Role of Pectinolytic Yeasts in the Degradation of Mucilage Layer of
            <i>Coffea robusta</i>
            Cherries

Agate, A. D.; Bhat, Jayashree S.

doi:10.1128/am.14.2.256-260.1966

Cited by 35 publications

(10 citation statements)

References 11 publications

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“…Several other bacterial species, including AAB, were also detected at the start of fermentation, but their population generally decreased with fermentation progress. Similar observations were also reported in previous studies (Agate & Bhat, 1966;De Bruyn et al, 2017;Evangelista et al, 2015). Overall, these microbial and pH changes observed in our study are broadly consistent with the findings reported by others, which indicates that microbial fermentation occurred successfully in our laboratory bench-scale study.…”

Section: Isolatessupporting

confidence: 93%

“…Such observations demonstrated the potential impact of yeasts on mucilage degradation compared with bacteria. Several studies reported relatively high pectinolytic activities of yeasts such as Pichia, Candida, and Saccharomyces species during wet coffee fermentation (Agate & Bhat, 1966;Masoud & Jespersen, 2006;de Melo Pereira et al, 2014), which is consistent with our observations.…”

Section: Isolatessupporting

confidence: 92%

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Yeasts are essential for mucilage degradation of coffee beans during wet fermentation

Elhalis

Cox

Zhao

2023

Yeast

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During wet fermentation, mucilage layers in coffee cherries must be removed completely. To explain mucilage degradation, several controversial hypotheses have been proposed. The aim of this work was to improve our understanding of the kinetics of mucilage breakdown. Pulped coffee beans were wet fermented with seven different treatments for 36 h. Endogenous bacteria and yeasts are selectively suppressed, and pectinases or lactic acid are added. They also involve maintaining the beans at pH 7 throughout fermentation and using spontaneous fermentation without additives as a control. During spontaneous fermentation, yeast and lactic acid bacteria were detected and significantly increased to 5.5 log colony‐forming units (CFU)/mL and 5.2 log CFU/mL, respectively. In the first 12 h of fermentation, there was a significant degree of endogenous pectinolytic activity, which resulted in partly destroyed beans in the absence of microorganisms. By adding pectinase and lactic acid to the fermentation mass, the breakdown process was accelerated in less than 8 h. When yeast was present throughout the fermentation, complete degradation was achieved. Bacteria played no critical role in the degradation. Klebsiella pneumoniae and Erwinia soli were found in a lower population and showed weaker pectinolytic activities compared to Hanseniaspora uvarum and Pichia kudriavzevii. During wet fermentation, mucilage degradation appears to be mediated by endogenous enzymes at the early stage, whereas microbial contributions, mainly yeasts, occur subsequently. H. uvarum and P. kudriavzevii may be promising candidates to be tested in future studies as coffee starter cultures to better control the mucilage degradation process.

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Section: Isolatessupporting

confidence: 93%

Section: Isolatessupporting

confidence: 92%

Yeasts are essential for mucilage degradation of coffee beans during wet fermentation

Elhalis

Cox

Zhao

2023

Yeast

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“…Schizosaccharomyces pombe was detected in the fermentation of coffee beans in Brazil (Agate and Bhat 1966 ; Silva et al 2000 ). We incubated 18 samples of coffee beans in media MC and YPD and did not detect S. pombe .…”

Section: Discussionmentioning

confidence: 99%

Insights into the ecology of Schizosaccharomyces species in natural and artificial habitats

Brysch‐Herzberg

Jia

Seidel

et al. 2022

Antonie van Leeuwenhoek

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The fission yeast genus Schizosaccharomyces contains important model organisms for biological research. In particular, S. pombe is a widely used model eukaryote. So far little is known about the natural and artificial habitats of species in this genus. Finding out where S. pombe and other fission yeast species occur and how they live in their habitats can promote better understanding of their biology. Here we investigate in which substrates S. pombe, S. octosporus, S. osmophilus and S. japonicus are present. To this end about 2100 samples consisting of soil, tree sap fluxes, fresh fruit, dried fruit, honey, cacao beans, molasses and other substrates were analyzed. Effective isolation methods that allow efficient isolation of the above mentioned species were developed. Based on the frequency of isolating different fission yeast species in various substrates and on extensive literature survey, conclusions are drawn on their ecology. The results suggest that the primary habitat of S. pombe and S. octosporus is honeybee honey. Both species were also frequently detected on certain dried fruit like raisins, mango or pineapple to which they could be brought by the honey bees during ripening or during drying. While S. pombe was regularly isolated from grape mash and from fermented raw cacao beans S. octosporus was never isolated from fresh fruit. The main habitat of S. osmophilus seems to be solitary bee beebread. It was rarely isolated from raisins. S. japonicus was mainly found in forest substrates although it occurs on fruit and in fruit fermentations, too.

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“…from Minas Gerais, Brazil (Evangelista et al, 2015;Silva et al, 2008a,b) and Proteus sp. from Mysore, India (Agate & Bhat, 1966) were isolated from either wet or semidry fermentation processes. On the fungal side, members of Aspergillus, Fusarium, and Penicillium were isolated from Brazil and Colombia (Cruz-O'Byrne et al, 2021;Silva et al, 2000) from wet coffee fermentation.…”

Section: Discussionmentioning

confidence: 99%

Exploring the diversity of microorganisms and potential pectinase activity isolated from wet fermentation of coffee in northeastern Peru

et al. 2023

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In this study, the microbiota associated with coffee fermentation from two regions from northern Peru was evaluated. Bacteria and fungi were isolated from coffee farms in the Amazonas and Cajamarca regions and identified using molecular markers 16S rRNA and ITS. The potential pectinase activity was registered by the formation of a transparent halo around colonies. As a result, 29 and 09 species belonging to bacteria and fungi, respectively, were found. The bacterial genera Lysinibacillus and Stenotrophomonas and the fungal genus Aspergillus accounted for the highest number of species isolated from coffee ferments. Forty-one out of 71 isolates showed some type of pectinase enzyme activity, and they included 23 isolates from Cajamarca and 18 from Amazonas. Nevertheless, only three bacterial species registered the formation of transparent halos and showed relevant potential pectinase enzyme activity, namely, Lysinibacillus xylanilyticus, Stenotrophomonas maltophilia, and Stenotrophomonas pavanii, which were all from the Cajamarca region. These species could be further investigated by quantifying enzymes activity and performing other biochemical properties to prototype starter cultures. Accordingly, the study of indigenous microorganisms with biological potential will be essential to increase the coffee value chain and improve the incomes of farmers.

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Role of Pectinolytic Yeasts in the Degradation of Mucilage Layer of Coffea robusta Cherries

Cited by 35 publications

References 11 publications

Yeasts are essential for mucilage degradation of coffee beans during wet fermentation

Yeasts are essential for mucilage degradation of coffee beans during wet fermentation

Insights into the ecology of Schizosaccharomyces species in natural and artificial habitats

Exploring the diversity of microorganisms and potential pectinase activity isolated from wet fermentation of coffee in northeastern Peru

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