Microbiological and Biochemical Study of Coffee Fermentation

Avallone, Sylvie; Guyot, Bernard; Brillouet, Jean‐Marc; Olguín, Eugenia J.; Guiraud, Joseph-Pierre

doi:10.1007/s002840110213

Cited by 131 publications

(104 citation statements)

References 15 publications

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“…Microbial contamination can occur in the cherries and during harvesting, fermentation, drying and storage coffee beans (32). Bacteria, yeasts and filamentous fungi have been already reported in the pulp and beans of coffee processed in Brazil, India, Hawaii, Congo, Argentina, Colombia, Costa Rica, Ethiopia and Mexico (2,12,30,32). Filamentous fungi predominate at the end of the processing and during storage, and may affect the quality and safety of the final product due to production of mycotoxins (4,6,34,35).…”

Section: Introductionmentioning

confidence: 99%

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Silva¹,

Batista²,

Schwan³

2008

Braz. J. Microbiol.

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The objective of this work was to isolate and characterize filamentous fungi present in different stages of harvest, fermentation, drying and storage of coffee beans processed by natural method. The cherries were hand-picked and then placed on a cement drying platform where they remained until reached 11% of humidity. Microbial counts were found in all samples during fermentation and drying of the coffee beans. Counts of fungi in the coffee cherries collected from the tree (time 0) were around 1.5 x 10 3 CFU/g. This number increased slowly during the fermentation and drying reaching values of 2 x 10 5 CFU/g within 22 days of processing. Two hundred and sixty three isolates of filamentous fungi were identified. The distribution of species during fermentation and drying was very varied while there was a predominance of Aspergillus species during storage period. The genera found were Pestalotia (4), Paecelomyces (4), Cladosporium (26), Fusarium (34), Penicillium (81) and Aspergillus (112) and comprised 38 different species.

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Section: Introductionmentioning

confidence: 99%

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Silva¹,

Batista²,

Schwan³

2008

Braz. J. Microbiol.

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“…Portanto, o revolvimento do meio proporcionou uma redução nos valores do pH durante o processo de degomagem, embora essa redução tenha sido significativa apenas nas propriedades 2 e 3. Estes resultados sugerem que o revolvimento pode ter estimulado o crescimento de microrganismos aeróbios, que desempenham um papel importante na degradação da mucilagem do grão (AVALLONE et al, 2001) que, por sua vez, parece estar correlacionada à acidificação do meio (AVALLONE et al, 2002).…”

Section: Methodsunclassified

Perfil do pH do meio durante a degomagem de grãos de café

Lima¹,

Vieira

Martins³

et al. 2009

Bragantia

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RESUMOEste trabalho foi desenvolvido com o objetivo de investigar o perfil do pH durante o processo de degomagem de grãos de café utilizando diferentes procedimentos de manejo. O estudo foi realizado em propriedades cafeeiras da Região Sudoeste da Bahia, utilizando a variedade Catuaí Amarelo. Foi utilizado o delineamento experimental inteiramente casualizado em esquema fatorial 2 x 2 x 6, sendo dois manejos da água (com e sem troca de água do meio), dois manejos do meio degomante (com e sem revolvimento do meio), seis tempos (0, 6, 12, 18, 24, 30 horas) com três repetições. Nos tratamentos em que houve a troca de água do tanque, o revolvimento do meio degomante causou redução nos valores do pH, embora essa redução tenha sido significativa apenas nas propriedades 2 e 3. Nos tratamentos em que não foi feito o revolvimento do meio observou-se que os valores do pH do meio degomante nas propriedades 1 e 2 não reduziram significativamente após 12 horas, tanto para o tratamento em que foi realizada a troca de água do tanque, quanto para aquele cuja troca de água não foi feita. Entretanto, na propriedade 3 foi observada uma redução no pH do meio de degomagem até 24 horas; no fim do processo esta redução foi mais acentuada para o tratamento em que não houve a troca de água do tanque.Palavras-chave: acidificação, fermentação, revolvimento, Coffea arabica L.

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“…Most quality defect of coffee are attributed to inadequate control during fermentation and drying. The time required for digestion varies from 48 to 72 hrs depending on temperature and thickness of mucilage in conventional coffee demucilage (Avallone et al, 2001). Some research on fermentation of coffee mostly use some kind of enzyme, but the fermentation temperature is not measured, so in this research try to pass a method of fermentation technology known as Ohmic fermentation technology system, which is known as technology heating technology system evenly.…”

Section: Introductionmentioning

confidence: 99%

Characteristic Flavour of Robusta Coffee from South Sulawesi after Fermentation by Ohmic Technology

Reta¹,

Mursalim²,

Muhidong³

et al. 2017

Int. J. Curr. Res. Biosci. Plant Biol.

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A b s t r a c t A r t i c l e I n f oCoffee fermentation is a step of wet processing. The temperature of the fermented coffee does not come from within, but is very dependent on the environment, temperature of fermented from 30, 35 and 40 0 C and duration of fermentation 2, 6, 12 and 18 hrs. From the research, fermentation time 18 hrs flavor, aroma and mouthfeel of the best, 2 hrs bittersweet the best, characteristic flavor of aromas found in coffee that comes from Banateng flavored chocolate, caramelly, sweet teste, connilon, honeyed, spicy, buttery, sweet potato and flowery.

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Microbiological and Biochemical Study of Coffee Fermentation

Cited by 131 publications

References 15 publications

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Perfil do pH do meio durante a degomagem de grãos de café

Characteristic Flavour of Robusta Coffee from South Sulawesi after Fermentation by Ohmic Technology

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