Bacteria Responsible for Mucilage-Layer Decomposition in Kona Coffee Cherries1

Frank, Hilmer A.; Lum, Norma A.; Cruz, Amy S. Dela

doi:10.1128/aem.13.2.201-207.1965

Cited by 35 publications

(11 citation statements)

References 8 publications

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“…When fermentation fails, it results in the development of spoilage microorganisms that adversely affect the coffee's aroma and flavour. Coffee beans resulting from such fermentations are often referred to as "stinkers" [42,43]. Underfermented coffee beans contain residual mucilage and sugar that prevent drying and create a conducive environment for the development of spoilage bacteria and fungi.…”

Section: E Negative Impact Of Fermentation On Coffee Flavour and Aromamentioning

confidence: 99%

The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

Haile

Kang

2019

Journal of Food Quality

167

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Coffee is one of the most important and widely used commercial crops in the world. After ripe coffee cherries are harvested, coffee must pass through several steps to become (green) raw coffee beans. Commonly, there are three different processing methods used to obtain green coffee beans from coffee cherries, namely, the wet, dry, and semidry methods. Microorganisms (yeasts and bacteria) play a major role in coffee fermentation process by degrading mucilage by producing different enzymes (pectinase), acids, and alcohols. Starter culture development is crucial and is done by selecting microorganisms that have certain characteristics, such as mucilage degradation ability, tolerance to stress during fermentation, the ability to suppress the growth of pathogenic fungi, and a positive impact on the sensory quality of the coffee. Currently, green coffee beans obtained from farms that use any of the above processing methods are fermented with selected microorganisms to improve the flavour and aroma of the coffee. This is the result of a new insight into the development of unique flavoured coffee and into engaging with the coffee market to better benefit. This review gives a comprehensive overview of the fermentation process, microorganisms and starter cultures, and fermentation’s impact on coffee quality. Future prospects are also discussed through the incorporation of recent research.

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Section: E Negative Impact Of Fermentation On Coffee Flavour and Aromamentioning

confidence: 99%

The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

Haile

Kang

2019

Journal of Food Quality

167

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“…Fermentasi kopi bertujuan untuk melepaskan lapisan lendir (mucilage) yang masih melekat pada biji (Panggabean, 2011). Dekomposisi lapisan lendir (mucilage) selama fermentasi biji kopi terjadi karena adanya aktivitas metabolisme mikroorganisme yang berasal dari lingkungannya (Frank et al, 1996). Mucilage kaya akan pektin dan gula (Murthy dan Naidu, 2011).…”

Section: Pendahuluanunclassified

KARAKTERISTIK KOPI BUBUK ARABIKA (Coffea arabica L) TERFERMENTASI Saccharomyces cerevisiae

2019

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Characteristics Of Arabica Ground Coffee (Coffea arabica L) Fermented by Saccharomyces cerevisiae Coffee is one of the plantation commodities that have higher economic value among other plantation crops. Arabica coffee has superior quality and taste compared to others. Coffee has been widely processed into grounded coffee products. The quality of ground coffee is influenced by many factors; one of them is processing. In the processing of coffee fruit into coffee beans the process that is certain to occur is fermentation. Fermentation affects ground coffee quality products. This study focused on observing the quality of arabica ground coffee fermented by Saccharomyces cerevisiae. The quality parameters of the ground coffee observed include water content, coffee extract and caffeine content. Other qualities supporting parameters are pH of ground coffee and phytochemical test. In addition, the fermentation pH was also observed in the fermentation process, reducing sugar content and qualitative testing of ethanol. Saccharomyces cerevisiae concentration was varied 0% (K0), 1% (K1), 2% (K2), 3% (K3) and 4% (K4) with duration of fermentation is for 24 hours. The quality of arabica ground coffee products is in accordance with SNI Ground Coffee 01-3542-2004 with the following values: Water content 2,3-1,6% b/b. Coffee extract 30,7-30,3% b/b. Caffeine content 1,18-1,01% b/b. The pH of brewed ground coffee is 6,5-5,1. Alkaloids, saponins and tannins were detected in all different treatments of ground coffee samples. Flavonoids were only detected in the treatment of K0 ground coffee samples. The fermentation pH at the initial state was 5,61 and after fermentation was 4,91-3,89. Reducing sugar content at the initial state was 32,35% b/b and after fermentation 21,2-4,3% b/b. Ethanol was detected in all samples before and after fermentation.Keywords: Coffea Arabica L, Ground Coffee Quality, Fermentation, Saccharomyces cerevisiae ABSTRAK Kopi merupakan salah satu komoditi perkebunan yang memiliki nilai ekonomis yang cukup tinggi diantara tanaman perkebunan lainnya. Kopi Arabika memiliki karakteristik dan cita rasa superior dibanding yang lainnya. Kopi banyak diolah menjadi produk kopi bubuk. Karakteristik kopi bubuk dipengaruhi oleh banyak faktor salah satunya adalah berdasarkan cara pengolahan. Pada pengolahan dari buah kopi sampai menjadi biji kopi suatu proses yang pasti dilalui, yaitu fermentasi. Fermentasi berpengaruh terhadap karakteristik kopi bubuk yang dihasilkan. Penelitian ini difokuskan mengamati karakteristik kopi bubuk Arabika hasil fermentasi menggunakan Saccharomyces cerevisiae. Parameter karakteristik kopi bubuk yang diamati meliputi kadar air, sari kopi dan kadar kafein. Parameter penunjang karakteristik lainnya, yaitu pH seduhan kopi bubuk dan uji fitokimia. Selain itu, pada proses fermentasi juga diamati pH fermentasi, kadar gula pereduksi dan uji kualitatif etanol. Konsentrasi Saccharomyces cerevisiae divariasikan 0% (K0), 1% (K1), 2% (K2), 3% (K3) dan 4% (K4) dengan durasi waktu fermentasi selama 24 jam. Karakteristik kopi bubuk Arabika yang dihasilkan sesuai dengan SNI Kopi Bubuk 01-3542-2004 dengan nilai sebagai berikut: kadar air 2,33–1,6% b/b, sari kopi 30,7 – 30,3% b/b, kadar kafein 1,18–1,01% b/b dan pH seduhan kopi bubuk 6,5–5,1. Alkaloid, saponin dan tanin terdeteksi pada semua perlakuan sampel kopi bubuk. Flavonoid hanya terdeteksi pada perlakuan sampel kopi bubuk K0. pH fermentasi pada keadaan awal 5,61 dan setelah fermentasi 4,91–3,89. Kadar gula pereduksi pada keadaan awal 32,35% b/b dan setelah fermentasi 21,2–4,3% b/b. Etanol terdeteksi pada semua sampel sebelum dan setelah fermentasi.Kata kunci: Coffea Arabica L, mutu kopi bubuk, Fermentasi, Saccharomyces cerevisiae

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“…The mucilage layer of the coffee cherry must be removed before beans can be effectively dried and roasted. Failure to do so may result in microbial contamination and the infusion of 'off-flavours' into the bean and subsequently prepared beverage (Frank et al 1965;Amorim & Amorim 1977). Strictly speaking the breakdown of the mucilage layer is not a maceration process as mucilage has no cellular structure.…”

Section: ( I I ) Processing Of Coffee Cocoa and Similar Beansmentioning

confidence: 99%

A Review: Maceration in Relation to the Post‐harvest Handling and Processing of Plant Material

Chesson¹

1980

Journal of Applied Bacteriology

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Bacteria Responsible for Mucilage-Layer Decomposition in Kona Coffee Cherries1

Cited by 35 publications

References 8 publications

The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

KARAKTERISTIK KOPI BUBUK ARABIKA (Coffea arabica L) TERFERMENTASI Saccharomyces cerevisiae

A Review: Maceration in Relation to the Post‐harvest Handling and Processing of Plant Material

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