Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods

Martinez, Silvia Juliana; Batista, Nádia Nara; Bressani, Ana Paula Pereira; Dias, Disney Ribeiro; Schwan, Rosane Freitas

doi:10.3390/foods11243945

Cited by 3 publications

(1 citation statement)

References 39 publications

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“…However, additional investigation is necessary to thoroughly understand the individual antioxidants affected and the underlying mechanisms involved. Improving coffee fermentation procedures and creating beans with improved antioxidant qualities require advanced knowledge of the variations in antioxidants brought on by SIAF [6,15,30]. Additional investigation is needed to thoroughly understand the mechanisms underlying those changes and optimize the SIAF process to improve coffee's antioxidant properties.…”

Section: Issn 2087-2852 E-issn 2338-1655 45mentioning

confidence: 99%

The Impact of Self-Induced Anaerobic Fermentation (SIAF) on Coffee Antioxidants: A Review

Kartika,

Sunarharum,

Mahatmanto

2024

JELS

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Coffee is one of the most traded commodities in the world and plays a crucial role in Indonesia's economy. The price of coffee is intricately tied to its quality and perceived health benefits. Recently, there has been a growing interest in studying the effect of post-harvest processing, particularly fermentation, on coffee antioxidants. Among the various fermentation techniques, self-induced anaerobic fermentation (SIAF) has emerged as an innovative approach to enhance coffee antioxidants. Despite its potential, the effects of SIAF on coffee antioxidants appear to be inconsistent, and the underlying mechanisms remain unclear. This review aims to evaluate the potential impacts of SIAF on coffee's antioxidant contents and activities. Relevant articles from 2013 to 2023 that discuss the effects of SIAF on coffee antioxidants were reviewed. The results indicate that SIAF may enhance coffee's antioxidant contents and activities, but the effects appear to depend on the microorganisms involved in the fermentation process. The effects may be linked to the microbial activities and enzymatic processes that change the biochemical compositions of the coffee during fermentation. Knowledge of the mechanisms underlying the effects is important for optimal integration of SIAF into the coffee industry. This study contributes valuable insights into the promising role of SIAF in enhancing coffee antioxidants and emphasizes the importance of continued research in this field.

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Section: Issn 2087-2852 E-issn 2338-1655 45mentioning

confidence: 99%

The Impact of Self-Induced Anaerobic Fermentation (SIAF) on Coffee Antioxidants: A Review

Kartika,

Sunarharum,

Mahatmanto

2024

JELS

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Analysis of the Physicochemical Properties and Microbial Composition of Fenjiu Daqu During Daqu Making Processes

Zhao

Gao

2022

j biobased mat bioenergy

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Daqu is an important raw material as a starter in the fermentation process, provides various microorganisms that required during the fermentation in the fermentation process. However, the microbial communities characteristics in different Daqu making stages need to be further studied. In this paper, three kinds of Daqu including Qingcha, Houhuo and Hongxin were selected as research material, the physicochemical properties and microbial communities were studied in four typical Daqu making stages including Qupei, Shangmei, Houhuo and Chufang stages. The total DNA was extracted using E.Z.N.A. Soil DNA Kit, and the microbial community characteristics were further analyzed based on polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE). In the results, at each stage of Daqu production process, the physical and chemical properties, microbial numbers and enzyme activities among the three kinds of Daqu had few differences, while the composition of microbial community was in dynamic change. Specifically, combined with OTU analysis, it is found that the dominant bacteria in Daqu include 5 kinds of lactobacillus, as well as other bacteria of Thermoactinomyces, Streptococcus and Acetobacter. As for fungi, the identified at species level include 3 yeasts, as well as 4 genera including Aspergillus oryzae, Malassezia globosa, Saccharomycopsis, Pichia, and Thermoascus. In the different production stages of the three kinds of Daqu, the composition and structure of microbiology communities changed dynamically with the fermentation time, which may be affected by multiple factors such as temperature and environment. In conclusion, the physical and chemical properties and microbial community structure of Fenjiu Daqu in the Daqu making process was analyzed, and the changes of microbial diversity in different stages were preliminarily explored, which can provide a theoretical basis for further understanding and improving the quality of Fenjiu Daqu.

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Microbial Diversity Using a Metataxonomic Approach, Associated with Coffee Fermentation Processes in the Department of Quindío, Colombia

2023

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Coffee fermentation is a complex process, mainly involving bacteria and yeasts, whose interaction influences beverage quality. The way this process is conducted affects the interactions between these microorganisms. To identify microbial diversity in fermenting coffee, samples were collected from 20 farms in the Department of Quindío, Colombia. Metataxonomic analyses using high-throughput sequencing and volatile organic compound identification in green coffee beans were performed with HS-SPME and GC-MS. Potential relationships between some families and genera with different fermentation types and coffee quality were evaluated. In our results, samples presented with high richness and diversity were greater for bacteria than for yeast/fungi. The Enterobacteriaceae family dominated at the beginning of fermentation, while Leuconostoc, Lactobacillus, Gluconobacter, and Acetobacter genera dominated at the end, a finding related to pH reduction and final coffee quality. Overall, 167 fungal families were identified, but Saccharomyceaceae dominated from the beginning. Alcohols and esters were the main chemical classes identified in green coffee bean samples from these fermentations. These results will facilitate the identification process conditions that influence the presence and abundance of microorganisms related to quality as well as contributing to the design of strategies to conduct fermentations to improve the final quality of coffee.

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Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods

Cited by 3 publications

References 39 publications

The Impact of Self-Induced Anaerobic Fermentation (SIAF) on Coffee Antioxidants: A Review

The Impact of Self-Induced Anaerobic Fermentation (SIAF) on Coffee Antioxidants: A Review

Analysis of the Physicochemical Properties and Microbial Composition of Fenjiu Daqu During Daqu Making Processes

Microbial Diversity Using a Metataxonomic Approach, Associated with Coffee Fermentation Processes in the Department of Quindío, Colombia

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