Lactic acid bacteria: what coffee industry should know?

Pereira, Gilberto Vinícius de Melo; Vale, Alexander da Silva; Neto, Dão Pedro de Carvalho; Muynarsk, Elisângela S. M.; Soccol, Vanete Thomaz; Soccol, Carlos Ricardo

doi:10.1016/j.cofs.2019.07.004

Cited by 41 publications

(8 citation statements)

References 58 publications

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“…In general, the number of ketones in sterilized biomass was higher than in the UV-treated biomass, proving the role of thermal treatment in the formation of these compounds ( Supplementary Table S1 ). Diacetyl and acetoin are two typical aromatic compounds produced during fermentation with the characteristic buttery aroma [ 77 ]. Fermentation produced significant differences in the presence of these molecules.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, a statistically significant interaction between these two factors was noted for green/herbal and fruity notes ( p < 0.001). Since fruity attributes are generally considered as pleasant aromatic properties, in this case, it is also possible to speculate that sterilization may represent the better stabilization treatment because it leads to an augment of this odor class [ 59 , 69 , 77 , 78 ].…”

Section: Resultsmentioning

confidence: 99%

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Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

Martelli

Cirlini

Neviani

et al. 2020

Foods

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Arthrospira platensis is a cyanobacterium widely used in food formulation and mainly consumed as a food supplement because of its high amount of proteins, vitamins and minerals. Different probiotic food supplements are present in the market, and a lactic acid fermented food product like dried spirulina could be useful not only to introduce lactic acid bacteria (LAB) with beneficial effects to the diet of consumers, but also to improve or change the aromatic profile of the substrate. Therefore, the aim of this study was the evaluation of lactic acid fermentation of A. platensis biomass, focusing on the consequent changes in the aromatic profile. For this purpose, two different stabilization treatments (UV light treatment and sterilization) were applied prior to fermentation with two LAB strains, Lacticaseibacillus casei 2240 and Lacticaseibacillus rhamnosus GG. The biomass proved to be a suitable matrix for solid-state fermentation, showing a LAB growth of more than 2 log CFU/g in 48 h. The fermentation process was also useful for off-flavor reduction. In particular, the fermentation process significantly influenced the concentration of those compounds responsible for aldehydic/ethereal, buttery/waxy (acetoin and diacetyl), alkane and fermented aromatic notes (isoamyl alcohol). The heat treatment of the matrix, in addition to guaranteed safety for consumers, led to an improved aroma after fermentation. In conclusion, a fermented spirulina powder with a different aromatic profile was obtained with the applied heat treatment. Fermentation with lactic acid bacteria can be an interesting tool to obtain cyanobacterial biomasses with more pleasant sensory properties for potential use in food formulations.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

Martelli

Cirlini

Neviani

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…In addition, the diffusion of this organic acid promotes changes in the organoleptic perception of important coffee attributes, such as acidity and body, assigning lactic notes to the final beverage [55,56]. These microorganisms also have a versatile secondary metabolism and are associated with the production of a wide range of volatile compounds, including esters, higher alcohols, and ketones, through the catabolism of citric acid and amino acids present in coffee pulp [57].…”

Section: Coffee Bean Fermentationmentioning

confidence: 99%

Perspective on the use of synthetic biology in rudimentary food fermentations

Vale

Pereira

Santana

et al. 2022

Syst Microbiol and Biomanuf

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Rudimentary food fermentation can be defined as a spontaneous process of conversion of food components through enzymatic action. A great variety of fermented foods are produced using spontaneous approaches; however, cocoa and coffee represent the most important agricultural commodities on international markets. As a manner to increase the efficiency of these processes, starter cultures have been developed and applied under field conditions. The selection process begins with the recovery of microbial strains from spontaneous fermentation through phenotypic and metabolic traits. Next, mutationbased breeding is used to develop and improve well-adapted starter cultures. With advances in synthetic biology, especially in the last decade, the development of robust cellular fabrications with high fermentative capacity has become easier-largely due to the development of genomic approaches, such as next-generation sequencing techniques, CRISPR-Cas system and bioinformatics tools. This review brings prospects on the use of synthetic biology to design new robust strains for use in cocoa and coffee fermentations, but which can be extended to other rudimentary foods. In addition, metabolic traits and target genes (e.g., UvrA, RecA, GPD1, and GPP2) are proposed as a starting point for the improvement of cocoa and coffee starters. Finally, the regulatory and safety requirements for these food crops are addressed. This review aims to stimulate research on the process of fermentation and the associated synthetic biology tools to produce fermented food efficiently and sustainably.

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“…The ability of these strains to grow on leaves suggests that these microorganisms possess a metabolic versatility not yet explored, as LAB are auxotrophic for some amino acids and vitamins that are not bioavailable in coffee leaves [9,10,[28][29][30][31]. In addition, these LAB produce lactic acid as a primary fermentation product, so they are useful for coffee processing [32].…”

Section: Farm Microbiomementioning

confidence: 99%

Influence of Environmental Microbiota on the Activity and Metabolism of Starter Cultures Used in Coffee Beans Fermentation

et al. 2021

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Microbial activity is an integral part of agricultural ecosystems and can influence the quality of food commodities. During on-farm processing, coffee growers use a traditional method of fermentation to remove the cherry pulp surrounding the beans. Here, we investigated the influence of the coffee farm microbiome and the resulting fermentation process conducted with selected starter cultures (Pichia fermentans YC5.2 and Pediococcus acidilactici LPBC161). The microbiota of the coffee farm (coffee fruits and leaves, over-ripe fruits, cherries before de-pulping, depulped beans, and water used for de-pulping beans) was dominated by Enterobacteriaceae and Saccharomycetales, as determined by llumina-based amplicon sequencing. In addition, 299 prokaryotes and 189 eukaryotes were identified. Following the fermentation process, Pichia and the family Lactobacillaceae (which includes P. acidilactici) represented more than 70% of the total microbial community. The positive interaction between the starters resulted in the formation of primary metabolites (such as ethanol and lactic acid) and important aroma-impacting compounds (ethyl acetate, isoamyl acetate, and ethyl isobutyrate). The success competitiveness of the starters towards the wild microbiota indicated that coffee farm microbiota has little influence on starter culture-added coffee fermentation. However, hygiene requirements in the fermentation process should be indicated to prevent the high microbial loads present in coffee farm soil, leaves, fruits collected on the ground, and over-ripe fruits from having access to the fermentation tank and transferring undesirable aromas to coffee beans.

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Lactic acid bacteria: what coffee industry should know?

Cited by 41 publications

References 58 publications

Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

Perspective on the use of synthetic biology in rudimentary food fermentations

Influence of Environmental Microbiota on the Activity and Metabolism of Starter Cultures Used in Coffee Beans Fermentation

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