Pakosz Paulina, Bzducha-Wróbel Anna, Drużyńska Beata, Majewska Ewa, Wołosiak Rafał
Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland.
Department of Biotechnology and Food Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.
Foods. 2025 Mar 25;14(7):1143. doi: 10.3390/foods14071143.
Coffee quality can be modified with microorganism addition during post-harvest processing. While most studies focus on yeasts and lactic acid bacteria, other species identified in the digestive tract of palm civets might also contribute to the quality of luwak coffee. Bacteria akin to those identified in palm civets' gastrointestinal tract or feces were evaluated for their potential to modify coffee bean composition. Among those, ATCC 6633, sp. KKP 3751 and ATCC 4080 exhibited strong growth in green coffee extract. The use of these bacteria significantly changed the amounts of basic coffee components (taste and aroma precursors), and slightly altered bioactive compound levels in green and roasted beans. The influence of fermentation duration was evaluated using . A stationary growth phase and positive changes regarding phenolic content were achieved after 24 h of fermentation. Overall, the use of bacteria can influence bean composition, offering the potential to create unique coffee products.
在收获后加工过程中添加微生物可以改变咖啡的品质。虽然大多数研究集中在酵母和乳酸菌上，但在麝香猫消化道中发现的其他物种也可能对麝香猫咖啡的品质有所贡献。对类似于在麝香猫胃肠道或粪便中发现的细菌进行了评估，以确定它们改变咖啡豆成分的潜力。其中，ATCC 6633、KKP 3751菌株和ATCC 4080在生咖啡提取物中表现出强劲的生长。使用这些细菌显著改变了基本咖啡成分（风味和香气前体）的含量，并略微改变了生豆和烘焙豆中的生物活性化合物水平。使用[具体方法]评估了发酵时间的影响。发酵24小时后达到稳定生长期，酚类含量有积极变化。总体而言，使用细菌可以影响咖啡豆成分，为创造独特的咖啡产品提供了潜力。
