Modulation of aroma and chemical composition of coffee beans through simultaneous and sequential inoculation of Pichia fermentans and Pediococcus pentosaceus during wet fermentation

de Mello Sampaio, Vitória; Wiele, Natan; da Silva Vale, Alexander; Woiciechowski, Adenise Lorenci; Karp, Susan Grace; Soccol, Carlos Ricardo; de Melo Pereira, Gilberto Vinícius

doi:10.1007/s43393-024-00253-z

Cited by 1 publication

(6 citation statements)

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“…Lactic and acetic acids were identified after 12 hours of fermentation, with peak production (2.14 ± 0.68 g/L and 1.13 ± 0.43 g/L, respectively) achieved by the 17th hour. Ethanol and lactic acid, found in concentrations similar to those observed in prior coffee fermentations, aid in removing the coffee pulp and inhibit the growth of microorganisms that produce off-flavors [ 5 , 26 , 38 ]. Regarding coffee quality, ethanol acts as a byproduct that contributes to esters and other aromatic compounds’ formation, essential for the coffee’s flavor complexity and depth.…”

Section: Resultsmentioning

confidence: 99%

“…Figure 5 shows the evolving pattern of VOCs over a 24 h fermentation, highlighting the metabolic impact of both plant-derived (25 VOCs) and microbial-derived (13 VOCs) compounds [ 2 , 22 , 24 , 38 , 40 , 41 , 42 , 43 , 44 ]. The content of each VOC identified throughout the fermentation is also presented in the Supplemental Material, Table S1 .…”

Section: Resultsmentioning

confidence: 99%

“…However, it exhibited low citric acidity, a medium body lacking in cleanliness, and imbalance. The limited sensory complexity may be attributed to the absence of yeasts and LAB during the fermentation process, typically responsible for esters, aldehydes, and lactic acid, crucial for shaping the beverage’s sensory profile [ 38 ]. Another hypothesis is that the 24 h fermentation period might have been too short for microbial compounds to fully permeate the beans [ 17 ].…”

Section: Resultsmentioning

confidence: 99%

“… Volatile organic compounds detected during coffee fermentation in the subtropical zone. The differentiation between plant- and microbial-derived based on a comprehensive analysis of studies referenced in [ 2 , 17 , 22 , 38 , 40 , 41 , 42 , 43 , 44 , 47 ]. …”

Section: Figurementioning

confidence: 99%

“…Hence, while these attributions are educated guesses based on typical metabolic products, precise identification requires direct analysis and isolation of compounds produced by each microorganism during fermentation. The differentiation between plant-and microbial-derived based on a comprehensive analysis of studies referenced in [2,17,22,38,[40][41][42][43][44]47].…”

Section: Volatile Compoundsmentioning

confidence: 99%

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Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic–Metabolomics Analysis

Vale,

Pereira,

De Dea Lindner

et al. 2024

Foods

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Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography–mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture.

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Section: Resultsmentioning

confidence: 99%