The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation.

World Journal of Microbiology & Biotechnology
Luciana Silva RibeiroRosane Freitas Schwan

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 a...Continue Reading

References

Mar 22, 2000·Journal of Agricultural and Food Chemistry·M Czerny, W Grosch
Jun 21, 2006·International Journal of Food Microbiology·Wafa Masoud, Lene Jespersen
Jan 20, 2012·International Journal of Food Microbiology·François BourdichonEgon Bech Hansen
Oct 12, 2012·World Journal of Microbiology & Biotechnology·Cristina Ferreira SilvaRosane Freitas Schwan
Aug 3, 2014·Food Microbiology·Suzana Reis EvangelistaRosane Freitas Schwan
May 9, 2015·Food Chemistry·Liang Wei LeeShao Quan Liu
Jun 30, 2015·International Journal of Food Microbiology·Suzana Reis EvangelistaRosane Freitas Schwan
Dec 3, 2017·Food Research International·Silvia Juliana MartinezRosane Freitas Schwan
Jan 21, 2020·Food Research International·Ana Paula Pereira BressaniRosane Freitas Schwan
Jul 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Paulo R A B ToledoAline T Toci

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