Cargando…
Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies
In this study, an investigation of the microbial community structure and chemical changes in different layers of a static coffee beans fermentation tank (named self-induced anaerobic fermentation—SIAF) was conducted at different times (24, 48, and 72 h). The microbial taxonomic composition comprised...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818356/ https://www.ncbi.nlm.nih.gov/pubmed/36613253 http://dx.doi.org/10.3390/foods12010037 |
_version_ | 1784864965410160640 |
---|---|
author | da Silva Vale, Alexander Balla, Gabriel Rodrigues, Luiz Roberto Saldanha de Carvalho Neto, Dão Pedro Soccol, Carlos Ricardo de Melo Pereira, Gilberto Vinícius |
author_facet | da Silva Vale, Alexander Balla, Gabriel Rodrigues, Luiz Roberto Saldanha de Carvalho Neto, Dão Pedro Soccol, Carlos Ricardo de Melo Pereira, Gilberto Vinícius |
author_sort | da Silva Vale, Alexander |
collection | PubMed |
description | In this study, an investigation of the microbial community structure and chemical changes in different layers of a static coffee beans fermentation tank (named self-induced anaerobic fermentation—SIAF) was conducted at different times (24, 48, and 72 h). The microbial taxonomic composition comprised a high prevalence of Enterobacteriaceae and Nectriaceae and low prevalence of lactic acid bacteria and yeast, which greatly differs from the traditional process performed in open tanks. No major variation in bacterial and fungal diversity was observed between the bottom, middle, and top layers of the fermentation tank. On the other hand, the metabolism of these microorganisms varied significantly, showing a higher consumption of pulp sugar and production of metabolites in the bottom and middle layers compared to the top part of the fermentation tank. Extended processes (48 and 72 h) allowed a higher production of key-metabolites during fermentation (e.g., 3-octanol, ethyl acetate, and amyl acetate), accumulation in roasted coffee beans (acetic acid, pyrazine, methyl, 2-propanone, 1-hydroxy), and diversification of sensory profiles of coffee beverages compared to 24 h of fermentation process. In summary, this study demonstrated that SIAF harbored radically different dominant microbial groups compared to traditional coffee processing, and diversification of fermentation time could be an important tool to provide coffee beverages with novel and desirable flavor profiles. |
format | Online Article Text |
id | pubmed-9818356 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-98183562023-01-07 Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies da Silva Vale, Alexander Balla, Gabriel Rodrigues, Luiz Roberto Saldanha de Carvalho Neto, Dão Pedro Soccol, Carlos Ricardo de Melo Pereira, Gilberto Vinícius Foods Article In this study, an investigation of the microbial community structure and chemical changes in different layers of a static coffee beans fermentation tank (named self-induced anaerobic fermentation—SIAF) was conducted at different times (24, 48, and 72 h). The microbial taxonomic composition comprised a high prevalence of Enterobacteriaceae and Nectriaceae and low prevalence of lactic acid bacteria and yeast, which greatly differs from the traditional process performed in open tanks. No major variation in bacterial and fungal diversity was observed between the bottom, middle, and top layers of the fermentation tank. On the other hand, the metabolism of these microorganisms varied significantly, showing a higher consumption of pulp sugar and production of metabolites in the bottom and middle layers compared to the top part of the fermentation tank. Extended processes (48 and 72 h) allowed a higher production of key-metabolites during fermentation (e.g., 3-octanol, ethyl acetate, and amyl acetate), accumulation in roasted coffee beans (acetic acid, pyrazine, methyl, 2-propanone, 1-hydroxy), and diversification of sensory profiles of coffee beverages compared to 24 h of fermentation process. In summary, this study demonstrated that SIAF harbored radically different dominant microbial groups compared to traditional coffee processing, and diversification of fermentation time could be an important tool to provide coffee beverages with novel and desirable flavor profiles. MDPI 2022-12-22 /pmc/articles/PMC9818356/ /pubmed/36613253 http://dx.doi.org/10.3390/foods12010037 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article da Silva Vale, Alexander Balla, Gabriel Rodrigues, Luiz Roberto Saldanha de Carvalho Neto, Dão Pedro Soccol, Carlos Ricardo de Melo Pereira, Gilberto Vinícius Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies |
title | Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies |
title_full | Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies |
title_fullStr | Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies |
title_full_unstemmed | Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies |
title_short | Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies |
title_sort | understanding the effects of self-induced anaerobic fermentation on coffee beans quality: microbiological, metabolic, and sensory studies |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818356/ https://www.ncbi.nlm.nih.gov/pubmed/36613253 http://dx.doi.org/10.3390/foods12010037 |
work_keys_str_mv | AT dasilvavalealexander understandingtheeffectsofselfinducedanaerobicfermentationoncoffeebeansqualitymicrobiologicalmetabolicandsensorystudies AT ballagabriel understandingtheeffectsofselfinducedanaerobicfermentationoncoffeebeansqualitymicrobiologicalmetabolicandsensorystudies AT rodriguesluizrobertosaldanha understandingtheeffectsofselfinducedanaerobicfermentationoncoffeebeansqualitymicrobiologicalmetabolicandsensorystudies AT decarvalhonetodaopedro understandingtheeffectsofselfinducedanaerobicfermentationoncoffeebeansqualitymicrobiologicalmetabolicandsensorystudies AT soccolcarlosricardo understandingtheeffectsofselfinducedanaerobicfermentationoncoffeebeansqualitymicrobiologicalmetabolicandsensorystudies AT demelopereiragilbertovinicius understandingtheeffectsofselfinducedanaerobicfermentationoncoffeebeansqualitymicrobiologicalmetabolicandsensorystudies |