Nestlé Research, Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland.
Fundación NicaFrance, 61000 Matagalpa, Nicaragua.
J Agric Food Chem. 2023 Mar 22;71(11):4665-4674. doi: 10.1021/acs.jafc.2c08263. Epub 2023 Mar 14.
Postharvest processing of coffee has been shown to impact cup quality. Yeasts are known to modulate the sensory traits of the final cup of coffee after controlled fermentation at the farm. Here, we enumerated native coffee yeasts in a Nicaraguan farm during dry and semidry postharvest processing of Arabica and Robusta beans. Subsequently, 90 endogenous yeast strains were selected from the collected endogenous isolates, identified, and subjected to high-throughput fermentation and biovolatile generation in a model system mimicking postharvesting conditions. Untargeted volatile analysis by SPME-GC-MS enabled the identification of key aroma compounds generated by the yeast pool and demonstrated differences among strains. Several genera, including , , and , showed both strain- and species-level variability in volatile generation and profiles. This fermentation platform and biovolatile database could represent a versatile opportunity to accelerate the development of yeast starter cultures for generating specific and desired sensory attributes in the final cup of coffee.
咖啡的采后处理已被证明会影响杯测质量。已知酵母在农场进行控制发酵后，可以调节最终杯测咖啡的感官特征。在这里，我们在尼加拉瓜的一个农场中对阿拉比卡和罗布斯塔咖啡豆进行了干燥和半干燥的采后处理，对其中的土著咖啡酵母进行了计数。随后，从收集到的土著分离物中选择了 90 株内源性酵母菌株，对其进行鉴定，并在模拟采后条件的模型系统中进行高通量发酵和生物挥发物生成。SPME-GC-MS 的非靶向挥发性分析使我们能够鉴定出酵母池产生的关键香气化合物，并证明了菌株之间的差异。包括 、 和 在内的几个属，在挥发性生成和特征方面表现出菌株和种属水平的可变性。该发酵平台和生物挥发物数据库可以为加速酵母起始培养物的开发提供一个多功能的机会，从而在最终杯测咖啡中产生特定和期望的感官属性。
