Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality

Abstract

BACKGROUND The aim of this study was to evaluate the performance of yeasts Saccharomyces cerevisiae CCMA 0200 and Torulaspora delbrueckii CCMA 0684 in Mundo Novo and Catuaí varieties processed by the wet method and the impact on sensory quality and compounds profile. The microbiota was evaluated by surface plating, and the compounds were evaluated by high‐performance liquid chromatography and gas chromatography–mass spectrometry. Sensorial analysis was performed using the cupping test (Specialty Coffee Association). RESULTS T. delbrueckii CCMA 0684 was better adapted to the process and remained for up to 72 h of drying. Eighteen volatile compounds were detected in green coffee and 75 in roasted coffee. 2‐Furanmethanol propanoate and 2‐ethyl‐3,5‐dimethylpyrazine were identified only in the inoculated treatments, and these are important contributors to the coffee aroma. All treatments received scores greater than 80 in the sensory analysis. CONCLUSION T. delbrueckii CCMA 0684 presented better results in relation to the sensorial analysis and is preferable for the varieties and processing method studied. The use of starter cultures is a viable method with which to obtain high‐quality coffees with a distinct flavor and thus add to value to the product. © 2019 Society of Chemical Industry

Physicochemical, microbiological, and sensory analysis of fermented coffee from Sierra Nevada of Santa Marta, Colombia.

“…The finding of the high population of fungi compared to the populations of bacteria and yeasts during the fermentation process obtained in this research contrasts the studies that document bacteria as the most abundant microorganisms during the wet fermentation of C. arabica L. (Evangelista et al, 2015;Martins et al, 2020;Zhang et al, 2019b). The increase in yeast and fungal populations relative to their initial population, it has also been reported in different articles (Evangelista et al, 2015;Martins et al, 2019;Nasanit;Satayawut, 2015;Pereira et al, 2016). However, the decrease in the bacterial population in the first hours contrasts with the documented findings that affirm that said population increases (de Melo Pereira et al, 2015;Evangelista et al, 2015;Zhang et al, 2019b).…”

“…The decrease in pH in the fermentation of Coffea arabica L. by the wet method has been reported in different studies, among which are de Carvalho Neto et al 2018; Pereira et al (2016) and Zhang et al (2019a). The decline in the pH is due to microbial metabolism during fermentation where organic acids are produced by breaking down coffee mucilage (de Carvalho Neto et al, 2017;Evangelista et al, 2015;Martins et al, 2019).…”

“…The coincidence presented between the highest quality of the beverage with the highest populations of fungi and yeasts at 18 hours of fermentation is supported by Velmourougane (2013) who affirms that the increase in the quality of the coffee beverage is attributed to the increase of the fungal population. Martins et al (2019) and Ribeiro et al (2017) documented that yeasts are considered important for the development of flavors and aromas on the final beverage. This last statement is verified by obtaining a high correlation between yeast population and beverage quality (r = 0.98).…”

Microorganisms in coffee fermentation: A bibliometric and systematic literature network analysis related to agriculture and beverage quality (1965-2019)

“…Quantification of microorganisms through culturedependent methods in the coffee fermentation process was carried out in 54.5% of the articles which corresponded to 30 documents, where the majority studied fungi and/or yeast (86.7%) and 80.0% studied bacteria. 31.0% of the 30 documents related the number of microorganisms with the sensory quality of the beverage (B et al, 2019;De Melo Pereira et al, 2015;Evangelista et al, 2014a;Martinez et al, 2017;Martins et al, 2019;Massawe;Lifa, 2010;Mejia et al, 2016;Muzaifa et al, 2018;Velmourougane, 2013).…”

“…Inoculation of microorganisms (starter cultures) in coffee fermentation was performed in 40.0% of the studies corresponding to 22 articles; being the yeasts of Saccharomyces genus the most used as starter cultures (B et al, 2019;Cândido et al, 2019;Evangelista et al, 2014a;Evangelista et al, 2014b;Kwak;Jeong;Kim, 2018;Martinez et al, 2017;Martins et al, 2019;Ribeiro et al, 2017a;Ribeiro et al, 2017b;Tinoco et al, 2019), followed by bacteria belonging to the Lactobacillus genus (Avallone et al, 2002;B et al, 2019;De Carvalho Neto et al, 2018a;Yeon;Jang, 2016;Pereira et al, 2016) and yeasts of Pichia genus (De Melo Pereira et al, 2015;Evangelista et al, 2014a;Evangelista et al, 2014b;Massawe;Lifa, 2010). The importance of these studies lies in the fact that the use of starter cultures in coffee fermentation improves the beverage sensory quality by providing better control of the process (Evangelista et al, 2014a).…”