An intricate and delicate relationship

The compositional basis of coffee flavour

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