The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentat
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(2020) 36:186
ORIGINAL PAPER
The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation Luciana Silva Ribeiro1 · Maria Gabriela da Cruz Pedrozo Miguel1 · Silvia Juliana Martinez1 · Ana Paula Pereira Bressani2 · Suzana Reis Evangelista1 · Cristina Ferreira Silva e Batista1 · Rosane Freitas Schwan1 Received: 27 April 2020 / Accepted: 12 November 2020 © Springer Nature B.V. 2020
Abstract The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study mesophilic bacteria (MB) and lactic acid bacteria (LAB) isolated from wet coffee processing and evaluate their performance in a pulped coffee medium. Eighty-six bacteria isolates (59 MB and 27 LAB) were assessed for pectinolytic activity, metabolite production, and pH value decrease in coffee-based culture (CPM). Seven bacteria strains (3 MB and 4 LAB) were selected and used as starter cultures in the wet fermentation of pulped coffee. The MB and LAB populations varied from 4.48 to 8.43 log CFU g−1 for MB and 3.54 to 8.72 log CFU g−1 for LAB during fermentation. Organic acid concentration (ranged from 0.01 to 0.53 for succinic acid; 0.71 to 8.14 for lactic acid and 0.06 to 0.29 for acetic acid), and volatile compounds (44 compounds were detected in green beans and 98 in roasted beans) were evaluated during fermentation. The most abundant compounds found in roasted beans belong to furans [15], ketones and esters [14], pyridines [13], and pyrazines [12]). Leuconostoc mesenteroides CCMA 1105 and Lactobacillus plantarum CCMA 1065 presented volatile compounds important for coffee aroma. Isovaleric acid; 2,3-butanediol; phenethyl alcohol; β-linalool; ethyl linoleate; and ethyl 2-hydroxypropanoate could improve cupping qualities.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11274-020-02963-7) contains supplementary material, which is available to authorized users. * Rosane Freitas Schwan [email protected] Luciana Silva Ribeiro [email protected] Maria Gabriela da Cruz Pedrozo Miguel [email protected] Silvia Juliana Martinez [email protected] Ana Paula Pereira Bressani [email protected] Suzana Reis Evangelista [email protected] Cristina Ferreira Silva e Batista [email protected] 1
Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG 3037, Brazil
Food Science Department, Federal University of Lavras, Lavras, MG, Brazil
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World Journal of Microbiology and Biotechnology
(2020) 36:186
Graphic abstract
Keywords Acid lactic bacteria · Arabica · Coffee aroma · Coffee fermentation · Mesophilic bacteria · Volatile metabolites
Introduction The mucilage of coffee fruits is an insoluble hydrogel rich in fermentable sugars and nitrogen that turn into a suitable substrate for microbial growth (Silva 2015). Along with microbial reproduction, those molecules are eith
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