Microbial ecology and starter culture technology in coffee processing

• Published in: Critical reviews in food science and nutrition 2017-09, Vol.57 (13), p.2775-2788
• Main Authors: Vinícius de Melo Pereira, Gilberto, Soccol, Vanete Thomaz, Brar, Satinder Kaur, Neto, Ensei, Soccol, Carlos Ricardo
• Format: Article
• Language: English
• Subjects: Bacteria; Beans; Beverages; Biodegradation; Cherries; Coffee; Coffee - chemistry; Coffee processing; Commercialization; Degradation; dry processing; Ecology; Farms; Fermentation; Flavor; Food; Food Handling - methods; Food Microbiology; Food processing industry; Fungi; Humans; Lactic acid; Lactic acid bacteria; Metabolites; Microorganisms; Molecular biology; Mucilage; Starter cultures; Taste; Technology; wet processing; Yeast; Yeasts
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2015.1067759

Coffee has been for decades the most commercialized food product and most widely consumed beverage in the world, with over 600 billion cups served per year. Before coffee cherries can be traded and processed into a final industrial product, they have to undergo postharvest processing on farms, which have a direct impact on the cost and quality of a coffee. Three different methods can be used for transforming the coffee cherries into beans, known as wet, dry, and semi-dry methods. In all these processing methods, a spontaneous fermentation is carried out in order to eliminate any mucilage still stuck to the beans and helps improve beverage flavor by microbial metabolites. The microorganisms responsible for the fermentation (e.g., yeasts and lactic acid bacteria) can play a number of roles, such as degradation of mucilage (pectinolytic activity), inhibition of mycotoxin-producing fungi growth, and production of flavor-active components. The use of starter cultures (mainly yeast strains) has emerged in recent years as a promising alternative to control the fermentation process and to promote quality development of coffee product. However, scarce information is still available about the effects of controlled starter cultures in coffee fermentation performance and bean quality, making it impossible to use this technology in actual field conditions. A broader knowledge about the ecology, biochemistry, and molecular biology could facilitate the understanding and application of starter cultures for coffee fermentation process. This review provides a comprehensive coverage of these issues, while pointing out new directions for exploiting starter cultures in coffee processing.