Sensory Q-Grader evaluation of fermented arabica coffees by yeast (Saccharomyces cerevisiae) and lactic bacteria (Pediococcus acidilactici) cultures

Rodrigues, Sandy Dias; Coelho, Vinicius Serafim; Freitas, Valdeir Viana; Brioschi, Alessandra; Júnior, Dério Brioschi; Guarçoni, Rogério Carvalho; Pereira, Lucas Louzada; Eller, Monique Renon; Cardoso, Wilton Soares

doi:10.25186/.v15i.1690

Cited by 4 publications

(2 citation statements)

References 36 publications

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“…Fermentation is a biological process in which diverse groups of microorganisms degrade carbohydrates and other organic compounds present in the mucilaginous mesocarp of the fruit. Coffee beans absorb these compounds produced during fermentation, which transform into flavor precursors, contributing to the development of novel sensory profiles [ 15 , 16 ]. However, being a complex process involving a wide variety of microorganisms and enzymes, it requires a thorough understanding and mastery by producers [ 10 , 12 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2

Silva,

Pereira,

Cruz

et al. 2024

Foods

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Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in the formation of distinct sensory profiles. This study investigated the impact of different fermentation methods on the quality of coffee beverages, specifically utilizing the Catiguá MG2 variety. The experimental setup involved fermenting the coffee in 200 L bioreactors, employing both natural and pulped coffee beans. The fermentation process utilized was self-induced anaerobic fermentation (SIAF), conducted in either a solid-state or submerged medium over a 96 h period. Analytical sampling was conducted initially and at 24 h intervals thereafter to quantify the concentration of sugars, alcohols, and organic acids. Sensory evaluation was performed using the established protocols of the Specialty Coffee Association (SCA). The outcomes of this investigation reveal that fermentation substantially enhances the quality of coffee, with each treatment protocol yielding divergent profiles of acids and alcohols, thereby influencing the sensory characteristics of the resulting beverage. Notably, superior quality beverages were produced from naturally processed coffee subjected to solid-state fermentation for durations exceeding 24 h. These findings underscore the significant influence of fermentation techniques and duration on the sensory attributes and overall quality of coffee.

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Section: Introductionmentioning

confidence: 99%

Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2

Silva,

Pereira,

Cruz

et al. 2024

Foods

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“…Previous studies have demonstrated diverse microbial communities in coffee postharvest processing, which could be affected by processing parameters, geographical origins, local conditions, and coffee varieties. − The use of starter cultures, especially the yeasts (e.g., Saccharomyces cerevisiae, Torulaspora delbrueckii , Candida parasilosis , Pichia kudriavzevii ), was also tested to modulate the microbial community during processing, leading to differentiating sensorial traits in the final cup. − However, more studies on the coffee-related microorganisms are needed to further unlock their flavor generation potency and the potential to modulate coffee quality. In this study, we covered the evaluation of yeasts in a Nicaraguan farm with postharvest processes of higher sustainability potential, allowing us to go beyond wet processing.…”

Section: Introductionmentioning

confidence: 99%

Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform

Zhang

Page-Zoerkler

Genevaz

et al. 2023

J. Agric. Food Chem.

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Postharvest processing of coffee has been shown to impact cup quality. Yeasts are known to modulate the sensory traits of the final cup of coffee after controlled fermentation at the farm. Here, we enumerated native coffee yeasts in a Nicaraguan farm during dry and semidry postharvest processing of Arabica and Robusta beans. Subsequently, 90 endogenous yeast strains were selected from the collected endogenous isolates, identified, and subjected to high-throughput fermentation and biovolatile generation in a model system mimicking postharvesting conditions. Untargeted volatile analysis by SPME-GC-MS enabled the identification of key aroma compounds generated by the yeast pool and demonstrated differences among strains. Several genera, including Pichia, Candida, and Hanseniaspora, showed both strain- and species-level variability in volatile generation and profiles. This fermentation platform and biovolatile database could represent a versatile opportunity to accelerate the development of yeast starter cultures for generating specific and desired sensory attributes in the final cup of coffee.

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Impact of single and mixed cultures of yeasts and lactic acid bacteria in coffee fermentation and cup quality

Estela‐Escalante,

Rodriguez‐Portilla,

Pinillos‐Miñano

et al. 2024

Applied Research

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Saccharomyces cerevisiae LBTF 21.3, Pichia manshurica LBTF 21.1 and Leuconostoc lactis LBTF 21.1 were used as single and mixed cultures in coffee fermentations. Fermentations carried out in glass jars with P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 showed higher fermentation rates than S. cerevisiae LBTF 21.3/P. manshurica LBTF 21.1 or S. cerevisiae LBTF 21.3/Leuc. lactis LBTF 21.1. The highest cup quality was reached with P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 (83.0 points). Full factorial design (22) carried out with Pichia manshurica LBTF 21.1 revealed that the higher proportion of water added before the fermentation resulted in higher production of acetic acid. A contrary effect of this variable was observed on the production of lactic acid with Leuconostoc lactis LBTF 21.1. Fermentations conducted in bioreactor evidenced the production of acetaldehyde by P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1, P. manshurica LBTF 21.1 and Leuc. lactis LBTF 21.1. Additionally, the highest cup quality was reached in fermentations with P. manshurica LBTF 21.1 (82.5 points) followed by Leuc. lactis LBTF 21.1 (81.5 points) and P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 (81.0 points). Fermentations of coffee with single and mixed cultures are interesting strategies for the improvement of the sensory quality.This article is protected by copyright. All rights reserved.

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Sensory Q-Grader evaluation of fermented arabica coffees by yeast (Saccharomyces cerevisiae) and lactic bacteria (Pediococcus acidilactici) cultures

Cited by 4 publications

References 36 publications

Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2

Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2

Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform

Impact of single and mixed cultures of yeasts and lactic acid bacteria in coffee fermentation and cup quality

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