Department of Food Science, Federal University of Lavras, CEP 37200-900 Lavras, MG, Brazil.
Department of Biology, Federal University of Lavras, CEP 37200-900 Lavras, MG, Brazil.
Int J Food Microbiol. 2022 May 16;369:109627. doi: 10.1016/j.ijfoodmicro.2022.109627. Epub 2022 Mar 12.
Wet coffee fermentation is widely used in coffee-producing regions such as Colombia and Hawaii, but it is not widespread in Brazil. This study aimed to evaluate inoculating the lactic acid bacteria Leuconostoc mesenteroides CCMA1105 and Lactiplantibacillus plantarum CCMA 1065 and the yeasts Saccharomyces cerevisiae CCMA0543 and Torulaspora delbrueckii CCMA0684 as starter cultures on wet coffee fermentation using the SIAF method (self-induced anaerobiosis fermentation). The microbial activity resulted in high consumption of the carbohydrates glucose (98.6%), fructose (97.6%), and sucrose (100%), in addition to the production of lactic and acetic acids, impacting the final quality of the beverage. A total of 108 volatile compounds belonging to 17 classes were identified in the green and roasted coffee samples, including 2,3-butanediol produced by lactic acid bacteria, contributing to coffee's aromatic profile. The final scores for the coffees from the different fermentations ranged from 79.0 to 83.25. The inoculated fermentations were classified as specialty according to the Specialty Coffee Association. Therefore, whole coffee fruit processed via wet using SIAF method and yeast and lactic acid bacteria starter is an alternative for improving wet fermented coffee quality and obtaining coffee beverages with a different sensory profile.
湿咖啡发酵在哥伦比亚和夏威夷等咖啡生产地区广泛应用，但在巴西并不普遍。本研究旨在评估使用 SIAF 方法（自诱导厌氧发酵）接种乳酸菌 Leuconostoc mesenteroides CCMA1105 和植物乳杆菌 Lactiplantibacillus plantarum CCMA 1065 以及酵母 Saccharomyces cerevisiae CCMA0543 和 Torulaspora delbrueckii CCMA0684 作为起始培养物对湿咖啡发酵的影响。微生物的活性导致碳水化合物葡萄糖（98.6%）、果糖（97.6%）和蔗糖（100%）的高消耗，以及乳酸和乙酸的产生，影响了饮料的最终质量。在绿咖啡豆和烘焙咖啡豆样品中鉴定出了 108 种属于 17 类的挥发性化合物，其中包括由乳酸菌产生的 2,3-丁二醇，这有助于咖啡的芳香特征。不同发酵方式的咖啡最终得分为 79.0 到 83.25 分。接种发酵的咖啡根据特种咖啡协会被分类为特种咖啡。因此，使用 SIAF 方法和酵母和乳酸菌起始培养物加工的整个咖啡果实是改善湿发酵咖啡质量并获得具有不同感官特征的咖啡饮料的一种替代方法。
