Graduate School of Science and Technology, University of Tsukuba, Ibaraki, Japan.
Institute of Life and Environmental Sciences, University of Tsukuba, Ibaraki, Japan.
J Sci Food Agric. 2024 Dec;104(15):9137-9150. doi: 10.1002/jsfa.13735. Epub 2024 Jul 15.
Yeast and lactic acid bacteria (LAB) play an important part in the post-harvest fermentation of coffee. This study applied lab-scale fermentation to commercial green coffee beans using dry coffee pulp as the substrate, with the aim of modifying coffee-bean flavor. In addition to spontaneous fermentation, yeast and LAB isolated from coffee beans and dried coffee pulp were added during fermentation.
Co-inoculation of yeast and LAB showed a significant effect on the chlorogenic acid content after between 24 and 72 h of fermentation. Acetic, citric, malic, lactic, and quinic acids were shown to be affected significantly (P < 0.05) by fermentation and inoculation. Gas chromatography detected that esters, alcohols, aldehydes, furans, and pyrazines were the primary compounds in the coffee beans. Certain volatile groups were present in greater concentrations and broader varieties within the inoculated beans. The highest cupping scores were given to beans that had been co-inoculated with yeast and LAB.
Overall, the use of yeasts and LAB starters showed potential to create coffee beverages with desirable characteristics by standardized fermentation. © 2024 Society of Chemical Industry.
酵母和乳酸菌（LAB）在后收获期咖啡发酵中起着重要作用。本研究应用实验室规模发酵，以干咖啡果肉为底物对商业绿咖啡豆进行发酵，目的是修饰咖啡豆的风味。除了自发发酵外，还在发酵过程中添加了从咖啡豆和干咖啡果肉中分离出的酵母和 LAB。
酵母和 LAB 的共接种对发酵 24 至 72 小时后的绿原酸含量有显著影响。发酵和接种显著影响了乙酸、柠檬酸、苹果酸、乳酸和奎宁酸的含量（P < 0.05）。气相色谱检测到酯类、醇类、醛类、呋喃类和吡嗪类是咖啡豆中的主要化合物。某些挥发性物质在接种豆中存在更高的浓度和更广泛的种类。接种酵母和 LAB 的咖啡豆获得了最高的杯测分数。
总体而言，使用酵母和 LAB 发酵剂通过标准化发酵有可能生产出具有理想特性的咖啡饮料。© 2024 化学工业协会。
