Journal
FRONTIERS IN MICROBIOLOGY
Volume 12, Issue -, Pages -Publisher
FRONTIERS MEDIA SA
DOI: 10.3389/fmicb.2021.713969
Keywords
Hansinaspora uvarum; Pichia kudriavzevii; yeasts; coffee fermentation; volatiles
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Hansinaspora uvarum and Pichia kudriavzevii, used as starter cultures in wet fermentations of coffee beans, led to faster and more complete utilization of sugars in the mucilage, resulting in higher concentrations of metabolites. The coffee produced from inoculated fermentations, especially with P. kudriavzevii, scored higher in flavor, aroma, and acidity in cup tests compared to spontaneous fermentation. These findings highlight the important role of yeasts in wet fermentation of coffee beans and their potential contribution to high quality coffee.
Hansinaspora uvarum and Pichia kudriavzevii were used as starter cultures to conduct inoculated wet fermentations of coffee beans, and their growth, metabolic activities and impact on the flavor, aroma and overall sensory quality of coffee were compared with spontaneous fermentation (control). H. uvarum and P. kudriavzevii dominated the fermentations, growing to maximum populations of about 10.0 log CFU/ml compared with 8.0 log CFU/ml in the spontaneous fermentation. The dominance of the inoculated yeasts led to faster and more complete utilization of sugars in the mucilage, with resultant production of 2-3 fold higher concentrations of metabolites such as glycerol, alcohols, aldehydes, esters, and organic acids in the fermented green beans. Cup tests showed coffee produced from the inoculated fermentations, especially with P. kudriavzevii, received higher scores for flavor, aroma and acidity than the control. The findings of this study confirmed the crucial role of yeasts in the wet fermentation of coffee beans and their contribution to high quality coffee, and demonstrated the potential H. uvarum and P. kudriavzevii as starter cultures in the process.
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