Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans

• Published in: Journal of the science of food and agriculture 2024-12, Vol.104 (15), p.9137-9150
• Main Authors: Zhao, Na, Kokawa, Mito, Suzuki, Taroh, Khan, Amini Rasool, Dong, Weixue, Nguyen, Minh‐Quan, Kitamura, Yutaka
• Format: Article
• Language: English
• Subjects: Alcohols; Aldehydes; Bacteria; Beverages; Chlorogenic acid; Coffea - chemistry; Coffea - microbiology; Coffee; Coffee - chemistry; coffee pulp; Esters; Fermentation; Flavoring Agents - chemistry; Flavoring Agents - metabolism; Flavors; Furans; Gas chromatography; green coffee beans; Inoculation; isolation; Lactic acid; Lactic acid bacteria; Lactobacillales - classification; Lactobacillales - isolation & purification; Lactobacillales - metabolism; organic acids; Pesticides; Pulp; Saccharomyces cerevisiae - metabolism; Seeds - chemistry; Seeds - metabolism; Seeds - microbiology; Starters; Taste; Yeast; Yeasts; Yeasts - classification; Yeasts - isolation & purification; Yeasts - metabolism
• ISSN: 0022-5142; 1097-0010; 1097-0010
• DOI: 10.1002/jsfa.13735

Background Yeast and lactic acid bacteria (LAB) play an important part in the post‐harvest fermentation of coffee. This study applied lab‐scale fermentation to commercial green coffee beans using dry coffee pulp as the substrate, with the aim of modifying coffee‐bean flavor. In addition to spontaneous fermentation, yeast and LAB isolated from coffee beans and dried coffee pulp were added during fermentation. Results Co‐inoculation of yeast and LAB showed a significant effect on the chlorogenic acid content after between 24 and 72 h of fermentation. Acetic, citric, malic, lactic, and quinic acids were shown to be affected significantly (P