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

The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study mesophilic bacteria (MB) and lactic acid bacteria (LAB) isolated from wet coffee processing and evaluate their performance in a pulped coffee medi...

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Bibliographic Details
Published in:World journal of microbiology & biotechnology 2020-12, Vol.36 (12), p.186-186, Article 186
Main Authors: Ribeiro, Luciana Silva, da Cruz Pedrozo Miguel, Maria Gabriela, Martinez, Silvia Juliana, Bressani, Ana Paula Pereira, Evangelista, Suzana Reis, Silva e Batista, Cristina Ferreira, Schwan, Rosane Freitas
Format: Article
Language:English
Subjects:
Acetic acid
Acids
Applied Microbiology
Aroma
Bacteria
Beans
Biochemistry
Biomedical and Life Sciences
Biotechnology
Butanediol
Coffee
Environmental Engineering/Biotechnology
Esters
Fermentation
Fermented food
Furans
Ketones
Lactic acid
Lactic acid bacteria
Life Sciences
Linalool
Mesophilic bacteria
Metabolites
Microbiology
Organic acids
Original Paper
Performance evaluation
Pesticides
Phenylethyl alcohol
Pyrazines
Pyridines
Starter cultures
Strains (organisms)
Succinic acid
Volatile compounds
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Summary:The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study mesophilic bacteria (MB) and lactic acid bacteria (LAB) isolated from wet coffee processing and evaluate their performance in a pulped coffee medium. Eighty-six bacteria isolates (59 MB and 27 LAB) were assessed for pectinolytic activity, metabolite production, and pH value decrease in coffee-based culture (CPM). Seven bacteria strains (3 MB and 4 LAB) were selected and used as starter cultures in the wet fermentation of pulped coffee. The MB and LAB populations varied from 4.48 to 8.43 log CFU g −1 for MB and 3.54 to 8.72 log CFU g −1 for LAB during fermentation. Organic acid concentration (ranged from 0.01 to 0.53 for succinic acid; 0.71 to 8.14 for lactic acid and 0.06 to 0.29 for acetic acid), and volatile compounds (44 compounds were detected in green beans and 98 in roasted beans) were evaluated during fermentation. The most abundant compounds found in roasted beans belong to furans [15], ketones and esters [14], pyridines [13], and pyrazines [12]). Leuconostoc mesenteroides CCMA 1105 and Lactobacillus plantarum CCMA 1065 presented volatile compounds important for coffee aroma. Isovaleric acid; 2,3-butanediol; phenethyl alcohol; β-linalool; ethyl linoleate; and ethyl 2-hydroxypropanoate could improve cupping qualities. Graphic abstract
ISSN:0959-3993
1573-0972
DOI:10.1007/s11274-020-02963-7