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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...

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Autores principales: da Silva Vale, Alexander, Balla, Gabriel, Rodrigues, Luiz Roberto Saldanha, de Carvalho Neto, Dão Pedro, Soccol, Carlos Ricardo, de Melo Pereira, Gilberto Vinícius
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
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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.
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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
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