College of Science, Yunnan Agricultural University, Kunming 650201, China.
Research Center for Agricultural Chemistry, Yunnan Agricultural University, Kunming 650201, China.
Molecules. 2023 Aug 16;28(16):6092. doi: 10.3390/molecules28166092.
Coffee fermentation is crucial for flavor and aroma, as microorganisms degrade mucilage and produce metabolites. This study aimed to provide a basis for understanding the impact of microorganisms on from Yunnan, China, during washed processing. The microbial community structure and differentially changed metabolites (DCMs) of beans during washed processing were analyzed. The results indicated that the top five predominant microorganisms at the genera level were , , , , and for bacteria and , , , , and for fungi. Meanwhile, the relative content of 115 DCMs in 36 h samples decreased significantly, compared to non-fermentation coffee samples (VIP > 1, < 0.05, FC < 0.65), and the relative content of 28 DCMs increased significantly (VIP > 1, < 0.05, FC > 1.5). Furthermore, 17 DCMs showed a strong positive correlation with microorganisms, and 5 DCMs had a strong negative correlation ( < 0.05, |r| > 0.6). Therefore, the interaction and metabolic function of microbiota play a key role in the formation of coffee flavor, and these results help in clarifying the fermentation mechanisms of and in controlling and improving the quality of coffee flavor.
咖啡发酵对风味和香气至关重要，因为微生物会降解果胶并产生代谢物。本研究旨在为了解微生物对中国云南水洗处理咖啡风味的影响提供依据。分析了水洗处理过程中咖啡豆的微生物群落结构和差异变化代谢物（DCMs）。结果表明，细菌中丰度排名前五的菌属为、、、、和，真菌中丰度排名前五的菌属为、、、、和。同时，与非发酵咖啡样品相比（VIP>1， <0.05，FC<0.65），36 h 发酵样品中 115 种 DCM 的相对含量显著降低，28 种 DCM 的相对含量显著增加（VIP>1， <0.05，FC>1.5）。此外，有 17 种 DCM 与微生物呈强正相关，5 种 DCM 与微生物呈强负相关（ <0.05，|r|>0.6）。因此，微生物的相互作用和代谢功能对咖啡风味的形成起着关键作用，这些结果有助于阐明咖啡的发酵机制，并控制和改善咖啡风味的质量。
