New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor

Krajangsang, Sukhumaporn; Seephin, Phannakan; Tantayotai, Prapakorn; Mahingsapun, Rattiyakorn; Meeampun, Yaowapa; Panyachanakul, Titiporn; Samosorn, Siritron; Dolsophon, Kulvadee; Jiamjariyatam, Rossaporn; Lorliam, Wanlapa; Srisuk, Nantana

doi:10.1007/s13205-022-03203-5

Cited by 11 publications

(11 citation statements)

References 23 publications

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“…The studies showed that P . kudriavzevii has high fermentation performance characteristics, such as potential enzymatic activities, high tolerance to diverse stresses, and crucial production of desirable metabolite profiles (Chu et al, 2023; Haile & Kang, 2019; Krajangsang et al, 2022; Shankar et al, 2022). Other yeast species, such as P .…”

Section: Discussionmentioning

confidence: 99%

Yeasts are essential for mucilage degradation of coffee beans during wet fermentation

Elhalis

Cox

Zhao

2023

Yeast

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During wet fermentation, mucilage layers in coffee cherries must be removed completely. To explain mucilage degradation, several controversial hypotheses have been proposed. The aim of this work was to improve our understanding of the kinetics of mucilage breakdown. Pulped coffee beans were wet fermented with seven different treatments for 36 h. Endogenous bacteria and yeasts are selectively suppressed, and pectinases or lactic acid are added. They also involve maintaining the beans at pH 7 throughout fermentation and using spontaneous fermentation without additives as a control. During spontaneous fermentation, yeast and lactic acid bacteria were detected and significantly increased to 5.5 log colony‐forming units (CFU)/mL and 5.2 log CFU/mL, respectively. In the first 12 h of fermentation, there was a significant degree of endogenous pectinolytic activity, which resulted in partly destroyed beans in the absence of microorganisms. By adding pectinase and lactic acid to the fermentation mass, the breakdown process was accelerated in less than 8 h. When yeast was present throughout the fermentation, complete degradation was achieved. Bacteria played no critical role in the degradation. Klebsiella pneumoniae and Erwinia soli were found in a lower population and showed weaker pectinolytic activities compared to Hanseniaspora uvarum and Pichia kudriavzevii. During wet fermentation, mucilage degradation appears to be mediated by endogenous enzymes at the early stage, whereas microbial contributions, mainly yeasts, occur subsequently. H. uvarum and P. kudriavzevii may be promising candidates to be tested in future studies as coffee starter cultures to better control the mucilage degradation process.

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Section: Discussionmentioning

confidence: 99%

Yeasts are essential for mucilage degradation of coffee beans during wet fermentation

Elhalis

Cox

Zhao

2023

Yeast

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“…The wild-type strain Wickerhamomyces anomalus YWP1-3 was originally obtained from coffee production processes and previously evaluated as a prospective starter culture for wet coffee fermentation 10 . The strain was previously identified by analyzing the gene sequence similarities of the small-subunit (SSU) rRNA.…”

Section: Methodsmentioning

confidence: 99%

“…Various pectinolytic yeasts, including Wickerhamomyces anomalus KNU18Y3, Saccharomycopsis fibuligera KNU18Y4, Papiliotrema flavescens KNU18Y5 and KNU18Y6, Pichia kudriavzevii KNU18Y7 and KNU18Y8, and Saccharomyces cerevisiae KNU18Y12 and KNU18Y13, have been isolated from coffee fermentation during wet processing for their potential as starter cultures 9 . In a previous report, Wickerhamomyces anomalus YWP1-3 was isolated from an Arabica coffee farm located in Thailand and demonstrated potential for pectinase production and growth in various culture media 10 . Research on coffee fermented with Wickerhamomyces anomalus YWP1-3 (condition ss02) has revealed unique cupping notes, including pepper, nutty, spicy, perfume, rose, floral, caramel, bell pepper, long beans, roast, orange, and green apple notes 11 .…”

Section: Introductionmentioning

confidence: 99%

Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation

Meeampun,

Panyachanakul,

Samosorn

et al. 2024

Sci Rep

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Arabica coffee is the most popular and best-selling type of coffee. During coffee fermentation, microorganisms are essential for the production of metabolites and volatile compounds that affect coffee flavor quality. This work aimed to study the mutation, selection, and characterization of the Wickerhamomyces anomalus strain YWP1-3 as a starter culture to enhance the flavor quality of Arabica coffee. The results revealed that six mutants could produce relatively high levels of the pectinase enzyme on pectin agar media and exhibited high activity levels, ranging from 332.35 to 415.88 U/ml in mucilage broth. Strains UV22-2, UV22-3, UV41-1 and UV32-1 displayed higher levels of amylase activity than did the wild type. The UV22-2 and UV22-3 mutants exhibited the highest pectin degradation indices of 49.22% and 45.97%, respectively, and displayed significantly enhanced growth rates in nitrogen yeast base media supplemented with various sugars; thus, these mutants were evaluated for their ability to serve as a starter for fermentation of Arabica coffee. The cupping scores of coffees derived from UV22-2 and UV22-3 were 83.5 ± 1.5 and 82.0 ± 2.14, respectively. The volatile compounds in the roasted coffee fermented by UV22-2 were analyzed by GC‒MS, which revealed higher levels of furfuryl alcohol and furfuryl acetate than did the other samples. These findings suggested that UV22-2 could be an influential starter culture for Arabica coffee fermentation.

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“…Inoculation fermentation of P. kudriavzevii increased the levels of ketones, pyrazines, and furans of roasted beans which endowed coffee with desirable sensory characteristics [ 59 ]. Recently, P. kudriavzevii was also isolated from the fermentation process of Arabica coffee, which has an enhancement effect on sensory impact and quality [ 60 , 61 ].…”

Section: Application In Fermented Foods and Feed Industrymentioning

confidence: 99%

Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries

Chu

Jin

et al. 2023

JoF

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Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased attention for its application in food and biotechnology areas. It is widespread in various habitats and often occurs in the spontaneous fermentation process of traditional fermented foods and beverages. The contributions of P. kudriavzevii in degrading organic acid, releasing various hydrolase and flavor compounds, and displaying probiotic properties make it a promising starter culture in the food and feed industry. Moreover, its inherent characteristics, including high tolerance to extreme pH, high temperature, hyperosmotic stress and fermentation inhibitors, allow it the potential to address technical challenges in industrial applications. With the development of advanced genetic engineering tools and system biology techniques, P. kudriavzevii is becoming one of the most promising non-conventional yeasts. This paper systematically reviews the recent progress in the application of P. kudriavzevii to food fermentation, the feed industry, chemical biosynthesis, biocontrol and environmental engineering. In addition, safety issues and current challenges to its use are discussed.

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New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor

Cited by 11 publications

References 23 publications

Yeasts are essential for mucilage degradation of coffee beans during wet fermentation

Yeasts are essential for mucilage degradation of coffee beans during wet fermentation

Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation

Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries

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