Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii.

Shankar, S. R. and Sneha, H. P. and Inderjit, Prakash and Mahejibin, Khan and Punil Kumar, H. N. and Hari, Om and Basavaraj, K. and Pushpa, S. Murthy (2022) Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii. Food Microbiology, 105. p. 104012. ISSN 0740-0020

PDF Food Microbiology 105 (2022) 104012.pdf - Published Version Restricted to Registered users only Download (6MB) | Request a copy

Abstract

Specialty coffee can be developed by the application of explicit microorganisms or starters to obtain desired fermentation. In the present study, natural fermentation (NF) of Arabica coffee was carried out spontaneously, the other set was inoculated with Pichia kudriavzevii (Y) starter culture (isolated, identified and mass cultured). The effect of microbial fermentation, metagenomics, production of functional metabolites, volatiles and their sensorial aspects were studied. The bioprocess illustrated cohesive interface of coffee nutrients and microbial communities like Mycobacterium, Acinetobacter, Gordonia, etc., in NF, Lactobacillus and Leuconostoc were prevailing in Y. The Pichia and Rhodotorula dominated in both the groups. The bioactivity of bacteria and fungi induced complex changes in physicochemical features like pH (4.2–5.2), Brix◦ (9.5–3.0), and metabolic transition in sugar (3.0–0.7%), alcohol (1.4–2.7%), organic acids modulating flavour precursors and organoleptics in the final brew. In the roasted bean, Y exhibited higher sugar (42%), protein (25%), polyphenol (3.5%), CGA (2.5%), caffeine (17.2%), and trigonelline (2.8%) than NF. The volatile profile exhibited increased flavour molecules like furans, ketones, and pyrazines in Y, besides lactone complexes. The organoleptics in Y were highlighted with honey, malt and berry notes. P. kudriavzevii coffee fermentation could be beneficial in specialty coffee production and enhancement of distinct characteristic flavours.

Item Type:	Article
Uncontrolled Keywords:	Arabica coffee Starter culture Metagenomics Metabolites Coffee quality
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 07 Beverage Technology > 04 Coffee
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 May 2022 09:29
Last Modified:	10 May 2022 09:29
URI:	http://ir.cftri.res.in/id/eprint/15246

Actions (login required)

View Item