Application of Microbial Fermentation in Caffeine Degradation and Flavor Modulation of Coffee Beans

Application of Microbial Fermentation in Caffeine Degradation and Flavor Modulation of Coffee Beans

Coffee is one of the most widely consumed beverages worldwide, primarily due to the stimulating effects attributed to its caffeine content. However, excessive intake of caffeine results in negative effects, including palpitations, anxiety, and insomnia. Therefore, low-caffeine coffee has captivated...

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Bibliographic Details
Main Authors: Lu-Xia Ran, Xiang-Ying Wei, Er-Fang Ren, Jian-Feng Qin, Usman Rasheed, Gan-Lin Chen
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
decaffeination
low-caffeine coffee
microbial fermentation
mixed-culture
flavor enhancement
Online Access:https://www.mdpi.com/2304-8158/14/15/2606
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