Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore.
Institut National de la Recherche Scientifique - Eau Terre Environnement (INRS-ETE), Québec, Québec G1K 9A9, Canada.
J Agric Food Chem. 2023 Jun 28;71(25):9677-9686. doi: 10.1021/acs.jafc.3c01357. Epub 2023 Jun 13.
Nontraditional yeasts prevalent in tropical agricultural fermentations such as coffee and cocoa are known to contribute to aroma profiles, yet the functional roles and interactions between the associated microbial consortia in a farm fermentation are unclear. Here, boiled green bean extract (GBE) from green coffee beans was developed as a rich screening medium to deconstruct the microbial consortia and their interactions during the fermentation of dried green coffee beans. When cultivated in coculture with on GBE, strain-specific groupings with distinct volatile organic profiles were observed for nontraditional yeasts (e.g., spp., ). Further changes are evident when constructed consortia composed of nontraditional yeast, , and var. were cultured in GBE, and a comparison with abiotically acidified GBE suggests that pH plays a major role in the influence of lactic acid bacteria (LAB) on fermentation aromas. This approach represents a tool for the development of starter culture formulations to create different flavor profiles in coffee fermentation.
在热带农业发酵过程中，如咖啡和可可，常见的非传统酵母有助于形成香气特征，但与农场发酵中相关微生物群落之间的功能作用和相互作用尚不清楚。在这里，我们开发了一种富含绿咖啡豆提取物（GBE）的培养基，以对微生物群落进行解构，并研究它们在干燥绿咖啡豆发酵过程中的相互作用。当在 GBE 上与共生时，非传统酵母（例如 spp. 和 ）表现出具有独特挥发性有机特征的菌株特异性分组。当由非传统酵母、和构建的共生体在 GBE 中培养时，会出现明显的变化，并且与非生物酸化的 GBE 进行比较表明，pH 值在乳酸菌（LAB）对发酵香气的影响中起着重要作用。这种方法代表了开发起始培养物配方的一种工具，可以在咖啡发酵中创造不同的风味特征。
