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Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on‐farm processing
Author(s) -
Pereira Gilberto Vinícius de Melo,
Carvalho Neto Dão Pedro,
Medeiros Adriane Bianchi Pedroni,
Soccol Vanete Thomaz,
Neto Ensei,
Woiciechowski Adenise Lorenci,
Soccol Carlos Ricardo
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13142
Subject(s) - fermentation , starter , lactic acid , aroma , food science , lactobacillus plantarum , pulp (tooth) , acetaldehyde , flavour , chemistry , bacteria , biology , biochemistry , ethanol , medicine , genetics , pathology
Summary This study describes, for the first time, the potential use of selected lactic acid bacteria (LAB) to conduct improved coffee bean fermentation during on‐farm wet processing. Among different strains tested, Lactobacillus plantarum LPBR01 showed a suitable production of organic acids and flavour‐active esters in a coffee‐pulp simulation medium and was used as starter culture under field conditions. The results indicated that L. plantarum LPBR01 was able to establish an accelerated coffee‐pulp acidification process and potentially reduced the fermentation time from 24 to 12 h. The inoculation of LPBR01 strain also increased significantly the formation of volatile aroma compounds during fermentation process (such as ethyl acetate, ethyl isobutyrate and acetaldehyde) and enabled the production of beverage with distinct sensory notes and a remarkable increase in quality compared to the conventional process. Our results suggest that the use of LAB in coffee processing is an ideal alternative way to conduct faster and improved coffee bean fermentation.