Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation
| Autor: | Cristina Ferreira Silva, Rosane Freitas Schwan, Luciana Silva Ribeiro, Joshua van Mullem, Suzana Reis Evangelista, Maria Gabriela da Cruz Pedrozo Miguel |
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| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
0301 basic medicine education.field_of_study biology 030106 microbiology Population food and beverages Sweetness biology.organism_classification 01 natural sciences Applied Microbiology and Biotechnology Lactic acid 03 medical and health sciences chemistry.chemical_compound chemistry Leuconostoc mesenteroides 010608 biotechnology Fermentation Food science education Lactobacillus plantarum Bacteria Roasting |
| Zdroj: | Annals of Microbiology. 68:705-716 |
| ISSN: | 1869-2044 1590-4261 |
| DOI: | 10.1007/s13213-018-1377-4 |
| Popis: | This work evaluated the bacterial diversity during coffee wet fermentation of the three coffee varieties—Mundo Novo (MN), Ouro Amarelo (OA), and Catuai Vermelho (CV). Isolates were identified by polyphasic techniques: biochemical tests, matrix-assisted laser desorption/ionization-time of flight (MALDI-TOF) and DNA sequencing. Chemical compositions were determined by high (HPLC) and gas chromatography-mass spectrometry (GC-MS) and the roasted beans were sensorial evaluated using the cupping test. Thirty-six mesophilic bacteria and six lactic acid bacteria were identified. Lactobacillus plantarum and Leuconostoc mesenteroides were often found in all varieties. Citric acid was the acid detected in higher concentrations. The volatile profile of the green coffee beans changed during the fermentation in the tank, but more significantly, during the roasting process. These volatiles belonged to the classes of acids, alcohols, aldehydes, and hydrocarbons. Temporal dominance of sensations analysis showed sensorial sensations of acidity (OA and CV), bitterness, chocolate, nuts (MN), and sweetness (CV). The characteristics of each coffee variety were distinct, mainly in relation to total bacteria population, volatile compounds, and sensorial profile. In conclusion polyphasic methodology was efficiently done for bacteria identification; the dominant bacteria might be used for starter cultures and the chemical and sensory analyses helped to understand the changes in coffee fermentation. Our findings are relevant to future select starter bacteria for coffee processing to improve quality and standardization of quality. |
| Databáze: | OpenAIRE |
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