Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee
The objective of this study was to evaluate the quality of coffee inoculated with yeasts non-Saccharomyces (Hanseniaspora uvarum CCMA0236 and Pichia kluyveri CCMA0237) and lactic acid bacteria (Lactiplantibacillus plantarum CCMA1065), both single and in co-inoculation, during wet coffee fermentation...
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Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000882 |
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| author | Sandy Rodrigues Dias Nádia Nara Batista Ana Paula Pereira Bressani Disney Ribeiro Dias Rosane Freitas Schwan |
| author_facet | Sandy Rodrigues Dias Nádia Nara Batista Ana Paula Pereira Bressani Disney Ribeiro Dias Rosane Freitas Schwan |
| author_sort | Sandy Rodrigues Dias |
| collection | DOAJ |
| description | The objective of this study was to evaluate the quality of coffee inoculated with yeasts non-Saccharomyces (Hanseniaspora uvarum CCMA0236 and Pichia kluyveri CCMA0237) and lactic acid bacteria (Lactiplantibacillus plantarum CCMA1065), both single and in co-inoculation, during wet coffee fermentation using the self-induced anaerobiosis method. The microbial composition was monitored by qPCR. The bioactive compounds, carbohydrates, and organic acids by HPLC, volatile compounds by GC‒MS, and sensory characteristics were measured by the cupping test. Fructose (81.77 %) and sucrose (60.64 %) were consumed in the fermentation using co-inoculation of P. kluyveri and L. plantarum. Lactic acid, mainly in the liquid fraction, had higher concentrations with L. plantarum (6.95 g.kg−1) than other fermentation. Trigonelline (42.82 %) and chlorogenic acids (49.68 %) decreased with roasting. One hundred and two volatile compounds were identified in samples. Benzoic acid methyl salicylate was formed during coffee fermentation, contributing to fruity and caramel perception. P. kluyveri showed the highest concentration of esters after fermentation (9.2 mg.kg−1) and in the roasted beans (6.3 mg.kg−1). Wet-processed coffee using SIAF using co-inoculation of H. uvarum and L. plantarum are recommended as they are resistant to stress factors such as pH and competition for nutrients, producing metabolites such as fruity esters, desirable organic acids, contributing to the sweetness and acidity of the coffee beverage with sensory descriptors such as caramel, sweet, spice, fruity, and chocolate, increasing complexity of coffee. |
| format | Article |
| id | doaj-art-7f03e41a7d0248bd81aeb30a36417110 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-7f03e41a7d0248bd81aeb30a364171102025-02-08T05:01:15ZengElsevierJournal of Agriculture and Food Research2666-15432025-03-0119101717Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffeeSandy Rodrigues Dias0Nádia Nara Batista1Ana Paula Pereira Bressani2Disney Ribeiro Dias3Rosane Freitas Schwan4Department of Food Science, Federal University of Lavras, CEP 37203-202, Lavras, MG, BrazilDepartment of Biology, Federal University of Lavras, 37203-202, Lavras, MG, BrazilDepartment of Food Science, Federal University of Lavras, CEP 37203-202, Lavras, MG, BrazilDepartment of Food Science, Federal University of Lavras, CEP 37203-202, Lavras, MG, BrazilDepartment of Biology, Federal University of Lavras, 37203-202, Lavras, MG, Brazil; Corresponding author. Department of Biology, Federal University of Lavras, CEP 37200-900, Lavras, MG, Brazil.The objective of this study was to evaluate the quality of coffee inoculated with yeasts non-Saccharomyces (Hanseniaspora uvarum CCMA0236 and Pichia kluyveri CCMA0237) and lactic acid bacteria (Lactiplantibacillus plantarum CCMA1065), both single and in co-inoculation, during wet coffee fermentation using the self-induced anaerobiosis method. The microbial composition was monitored by qPCR. The bioactive compounds, carbohydrates, and organic acids by HPLC, volatile compounds by GC‒MS, and sensory characteristics were measured by the cupping test. Fructose (81.77 %) and sucrose (60.64 %) were consumed in the fermentation using co-inoculation of P. kluyveri and L. plantarum. Lactic acid, mainly in the liquid fraction, had higher concentrations with L. plantarum (6.95 g.kg−1) than other fermentation. Trigonelline (42.82 %) and chlorogenic acids (49.68 %) decreased with roasting. One hundred and two volatile compounds were identified in samples. Benzoic acid methyl salicylate was formed during coffee fermentation, contributing to fruity and caramel perception. P. kluyveri showed the highest concentration of esters after fermentation (9.2 mg.kg−1) and in the roasted beans (6.3 mg.kg−1). Wet-processed coffee using SIAF using co-inoculation of H. uvarum and L. plantarum are recommended as they are resistant to stress factors such as pH and competition for nutrients, producing metabolites such as fruity esters, desirable organic acids, contributing to the sweetness and acidity of the coffee beverage with sensory descriptors such as caramel, sweet, spice, fruity, and chocolate, increasing complexity of coffee.http://www.sciencedirect.com/science/article/pii/S2666154325000882Co-inoculationSIAF methodWet processingNon-Saccharomyces |
| spellingShingle | Sandy Rodrigues Dias Nádia Nara Batista Ana Paula Pereira Bressani Disney Ribeiro Dias Rosane Freitas Schwan Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee Journal of Agriculture and Food Research Co-inoculation SIAF method Wet processing Non-Saccharomyces |
| title | Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee |
| title_full | Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee |
| title_fullStr | Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee |
| title_full_unstemmed | Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee |
| title_short | Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee |
| title_sort | differentiation of sensory descriptors through co inoculation of yeast and lactic acid bacteria in wet fermented coffee |
| topic | Co-inoculation SIAF method Wet processing Non-Saccharomyces |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325000882 |
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