Microbial Characteristics and Functions in Coffee Fermentation: A Review DOI Creative Commons

Xiaojing Shen,

Qi Wang, Hongsheng Wang

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 11(1), P. 5 - 5

Published: Dec. 25, 2024

Based on coffee’s unique and fascinating flavor, coffee has become the most popular nonalcoholic drink in world is a significant agricultural economic crop tropical- subtropical-planted countries regions. It also beneficial for human health because of its rich active compounds, such as caffeine, chlorogenic acids, trigonelline, tryptophan alkaloids, diterpenes, melanoidins, etc. These compounds often relate to prevention cardiovascular disease, Alzheimer’s antibacterial, anti-diabetic, neuroprotection, anti-cancer activities. The formation flavor results from various influence factors, including genetics, shade, elevation, post-harvest processing, fermentation, roasted methods, first stage production obtaining green beans through primary process. Fermentation critical process coffee, which related yeasts, bacteria, filamentous fungi. Therefore, microorganisms play key role fermentation flavor. To provide an understanding overview microbial characteristics different processing methods regions were reviewed this paper. Brazil China are main study contribute large number technologies improve by fermentation. Different (wet, dry, or semi-dry processing) producer had obvious community characteristics. Moreover, application yeast bacteria improving was introduced.

Language: Английский

Physicochemical Characterization and Extrusion Effects on the Optimization of Agro-Industrial Byproduct Flour Formulation DOI Open Access
Diana Paola Navia Porras,

Carolina Franco-Urbano,

Laura Sofía Torres‐Valenzuela

et al.

Sustainability, Journal Year: 2025, Volume and Issue: 17(5), P. 1950 - 1950

Published: Feb. 25, 2025

During the post-harvest of coffee and plantain, organic residues with high potential for utilization are generated. This work aimed to measure effect extrusion on nutritional, physicochemical, functional properties mixtures pulp (CP), rejected plantain (RP), rachis (PR) flours. The were dehydrated, milled, mixed according simplex reticular experimental design. Subsequently, extruded. before after determined. It was found that reduced crude fiber lipid content composition, but protein ash not changed. A positive relation between flour in response total phenolic (TPC) antioxidant activity (AA). Some blends increased TPC AA others it. At same time, water oil absorption capacity showed a significant effect, while pH did not. determined optimum mixture extruded 0.364:0.333:0.303 CP, RP, PR, respectively. Extrusion all pasting optimized blend. flours studied presented relevant nutritional contribution, which favors their viability use food industry.

Language: Английский

Citations

0
Comparative analysis of strong-flavor Baijiu and brandy: volatile and nonvolatile metabolic compounds identified using non-targeted metabolomics DOI

Chaohong He,

Bo Peng,

Dongsheng Zhang

et al.

European Food Research and Technology, Journal Year: 2025, Volume and Issue: unknown

Published: March 10, 2025

Language: Английский

Citations

0
The taste of pickled bamboo shoots: evolution of metabolites based on electronic tongue, sensory evaluation, and non-targeted metabolomics DOI Creative Commons

Jinmei Wei,

Du Jin,

Ke Li

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117708 - 117708

Published: April 1, 2025

Language: Английский

Citations

0
From Waste to Taste: Coffee By-Products as Starter Cultures for Sustainable Fermentation and Improved Coffee Quality DOI Open Access
Anna María Polanía,

Jhennifer López Silva,

Laura Sofía Torres‐Valenzuela

et al.

Sustainability, Journal Year: 2024, Volume and Issue: 16(23), P. 10763 - 10763

Published: Dec. 8, 2024

Utilizing coffee by-products in the fermentation process of offers a sustainable strategy by repurposing agricultural waste and enhancing product quality. This study evaluates effect applying starter culture, derived from residues, on dynamics reducing total sugars during fermentation, as well composition aromatic compounds, organic acids, sensory profile inoculated with yeast (Saccharomyces cerevisiae) lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus Streptococcus thermophilus), comparison to spontaneously fermented sample. Volatile compounds were identified quantified using dynamic headspace gas chromatography-mass spectrometry (HS/GC-MS), predominant detection 2-furancarboxaldehyde, 5-methyl; 2-furanmethanol; furfural—compounds associated caramel, nut, sweet aromas roasting process. A reduction (glucose, fructose, sucrose) occurred over 36 h period. Lactic (2.79 g/L) was acid, followed acetic (0.69 g/L). The application inoculum improved quality coffee, achieving score 86.6 evaluations Q-graders, compared 84 for control Additionally, descriptors such red apple, honey, citrus prominent, contributing uniform balanced flavor profile. These findings indicate that controlled cultures enhances sustainability production. It achieves this supporting circular economy, reliance chemical additives, improving approach aligns development goals promoting environmental stewardship, economic viability, social well-being within industry.

Language: Английский

Citations

0
Microbial Characteristics and Functions in Coffee Fermentation: A Review DOI Creative Commons

Xiaojing Shen,

Qi Wang, Hongsheng Wang

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 11(1), P. 5 - 5

Published: Dec. 25, 2024

Based on coffee’s unique and fascinating flavor, coffee has become the most popular nonalcoholic drink in world is a significant agricultural economic crop tropical- subtropical-planted countries regions. It also beneficial for human health because of its rich active compounds, such as caffeine, chlorogenic acids, trigonelline, tryptophan alkaloids, diterpenes, melanoidins, etc. These compounds often relate to prevention cardiovascular disease, Alzheimer’s antibacterial, anti-diabetic, neuroprotection, anti-cancer activities. The formation flavor results from various influence factors, including genetics, shade, elevation, post-harvest processing, fermentation, roasted methods, first stage production obtaining green beans through primary process. Fermentation critical process coffee, which related yeasts, bacteria, filamentous fungi. Therefore, microorganisms play key role fermentation flavor. To provide an understanding overview microbial characteristics different processing methods regions were reviewed this paper. Brazil China are main study contribute large number technologies improve by fermentation. Different (wet, dry, or semi-dry processing) producer had obvious community characteristics. Moreover, application yeast bacteria improving was introduced.

Language: Английский

Citations

0