Microbial identification of potato taste defect from coffee beans

Ndayambaje, Jean Bernard; Nsabimana, Antoine; Dushime, Sylvie; Ishimwe, Florence; Janvier, Habinshuti; Ongol, Martin Patrick

doi:10.1002/fsn3.887

Cited by 8 publications

(13 citation statements)

References 15 publications

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“…2A), their growth is limited during coffee beans fermentation due to the production of lactic acid and other antimicrobial metabolites produced by lactic acid bacteria (Pereira et al ., 2016). This relationship of microbial antagonism is desirable to inhibit the production of off‐flavour metabolites produced by enterobacteria species (Ndayambaje et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

Facility‐specific ‘house’ microbiome ensures the maintenance of functional microbial communities into coffee beans fermentation: implications for source tracking

Vale

Pereira

Neto

et al. 2021

Environ Microbiol Rep

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This work aimed at studying the unconfirmed hypothesis predicting the existence of a connection between coffee farm microbiome and the resulting spontaneous fermentation process. Using Illuminabased amplicon sequencing, 360 prokaryotes and 397 eukaryotes were identified from coffee fruits and leaves, over-ripe fruits, water used for coffee de-pulping, depulped coffee beans, soil, and temporal fermentation samples at an experimental farm in Honduras. Coffee fruits and leaves were mainly associated with high incidence of Enterobacteriaceae, Pseudomonas, Colletotrichum, and Cladosporium. The proportion of Enterobacteriaceae was increased when leaves and fruits were collected on the ground compared to those from the coffee tree. Coffee farm soil showed the richest microbial diversity with marked presence of Bacillus. Following the fermentation process, microorganisms present in depulped coffee beans (Leuconostoc, Gluconobater, Pichia, Hanseniaspora, and Candida) represented more than 90% of the total microbial community, which produced lactic acid, ethanol, and several volatile compounds. The community ecology connections described in this study showed that coffee fruit provides beneficial microorganisms for the fermentation process. Enterobacteria, Colletotrichum, and other microbial groups present in leaves, fruit surface, over-ripe fruits, and soil may transfer unwanted aromas to coffee beans, so they should be avoided from having access to the fermentation tank.

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Section: Resultsmentioning

confidence: 99%

Facility‐specific ‘house’ microbiome ensures the maintenance of functional microbial communities into coffee beans fermentation: implications for source tracking

Vale

Pereira

Neto

et al. 2021

Environ Microbiol Rep

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“…For washed fermentation, the formic acid can also be formed by the action of the Enterobacteriaceae and Pantoea bacteria through carbohydrates degradation (Ndayambaje et al 2019).…”

Section: Discussionmentioning

confidence: 99%

Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation

Oliveira

Luz

Castro

et al. 2021

Eur Food Res Technol

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Edaphoclimatic conditions, planting altitudes, soil, the microbiome of plants and fruits, genotypes, and postharvest processing are variables that contribute to the chemical and sensory quality of the coffee. Thus, the objective of this study was to evaluate the impacts of planting altitude and fermentation of fruits on the chemical and sensory quality of the coffee using nuclear magnetic resonance (NMR) and linear discriminant analysis (LDA). Cherry coffees were harvested in 8 points of altitudes between 826 and 1078.08 meters. A completely randomized design with 8 planting altitudes, 5 fermentation processes, and 5 repetitions was performed. Lipids, trigonelline, citrate, and malate were the compounds that most contribute to the chemical discrimination of coffee in the altitudes below 969 m. While, in the high altitudes (> 1000 m), this discrimination was due to the HMF, quinic acid, caffeine, and formic acid and the global notes of coffee drink were higher than 80 points. In fermented coffee, the LDA of the chemical data indicates the formation of ve clusters, showing how the compounds can suffer changes depending on the form of processing used in coffee. The best score was observed in samples of 1078.08 m and dry fermentation and only in 969 m was observed signi cant difference between spontaneous fermentation and induced fermentation. Thus, coffee sensory scores were dependent on planting and fermentation methods and NMR and LDA techniques proved to be important in chemical and sensory discrimination of coffees.

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“…Pantoea was recently identified as one of the spoilage microorganisms in blueberry juice (Zhu et al, 2018). Additionally, Pantoea is mainly associated with potato flavor in Rwandan coffee beans (Ndayambaje et al, 2019). From the manufacturer's viewpoint, coliforms can be used as indicator of “freshness of food” and are convenient for monitoring the commercial value of food products.…”

Section: Discussionmentioning

confidence: 99%

Rapid quantification of coliforms in ready‐to‐eat foods using lateral‐flow immunochromatographic assay

Tominaga

2020

Journal of Food Safety

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The degree of coliform contamination in pastries was estimated based on culturing times until positive results were obtained with the lateral-flow immunochromatographic assay (LFIA). Coliform genera Citrobacter, Cronobacter, Enterobacter, Klebsiella, Kluyvera, Pantoea, Raoultella, and Serratia were detected in spoiled pastries, as established with next-generation sequencing. A lateral-flow test strip was constructed using antibodies recognizing the above genera. The culture times required for positive detection with LFIA were 0, 3, 6, and 9 hr at initial inoculation concentrations of 3.8, 2.8, 1.8, and 0.8 log 10 (cfu/ml), respectively. In pastries contaminated with >5.0, 3.0-5.0, 2.0-3.0 log 10 (cfu/g) coliform bacteria, samples became LFIA-positive from 3, 6, and 9 hr culture, respectively. LFIA showed negative for pastries with <2.0 log 10 (cfu/g) coliform contamination. The quantitative category of initial coliform content before culture was predictable with 87% accuracy. This novel method can be applied to monitor food safety of other ready-to-eat consumables.

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Microbial identification of potato taste defect from coffee beans

Cited by 8 publications

References 15 publications

Facility‐specific ‘house’ microbiome ensures the maintenance of functional microbial communities into coffee beans fermentation: implications for source tracking

Facility‐specific ‘house’ microbiome ensures the maintenance of functional microbial communities into coffee beans fermentation: implications for source tracking

Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation

Rapid quantification of coliforms in ready‐to‐eat foods using lateral‐flow immunochromatographic assay

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