Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil

Silva, Cristina Ferreira; Schwan, Rosane Freitas; Dias, Ëustáquio Sousa; Wheals, Alan E.

doi:10.1016/s0168-1605(00)00315-9

Cited by 193 publications

(156 citation statements)

References 10 publications

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“…During the natural processing, coffee fruits are spread on the ground (earth, concrete or tarmac) in layers approximately 10 cm thick, heaped at night and respread each morning. During the course of 10-25 days of sun drying, the natural microbial fermentation that occurs can influence the final quality of the product (32). Microbial contamination can occur in the cherries and during harvesting, fermentation, drying and storage coffee beans (32).…”

Section: Introductionmentioning

confidence: 99%

“…During the course of 10-25 days of sun drying, the natural microbial fermentation that occurs can influence the final quality of the product (32). Microbial contamination can occur in the cherries and during harvesting, fermentation, drying and storage coffee beans (32). Bacteria, yeasts and filamentous fungi have been already reported in the pulp and beans of coffee processed in Brazil, India, Hawaii, Congo, Argentina, Colombia, Costa Rica, Ethiopia and Mexico (2,12,30,32).…”

Section: Introductionmentioning

confidence: 99%

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Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Silva¹,

Batista²,

Schwan³

2008

Braz. J. Microbiol.

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The objective of this work was to isolate and characterize filamentous fungi present in different stages of harvest, fermentation, drying and storage of coffee beans processed by natural method. The cherries were hand-picked and then placed on a cement drying platform where they remained until reached 11% of humidity. Microbial counts were found in all samples during fermentation and drying of the coffee beans. Counts of fungi in the coffee cherries collected from the tree (time 0) were around 1.5 x 10 3 CFU/g. This number increased slowly during the fermentation and drying reaching values of 2 x 10 5 CFU/g within 22 days of processing. Two hundred and sixty three isolates of filamentous fungi were identified. The distribution of species during fermentation and drying was very varied while there was a predominance of Aspergillus species during storage period. The genera found were Pestalotia (4), Paecelomyces (4), Cladosporium (26), Fusarium (34), Penicillium (81) and Aspergillus (112) and comprised 38 different species.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Silva¹,

Batista²,

Schwan³

2008

Braz. J. Microbiol.

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“…The microbiota during coffee processing is composed of Gram-negative and Gram-positive bacteria, yeasts and filamentous fungi (Silva et al, 2000). In coffee samples collected at different steps of the wet processing of Arabica coffee in Tanzania three predominant yeast species were isolated in a previous study (Masoud et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus

Masoud

Poll²,

Jakobsen

2005

Yeast

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The effects of volatile compounds produced during coffee processing by Pichia anomala, P. kluyveri and Hanseniaspora uvarum on growth of Aspergillus ochraceus and production of ochratoxin A (OTA) were studied. On malt extract agar (MEA) and on coffee agar (CA), exposure of A. ochraceus to the gaseous phase of malt yeast glucose peptone (MYGP) plates inoculated with P. anomala, P. kluyveri and H. uvarum inhibited fungal growth, with the two Pichia spp. showing the strongest effect. The main esters and alcohols produced by the three yeasts were ethyl acetate, isobutyl acetate, 2-phenyl ethyl acetate, ethyl propionate and isoamyl alcohol. The individual esters and alcohols were found to affect fungal growth. The most effective compound in inhibiting fungal growth was 2-phenyl ethyl acetate; which at 48 µg/l headspace completely inhibited growth of A. ochraceus. Exposure of A. ochraceus to the gaseous phase of MYGP plates inoculated with P. anomala, P. kluyveri and H. uvarum prevented production of OTA. On CA medium, only the headspace of P. anomala and P. kluyveri prevented OTA production. Furthermore, when A. ochraceus was exposed to the headspace of the individual volatile compounds, 2-phenyl ethyl acetate was the most effective in preventing OTA production. Prevention of OTA seems to be due to reduction of fungal biomass.

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“…A cheaper alternative is to use, with the same purpose, the filtrate of inoculated fermentations. The enzyme treatment significantly reduces the fermentation time (Amorim & Amorim, 1977;Kashyap et al, 2001;Serrat et al, 2002;Silva et al, 2000). Cocoa fermentation is essential to develop the chocolate flavour.…”

Section: Coffee Cocoa and Tea Fermentationmentioning

confidence: 99%

Microbial Pectic Enzymes in the Food and Wine Industry

Sieiro¹,

García-Fraga²,

López-Seijas³

et al. 2012

Food Industrial Processes - Methods and Equipment

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Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil

Cited by 193 publications

References 10 publications

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus

Microbial Pectic Enzymes in the Food and Wine Industry

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