文献检索文档翻译深度研究
Suppr Zotero 插件Zotero 插件
邀请有礼套餐&价格历史记录

新学期，新优惠

限时优惠:9月1日-9月22日

30天高级会员仅需29元

1天体验卡首发特惠仅需5.99元

了解详情
不再提醒
插件&应用
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
高级版
套餐订阅购买积分包
AI 工具
文献检索文档翻译深度研究
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2025

咖啡发酵过程中的微生物群落与香气及成品代谢物属性之间的关系

The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products.

作者信息

Todhanakasem Tatsaporn, Van Tai Ngo, Pornpukdeewattana Soisuda, Charoenrat Theppanya, Young Briana M, Wattanachaisaereekul Songsak

机构信息

School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.

Department of Biotechnology, Faculty of Science and Technology, Thammasat University (Rangsit Centre), Bangkok 10200, Thailand.

出版信息

Foods. 2024 Jul 24;13(15):2332. doi: 10.3390/foods13152332.

DOI:10.3390/foods13152332
PMID:39123524
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11312110/
Abstract

Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health.

摘要

咖啡是一种关键的农产品，用于生产全球人们喜爱的优质饮品。咖啡豆的微生物群已被证明是一种重要工具，它通过自然发酵产生芳香风味化合物来改善咖啡的风味特征。本研究调查了泰国当地咖啡湿法加工发酵过程中的天然微生物群落，以确定微生物多样性与包括风味、香气和代谢特性在内的生化特征之间的相关性。我们的研究发现，在发酵过程中存在64属细菌和59属酵母/真菌。在这个过程中占主导地位的微生物群，主要是酵母和乳酸菌，与较好的风味和香气化合物显著相关，包括甲酸芳樟酯、芳樟醇、顺式异丁香酚、反式香叶醇和（-）-异胡薄荷醇。一些检测到的代谢物被发现是可能对健康有作用的活性化合物。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/ecb72e6a9230/foods-13-02332-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/c940be76fcea/foods-13-02332-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/a399f652b58c/foods-13-02332-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/6995aac741fb/foods-13-02332-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/bf209fea76d6/foods-13-02332-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/e59df076267e/foods-13-02332-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/e5a192a34846/foods-13-02332-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/4157c0a978b9/foods-13-02332-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/3d3281050e39/foods-13-02332-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/c0ee3edd661d/foods-13-02332-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/c248cecf68eb/foods-13-02332-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/ecb72e6a9230/foods-13-02332-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/c940be76fcea/foods-13-02332-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/a399f652b58c/foods-13-02332-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/6995aac741fb/foods-13-02332-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/bf209fea76d6/foods-13-02332-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/e59df076267e/foods-13-02332-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/e5a192a34846/foods-13-02332-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/4157c0a978b9/foods-13-02332-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/3d3281050e39/foods-13-02332-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/c0ee3edd661d/foods-13-02332-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/c248cecf68eb/foods-13-02332-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f6e1/11312110/ecb72e6a9230/foods-13-02332-g011.jpg

相似文献

[1]
The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products.

Foods. 2024-7-24

[2]
Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process.

Int J Food Microbiol. 2014-10-1

[3]
The crucial role of yeasts in the wet fermentation of coffee beans and quality.

Int J Food Microbiol. 2020-7-25

[4]
Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica.

Appl Environ Microbiol. 2019-3-6

[5]
Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine.

Front Microbiol. 2024-9-19

[6]
The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation.

World J Microbiol Biotechnol. 2020-11-21

[7]
Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia.

Int J Food Microbiol. 2021-9-16

[8]
Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic-Metabolomics Analysis.

Foods. 2024-6-14

[9]
Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting.

J Sci Food Agric. 2018-8-3

[10]
Coffee fermentation and flavor--An intricate and delicate relationship.

Food Chem. 2015-4-2

引用本文的文献

[1]
Unveiling the Microbial Signatures of Arabica Coffee Cherries: Insights into Ripeness Specific Diversity, Functional Traits, and Implications for Quality and Safety.

Foods. 2025-2-12

[2]
Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments.

Food Chem X. 2025-1-31

本文引用的文献

[1]
Microbiome and One Health: Potential of Novel Metabolites from the Gut Microbiome of Unique Species for Human Health.

Microorganisms. 2023-2-15

[2]
Fermentative products and bacterial community structure of C4 forage silage in response to epiphytic microbiota from C3 forages.

Anim Biosci. 2022-12

[3]
Anti-Inflammatory Activity and Mechanism of Cryptochlorogenic Acid from .

Nutrients. 2022-1-19

[4]
Characterization and Secretory Expression of a Thermostable Tannase from Aureobasidium melanogenum T9: Potential Candidate for Food and Agricultural Industries.

Front Bioeng Biotechnol. 2022-2-8

[5]
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee.

Food Microbiol. 2022-5

[6]
Coffee Pulp, a By-Product of Coffee Production, Modulates Gut Microbiota and Improves Metabolic Syndrome in High-Carbohydrate, High-Fat Diet-Fed Rats.

Pathogens. 2021-10-22

[7]
Isolation, characterization, and genome assembly of Barnettozyma botsteinii sp. nov. and novel strains of Kurtzmaniella quercitrusa isolated from the intestinal tract of the termite Macrotermes bellicosus.

G3 (Bethesda). 2021-12-8

[8]
Biotechnological Importance of  : From the Obscurity to the Spotlight.

J Fungi (Basel). 2021-8-30

[9]
The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations.

Front Microbiol. 2021-5-20

[10]
Dual-screening of anti-inflammatory and antioxidant active ingredients of shenxiang suhe pill and its potential multi-target therapy for coronary heart disease.

Biomed Pharmacother. 2020-9

文献AI研究员

20分钟写一篇综述，助力文献阅读效率提升50倍

立即体验

用中文搜PubMed

大模型驱动的PubMed中文搜索引擎

马上搜索

推荐工具

医学文档翻译智能文献检索