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Borém FM, Rabelo MHS, de Carvalho Alves AP, Santos CM, Pieroni RS, Nakajima M, Sugino R. Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans. Food Chem 2024; 446:138820. [PMID: 38430763 DOI: 10.1016/j.foodchem.2024.138820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 02/15/2024] [Accepted: 02/19/2024] [Indexed: 03/05/2024]
Abstract
This study has innovative aspects related to the use of sequential inoculation technique in the coffee bean fermentation process: the inoculation of Lactiplantibacillus plantarum followed by Saccharomyces cerevisiae, in the fermentation of coffee fruit for the production of specialty natural coffees. The objective was to evaluate the effect of this technique and of the total fermentation time on the sensory attributes of the coffee beverage and on the organic acid profile, bioactive compounds, and fatty acid profile of the beans. The fermentation of coffee fruit with sequential inoculation resulted in greater acidity of the beverage and contributed to increases of up to 2 points in coffee fermented. The total fermentation time was directly related to the organic acid content, and the longer the total fermentation time was, the greater the organic acid content. The fatty acid content and bioactive compound content showed little variation among treatments.
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Affiliation(s)
- Flávio Meira Borém
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, Caixa Postal 3037, 37203-202, Lavras, MG, Brasil
| | - Mariane Helena Sances Rabelo
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, Caixa Postal 3037, 37203-202, Lavras, MG, Brasil.
| | - Ana Paula de Carvalho Alves
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, Caixa Postal 3037, 37203-202, Lavras, MG, Brasil
| | - Cláudia Mendes Santos
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, Caixa Postal 3037, 37203-202, Lavras, MG, Brasil
| | - Rodrigo Soares Pieroni
- Associação dos Cafeicultores da Canastra, Estrada Parnacanastra, KM 1, Zona Rural, São Roque de Minas, MG, Brasil
| | - Makoto Nakajima
- Suntory Beverage & Food Limited, Tokyo Square Garden, 3-1-1 Kyobashi, Chuo-ku, Tokyo 104-0031, Japan
| | - Ryosuke Sugino
- Suntory Beverage & Food Limited, Tokyo Square Garden, 3-1-1 Kyobashi, Chuo-ku, Tokyo 104-0031, Japan
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Helena Sances Rabelo M, Meira Borém F, Paula de Carvalho Alves A, Soares Pieroni R, Mendes Santos C, Nakajima M, Sugino R. Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics. Food Chem 2024; 444:138608. [PMID: 38325081 DOI: 10.1016/j.foodchem.2024.138608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 01/25/2024] [Accepted: 01/26/2024] [Indexed: 02/09/2024]
Abstract
Mixed starter cultures of lactic acid bacteria and yeasts used in the production of fermented foods, including coffee, can improve the sensory quality and food safety. The objective of this study was to evaluate the effects of fermentation of coffee with inoculation of Lactiplantibacillus plantarum followed by Saccharomyces cerevisiae and the effects of fermentation time on the aroma and flavor of the coffee beverage and on the volatile composition of the roasted coffee beans. The coffee was fermented for 48 h or 96 h after inoculation of Lactiplantibacillus plantarum followed by inoculation of Saccharomyces cerevisiae or the respective controls. The aroma and flavor of the coffee beverage fermented with sequential inoculation showed complexity, with a predominance of fruity and fermented sensory notes. Forty-seven volatile compounds were identified. In addition, the sequentially inoculated coffees had greater formation of volatiles and led to greater perception of fruity and fermented flavor and aroma.
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Affiliation(s)
| | - Flávio Meira Borém
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, POB 3037, 37.200-000, Lavras, MG, Brazil
| | - Ana Paula de Carvalho Alves
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, POB 3037, 37.200-000, Lavras, MG, Brazil
| | | | - Claudia Mendes Santos
- Departamento de Engenharia Agrícola, Universidade Federal de Lavras, POB 3037, 37.200-000, Lavras, MG, Brazil
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