Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria
Coffee quality can be modified with microorganism addition during post-harvest processing. While most studies focus on yeasts and lactic acid bacteria, other species identified in the digestive tract of palm civets might also contribute to the quality of luwak coffee. Bacteria akin to those identifi...
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| Language: | English |
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/7/1143 |
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| author | Paulina Pakosz Anna Bzducha-Wróbel Beata Drużyńska Ewa Majewska Rafał Wołosiak |
| author_facet | Paulina Pakosz Anna Bzducha-Wróbel Beata Drużyńska Ewa Majewska Rafał Wołosiak |
| author_sort | Paulina Pakosz |
| collection | DOAJ |
| description | Coffee quality can be modified with microorganism addition during post-harvest processing. While most studies focus on yeasts and lactic acid bacteria, other species identified in the digestive tract of palm civets might also contribute to the quality of luwak coffee. Bacteria akin to those identified in palm civets’ gastrointestinal tract or feces were evaluated for their potential to modify coffee bean composition. Among those, <i>Bacillus subtilis</i> ATCC 6633, <i>Gluconobacter</i> sp. KKP 3751 and <i>Lactiplantibacillus plantarum</i> ATCC 4080 exhibited strong growth in green coffee extract. The use of these bacteria significantly changed the amounts of basic coffee components (taste and aroma precursors), and slightly altered bioactive compound levels in green and roasted beans. The influence of fermentation duration was evaluated using <i>L. plantarum</i>. A stationary growth phase and positive changes regarding phenolic content were achieved after 24 h of fermentation. Overall, the use of bacteria can influence bean composition, offering the potential to create unique coffee products. |
| format | Article |
| id | doaj-art-a07e35783c3a4cb4a16fff2844cab0e4 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-a07e35783c3a4cb4a16fff2844cab0e42025-08-20T03:08:56ZengMDPI AGFoods2304-81582025-03-01147114310.3390/foods14071143Composition of Coffee Beans Influenced by Bioprocessing with Selected BacteriaPaulina Pakosz0Anna Bzducha-Wróbel1Beata Drużyńska2Ewa Majewska3Rafał Wołosiak4Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Biotechnology and Food Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, PolandDivision of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, PolandDivision of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, PolandDivision of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, PolandCoffee quality can be modified with microorganism addition during post-harvest processing. While most studies focus on yeasts and lactic acid bacteria, other species identified in the digestive tract of palm civets might also contribute to the quality of luwak coffee. Bacteria akin to those identified in palm civets’ gastrointestinal tract or feces were evaluated for their potential to modify coffee bean composition. Among those, <i>Bacillus subtilis</i> ATCC 6633, <i>Gluconobacter</i> sp. KKP 3751 and <i>Lactiplantibacillus plantarum</i> ATCC 4080 exhibited strong growth in green coffee extract. The use of these bacteria significantly changed the amounts of basic coffee components (taste and aroma precursors), and slightly altered bioactive compound levels in green and roasted beans. The influence of fermentation duration was evaluated using <i>L. plantarum</i>. A stationary growth phase and positive changes regarding phenolic content were achieved after 24 h of fermentation. Overall, the use of bacteria can influence bean composition, offering the potential to create unique coffee products.https://www.mdpi.com/2304-8158/14/7/1143coffee beansgreen coffee modificationcoffee compositionroastingbioactive compoundsluwak coffee |
| spellingShingle | Paulina Pakosz Anna Bzducha-Wróbel Beata Drużyńska Ewa Majewska Rafał Wołosiak Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria Foods coffee beans green coffee modification coffee composition roasting bioactive compounds luwak coffee |
| title | Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria |
| title_full | Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria |
| title_fullStr | Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria |
| title_full_unstemmed | Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria |
| title_short | Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria |
| title_sort | composition of coffee beans influenced by bioprocessing with selected bacteria |
| topic | coffee beans green coffee modification coffee composition roasting bioactive compounds luwak coffee |
| url | https://www.mdpi.com/2304-8158/14/7/1143 |
| work_keys_str_mv | AT paulinapakosz compositionofcoffeebeansinfluencedbybioprocessingwithselectedbacteria AT annabzduchawrobel compositionofcoffeebeansinfluencedbybioprocessingwithselectedbacteria AT beatadruzynska compositionofcoffeebeansinfluencedbybioprocessingwithselectedbacteria AT ewamajewska compositionofcoffeebeansinfluencedbybioprocessingwithselectedbacteria AT rafałwołosiak compositionofcoffeebeansinfluencedbybioprocessingwithselectedbacteria |