The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

Haile, Mesfin; Kang, Won Hee

doi:10.1155/2019/4836709

Cited by 167 publications

(113 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…5) reveals that soil in high altitudes furnishes bacteria with functional properties that can contribute to the fermentation of fruits in the postharvest processing. Once coffee beans at high altitudes presents more mucilage/ water ratio 46 and more fat content 47 , the presence of an bacterial community with a high functional diversity can improve the processing of compounds by providing enzymes and compounds that can be useful for the fermentation process of coffee mucilage 46 .…”

Section: Discussionmentioning

confidence: 99%

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Veloso

Silva

Cardoso

et al. 2020

Sci Rep

View full text Add to dashboard Cite

In recent years, several studies have been developed to understand the impact of fermentation on the final quality of coffee and have indicated that postharvest processing could be a determinant of quality. However, a trend has appeared as a scientific counterpoint, indicating that the interactions between soil, fruit, altitude, and slope exposures with respect to the Sun are important to understand the behavior of the microbiome in coffee. Studies on the microbiota of coffee have addressed its role during the fermentation process, however the knowledge of indigenous microorganisms harbored in fruits and soil of coffee trees growing in fields are essential, as they can contribute to fermentation. Therefore, the aim of this work was to evaluate the influence of topographic and edaphic factors on the bacterial and fungal communities present in the soil and in the fruits of Coffea arabica trees. Samples of fruits and soil were collected from different growing areas at different altitudes and soil conditions. The microbial DNA was extracted and sequenced. The results showed the contribution of environmental factors in the structure of bacterial and fungal communities. The richness, evenness and diversity of the mycobiome and bacteriome were higher in the soil than in the fruits, independent of altitude. In addition, coffee trees at higher altitudes tended to have more bacteria shared between the soil and fruits. The co-occurrence/co-exclusion network showed that bacteria-bacteria connections were greater in higher altitudes. On another hand, fungi-fungi and fungi-bacteria connections were higher in low altitudes. This was the first study that evaluates in deep the influence of environmental factors in the microbiota habiting fruits and soil coffee trees, which may affect the coffee beverage quality.

show abstract

Section: Discussionmentioning

confidence: 99%

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Veloso

Silva

Cardoso

et al. 2020

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Furthermore, biocatalysts cover wide substrates with fewer unexpected side products. Carbohydrate esterases have been widely used in animal-and plant-oriented biomass degradation, in the production of biofuels such as ethanol [244][245][246] and in coffee fermentation to improve flavor and taste [247]. Lipases or carboxylesterases are useful for providing the flavor of yogurt and cheese [248,249].…”

Section: Industrial Applications Of Cehsmentioning

confidence: 99%

Carboxylic Ester Hydrolases in Bacteria: Active Site, Structure, Function and Application

Kim

2019

Crystals

View full text Add to dashboard Cite

Carboxylic ester hydrolases (CEHs), which catalyze the hydrolysis of carboxylic esters to produce alcohol and acid, are identified in three domains of life. In the Protein Data Bank (PDB), 136 crystal structures of bacterial CEHs (424 PDB codes) from 52 genera and metagenome have been reported. In this review, we categorize these structures based on catalytic machinery, structure and substrate specificity to provide a comprehensive understanding of the bacterial CEHs. CEHs use Ser, Asp or water as a nucleophile to drive diverse catalytic machinery. The α/β/α sandwich architecture is most frequently found in CEHs, but 3-solenoid, β-barrel, up-down bundle, α/β/β/α 4-layer sandwich, 6 or 7 propeller and α/β barrel architectures are also found in these CEHs. Most are substrate-specific to various esters with types of head group and lengths of the acyl chain, but some CEHs exhibit peptidase or lactamase activities. CEHs are widely used in industrial applications, and are the objects of research in structure- or mutation-based protein engineering. Structural studies of CEHs are still necessary for understanding their biological roles, identifying their structure-based functions and structure-based engineering and their potential industrial applications.

show abstract

“…As mentioned above, fermentation is a crucial step in wet processing. Diverse microorganisms are existing during fermentation in wet processing [28]. The reason for an excellent microbial population during wet-processing method is because of the nutrient-rich pulp and mucilage.…”

Section: Wet Processingmentioning

confidence: 99%

The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality

Haile¹,

Kang²

2020

Coffee - Production and Research

Self Cite

View full text Add to dashboard Cite

Coffee is one of the most important agricultural commodities in the world. The coffee quality is associated with pre-harvest and post-harvest management activities. Each step starting from selecting the best coffee variety for plantation until the final coffee drink preparation determines the cupping quality. The overall coffee quality influenced by the factors which involve in changes the physicochemical properties and sensorial attributes, including the post-harvest operations. The postharvest processing activities contribute about 60% of the quality of green coffee beans. The post-harvest operations include pulping, processing, drying, hulling, cleaning, sorting, grading, storage, roasting, grinding, and cupping. This chapter comprises the harvest and post-harvest operations of coffee and their impacts on coffee quality.

show abstract

The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

Cited by 167 publications

References 42 publications

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Carboxylic Ester Hydrolases in Bacteria: Active Site, Structure, Function and Application

The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality

Contact Info

Product

Resources

About