Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger

Coffee flavor considerably depends on the fermentation process, with contributing factors including fermentation temperature, oxygen concentration, and microbial diversity. Efficient controlling of the fermentation can improve the quality of coffee beverages. Therefore, several studies on coffee fermentation processes have been conducted in various regions. The objective of this study was to assess the microbial diversity of coffee beans undergoing anaerobic fermentation at various temperatures (4 & DEG;C or 37 & DEG;C) and fermentation durations (12 h or 36 h) using full-length 16S rRNA sequencing. This analysis aimed to evaluate the inhibitory effects of the fermented metabolites against ochratoxin-producing Aspergillus niger. From our results, Acetobacter was identified as the dominant microbial community at higher fermentation temperatures, whereas Leuconostoc and Gluconobacter were the dominant genera at lower temperatures. However, at lower temperatures, changes in microbial communities were relatively slow. This study expands our knowledge of the microbial diversity involved in the anaerobic fermentation of coffee beans in Taiwan. The findings of this study can be used in future research to cultivate microorganisms linked to the quality and improve the quality of coffee beverages through fermentation.

Automated summary

The flavor of coffee is affected by the fermentation process, which is influenced by factors such as temperature, oxygen concentration, and microbial diversity. This study examined the microbial diversity in coffee beans undergoing anaerobic fermentation at different temperatures and durations. The results showed that Acetobacter dominated at higher temperatures, while Leuconostoc and Gluconobacter were dominant at lower temperatures. This study provides valuable insights into the microbial diversity involved in the anaerobic fermentation of coffee beans and its potential impact on coffee quality.