Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting

Wang, Chenhui; Sun, Jingcan; Lassabliere, Benjamin; Yu, Bin; Zhao, Feifei; Zhao, Fangju; Chen, Ying; Liu, Shao-Quan

doi:10.1002/jsfa.9202

Cited by 64 publications

(25 citation statements)

References 47 publications

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“…The steady increase in lactic acid content is correlated to LAB growth that display fermentative metabolism with usually lactic acid as the main metabolic end product 37 . This is also an important end-metabolite associated with coffee fermentation, which assist in the coffee-pulp acidification process without interfere in the product final quality 32,36,49,50 .…”

Section: Resultsmentioning

confidence: 99%

First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing

Junqueira

Pereira

Medina

et al. 2019

Sci Rep

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In Colombia, coffee growers use a traditional method of fermentation to remove the cherry pulp surrounding the beans. This process has a great influence on sensory quality and prestige of Colombian coffee in international markets, but has never been studied. Here we use an Illumina-based amplicon sequencing to investigate bacterial and fungal communities associated with spontaneous coffee-bean fermentation in Colombia. Microbial-derived metabolites were further analysed by high–performance liquid chromatography and gas chromatography–mass spectrometry. Highly diverse bacterial groups, comprising 160 genera belonging to 10 phyla, were found. Lactic acid bacteria (LAB), mainly represented by the genera Leuconostoc and Lactobacillus , showed relative prevalence over 60% at all sampling times. The structure of the fungal community was more homogeneous, with Pichia nakasei dominating throughout the fermentation process. Lactic acid and acetaldehyde were the major end-metabolites produced by LAB and Pichia , respectively. In addition, 20 volatile compounds were produced, comprising alcohols, organic acids, aldehydes, esters, terpenes, phenols, and hydrocarbons. Interestingly, 56 microbial genera, associated with native soil, seawater, plants, insects, and human contact, were detected for the first time in coffee fermentation. These microbial groups harbour a remarkable phenotypic diversity and may impart flavours that yield clues to the terroir of Colombian coffees.

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Section: Resultsmentioning

confidence: 99%

First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing

Junqueira

Pereira

Medina

et al. 2019

Sci Rep

View full text Add to dashboard Cite

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“…Yeast exhibit different metabolic processes and secrete different types of extracellular enzymes during fermentation, suggesting that fermentation of green coffee beans with suitable yeast species would modify the flavor precursors and volatile profiles (Lee et al, 2017). This suggestion has not been deeply explored for bacterial starters, because there are a few reports involving bacteria starters and only LAB was used (Wang et al, 2018). The volatiles identified after 0, 24, and 48 h of wet fermentation for every treatment and control are illustrated on Table 2 and their PCA is on Figure 4, 5.…”

Section: Resultsmentioning

confidence: 99%

“…Yeast can also inhibit mycotoxigenic fungal growth, as demonstrated by Souza et al (2017). Few works implementing bacterial starters in coffee have been conducted, most of them use lactic acid bacteria (LAB) such as Wang et al (2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

et al. 2019

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Coffee quality has recently become a high demand of coffee consumers, due to all the specialty coffees available on the market. Specialty coffees can be generated by favoring growth of some groups of microorganisms during fermentation or by using starters. Just as yeast, a variety of bacteria can be used to generate important flavor precursors. The aim of this work was to test the efficiency of coffee sterilization and adhesion of microbial cells on beans, to evaluate the effect of yeast and bacterial starters on the production of organic and volatile compounds, and selection of potential flavor marker precursors during the wet fermentation. Three yeast and six bacterial starters were inoculated in coffee beans. Coffee sterilization and microbial adhesion was observed by scanning electron microscopy (SEM). Organic compounds were detected by high performance liquid chromatography (HPLC) and volatile compounds by gas chromatography–mass spectrometry (GC–MS). Micrographs from the SEM showed that sterilization was efficient, because there were no microbial cells after autoclaving for 5 min. Also, it was observed an increase of microbial cells from 0 to 48 h of fermentation. Malic, lactic, and acetic acid were only detected in the bacterial treatments. Volatile compounds: 4-ethenyl-1,2-dimethoxybenzene, heptadecanol, 4-hydroxy-2-methylacetophenone, and 1-butanol,2-methyl were only found in yeast treatments. Guaiacol was only produced by the inoculated B. subtilis starters. In conclusion, yeast starters were better producers of volatile alcohols and bacterial starters of acid compounds. This study allowed the selection of potential flavor marker precursors, such as heptadecanol, 4-hydroxy-2-methylacetophenone, 7-methyl-4-octanol, and guaiacol.

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“…Among the major volatiles found, pyrazines, furans, ketones, aldehydes, higher alcohols, esters, and sulphur compounds can be highlighted [45][46][47]. Although some of these flavor-active compounds originate from the beans itself, recent studies have revealed that microbial-derived metabolites can also diffuse into the beans [11,14,27,33,[48][49][50]. Upon characterization of the volatile composition of fermented coffee beans, it was observed that inoculation of P. fermentans and P. acidilactici, both in pure and combined treatments, resulted in the modulation of the volatile constitution of coffee beans.…”

Section: Coffee Beans Chemical Compositionmentioning

confidence: 99%

“…The sugars present in the mucilage support microbial, especially yeasts and lactic acid bacteria [10]. Recent studies have been dedicated to the use of yeast and lactic acid bacteria (LAB) as pure starter cultures in post-harvest processing, in order to reduce the time required for fermentation and modulate the chemical and sensory characteristics of coffee beans [11][12][13][14]. Among the selected microorganisms, it is possible to highlight the yeast Pichia fermentans YC5.2 and the lactic acid bacteria Pediococcus acidilactici LPBC161, which are cultures with characteristics of efficient consumption of coffee pulp-sugars and adaptability to the stress factors of coffee processing [15,16].…”

Section: Introductionmentioning

confidence: 99%

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

et al. 2019

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Removal of the mucilage layer of coffee fruits by a fermentation process has became an interesting strategy to improve coffee quality, which is able to assist the formation of flavored molecules. In this study, four sets of inoculation protocols were evaluated using ripe and immature coffee fruits, respectively, including (i) pure culture fermentation with Pichia fermentans, (ii) pure culture fermentation with Pediococcus acidilactici, (ii) combined fermentation with P. fermentans and P. acidilactici, and (iv) spontaneous, non-inoculated control. The initial pulp sugar concentration of ripe coffee fruits (0.57 and 1.13 g/L glucose and fructose content, respectively) was significantly higher than immature coffee pulp (0.13 and 0.26 g/L glucose and fructose content, respectively). Combined inoculation with P. fermentans and P. acidilactici of ripe coffee beans increased pulp sugar consumption and production of metabolites (lactic acid, ethanol, and ethyl acetate), evidencing a positive synergic interaction between these two microbial groups. On the other hand, when immature coffee fruits were used, only pure culture inoculation with P. fermentans was able to improve metabolite formation during fermentation, while combined treatment showed no significant effect. Altogether, 30 volatile compounds were identified and semi-quantified with HS- solid phase microextraction (SPME)-gas chromatography coupled to mass spectrophotometry (GC/MS) in fermented coffee beans. In comparison with pure cultures and spontaneous process, combined treatment prominently enhanced the aroma complexity of ripe coffee beans, with a sharp increase in benzeneacetaldehyde, 2-heptanol, and benzylalcohol. Consistent with the monitoring of the fermentation process, only P. fermentans treatment was able to impact the volatile composition of immature coffee beans. The major impacted compounds were 2-hexanol, nonanal, and D-limonene. In summary, this study demonstrated the great potential of the combined use of yeast and lactic acid bacteria to improve fermentation efficiency and to positively influence the chemical composition of coffee beans. Further studies are still required to investigate the mechanisms of synergism between these two microbial groups during the fermentation process and influence the sensory properties of coffee products.

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Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting

Abstract: Lactic acid fermentation of green coffee beans is a new strategy for coffee flavor modulation, creating novel aroma characteristics. © 2018 Society of Chemical Industry.

Cited by 64 publications

References 47 publications

First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing

First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

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