The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation

Ribeiro, Luciana Silva; Miguel, Maria Gabriela da Cruz Pedrozo; Martinez, Silvia Juliana; Bressani, Ana Paula Pereira; Evangelista, Suzana Reis; Silva, Cristina Ferreira; Schwan, Rosane Freitas

doi:10.1007/s11274-020-02963-7

Cited by 32 publications

(16 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…There is no work on the direct production of 2,3-BD from SCG. However, it has been reported that 2,3-BD was detected after the fermentation of green coffee beans from C. cellulans , with a spontaneous fermentation using mesophilic and lactic acid bacteria to improve the fermentation process [ 47 ], and from Rhizopus oligosporus, with valine biosynthetic fermentation, followed by diacetyl formation and acetoin formation aimed at the modulation of the coffee aroma [ 48 ]. These two works detected 2,3-BD, but this was not the objective of their work.…”

Section: Conversion Of Polysaccharides and Their Hydrolysates Into Bi...mentioning

confidence: 99%

Valorization of Spent Coffee Grounds as Precursors for Biopolymers and Composite Production

et al. 2022

View full text Add to dashboard Cite

Spent coffee grounds (SCG) are a current subject in many works since coffee is the second most consumed beverage worldwide; however, coffee generates a high amount of waste (SCG) and can cause environmental problems if not discarded properly. Therefore, several studies on SCG valorization have been published, highlighting its waste as a valuable resource for different applications, such as biofuel, energy, biopolymer precursors, and composite production. This review provides an overview of the works using SCG as biopolymer precursors and for polymer composite production. SCG are rich in carbohydrates, lipids, proteins, and minerals. In particular, carbohydrates (polysaccharides) can be extracted and fermented to synthesize lactic acid, succinic acid, or polyhydroxyalkanoate (PHA). On the other hand, it is possible to extract the coffee oil and to synthesize PHA from lipids. Moreover, SCG have been successfully used as a filler for composite production using different polymer matrices. The results show the reasonable mechanical, thermal, and rheological properties of SCG to support their applications, from food packaging to the automotive industry.

show abstract

Section: Conversion Of Polysaccharides and Their Hydrolysates Into Bi...mentioning

confidence: 99%

Valorization of Spent Coffee Grounds as Precursors for Biopolymers and Composite Production

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The decrease in pH value during the fermentation process was caused by organic acids produced during fermentation due to microbial metabolism. An essential medium is important to maintain the viability of starter culture in fermented coffee fermentation (Ribeiro et al 2020). A study by Havare et al (2019) showed that a starter culture containing the consortia of Saccharomyces cerevisiae, Lactobacillus plantarum, and Bacillus sphaericus (1:1:1) at 10% inoculum concentration was found significant in demucilizatin of Arabica coffee beans.…”

Section: Fermentative Processmentioning

confidence: 99%

“…Fermentation can improve the physical quality and taste of coffee beans through changes in the physical and chemical composition of coffee. In wet coffee fermentation, the use of selected starter bacteria can be an alternative to producing coffee with higher quality and distinct aromas, and it is possible to direct the coffee flavor precursors using different strains (Ribeiro et al 2020). Fermentation time depends on several factors, namely the number of coffee beans, water, temperature, and humidity (Murthy et al 2011;Simanjuntak 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Several methods have been used to accelerate the fermentation time, among others, by using selected microbes. Ribeiro et al (2020) selected and used Leuconostoc mesenteroides CCMA 1105 and Lactobacillus plantarum CCMA 1065 as starter cultures in the wet fermentation of pulped coffee. Silva (2013) selected microbes based on their ability to produce pectin lyase and organic compounds, included Bacillus cereus, Bacillus megaterium, Bacillus subtilis, Candida parapsilosis, Pichia carribica, Pichia guilliermondii, and S. cerevisiae.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821

et al. 2021

View full text Add to dashboard Cite

Abstract. Wibowo NA, Mangunwardoyo W, Santoso TJ, Yasman. 2021. Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821. Biodiversitas 22: 3922-3928. Fermentation is one of the post-harvest steps that influence the quality of coffee. This study aims to determine the sensory quality of Liberica coffee beans cv. Liberoid Meranti (LiM) fermented using a consortium of bacteria from saliva Arctictis binturong Raffles, 1821 with varying fermentation periods. Fermentation was performed in a wet process for 0, 4, 8, 12-hours in triplicate. The parameters observed were caffeine, protein, and fat content. The sensory quality of brewed coffee was conducted refers to the standard Speciality Coffee Association (SCA). The data obtained were processed with Minitab version 16 for Windows and analyzed using ANOVA with a level of 5% and followed by a post hoc test. The results showed that coffee fermented for 0, 4, 8, 12 hours has protein content of 15.31-15.67%; 15.09-16.62%; 12.71-13.07%; 14.64-14.69%; fat content of 9.48%; 10.20%; 9.96%; 10.21%; and caffeine content of 1.05%; 0.99%; 0.96%; 1.02%, respectively. The length of the fermentation period affects significantly (p<0.05) the content of protein, fat, and caffeine. The final score of cupping test in coffee fermented for 0, 4, 8, and 12 h were 77.63; 78.13; 82; and 80.25, respectively. A fermentation period of 8 and 12 hours improve the flavor score that categorized fermented Liberica coffee as specialty coffee (8.00 - <9.00 = superior).

show abstract

“…También en ambas muestras se identificó el género Candida (31.9% y 5.2% respectivamente). Este género ha sido reportado en procesamiento de café seco y húmedo (Inés et al, 2012;Masoud et al, 2004;Nasanit & Satayawut, 2015;Reis et al, 2015;Ribeiro et al, 2020;Silva et al, 2008b;Silva et al, 2000).…”

Section: Resultados Y Discusiónunclassified

Identificación de la diversidad microbiana de Coffea arabica y coffea canephora en los diferentes métodos de cultivo y de procesamiento mediante secuenciación masiva de nueva generación y la prevalencia de ocratoxina A en café de Chiapas

Alvarez

View full text Add to dashboard Cite

A las mujeres y hombres que se dedican al cultivo del café…. ¡Gracias! vi DEDICATORIA "Todo lo puedo en Cristo que me fortalece" (Filipenses 4,13) A Dios, Padre-Madre, por darme el valor y la fuerza para levantarme cada día y seguir caminando sostenida por la Fe.A mi amada hija María Eugenia Bermúdez Aguilar, por enseñarme el significado del verdadero amor y, porque contigo me reencontré con Dios en el primer instante de saberte viva.A mis padres Profesores Armando y Luz Amparo † , con amor y gratitud por su ejemplo de vida.Para mis hermanos Lolis, Amparito y Armando y a mis cuñados Hugo, Carlos y Rocio, porque me han acompañado y aceptado en todas las locuras de mi vida, entre ellas este doctorado.Mención de gratitud especial a mis sobrinos. Por ser mi alegría y luz, en momentos de profunda tristeza y, acompañarnos a Maru y a mí, siempre. Si Dios me hubiera concedido la oportunidad de tener otro hijo, los hubiera elegido a todos.A mi querida tía Florecita Moreno, por su amor incondicional y sus palabras de vida y sabiduría, que me hicieron recobrar la fe y el aliento cuando creí que no podría continuar.A mis familiares y amigos, gracias por acompañarme en el viaje de mi vida.

show abstract

The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation

Cited by 32 publications

References 34 publications

Valorization of Spent Coffee Grounds as Precursors for Biopolymers and Composite Production

Valorization of Spent Coffee Grounds as Precursors for Biopolymers and Composite Production

Effect of fermentation on sensory quality of Liberica coffee beans inoculated with bacteria from saliva Arctictis binturong Raffles, 1821

Identificación de la diversidad microbiana de Coffea arabica y coffea canephora en los diferentes métodos de cultivo y de procesamiento mediante secuenciación masiva de nueva generación y la prevalencia de ocratoxina A en café de Chiapas

Contact Info

Product

Resources

About