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Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage

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Abstract

Post-harvest processing and microbial fermentation of coffee fruits play an essential role in the metabolites formation that influence the nutritional and sensory quality of the beverage. Thus, the objective of this study was to analyze the effect of coffee cherries processing and fermentation conditions on the microbial communities and the chemical and sensory quality of the beverage. Induced fermentation changed in the bacteria and fungi communities (Treatments: T1, T3, and T7). Klebsiella sp. inoculation (T1) allowed an increase in richness of bacteria and 81 points in the sensory score over the fermentation time. However, there was a reduction in richness of microbial community in treatments with Saccharomyces cerevisiae (T3 and T7). An increase in the indexes of microbial diversity was observed in 72 h in treatment with coffee pulp (T2). In treatment with coffee cherries and spontaneous fermentation (T4) had a higher sensory score than other treatments, indicating a sensory gain from 36 to 72 h. Coffee cherries with superficial disinfection (T5) had a reduction in microbial profile, but did not change the final score of the beverage over the 72 h. In T6 (floaters fruits) was observed an alteration in the fungal community (36–72 h) and the lowest sensory score. The impact of adding water on coffee fermentation was dependent on time (T3 and T7). Furthermore, 5-hydroxymethylfurfural has a positive correlation with the final score of the beverage. Thus, microbial profile and sensory score of beverages are dependent of conditions of processing of coffee fruits and fermentation.

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Acknowledgements

The authors would like to thank the Sul Serrana of Espírito Santo Free Admission Credit Cooperative—Sicoob (23186000886201801), the Coordination of Superior Level Staff Improvement—CAPES, and the National Council for Scientific and Technological Development—CNPq, the Federal Institute of Espírito Santo, for supporting the research, through the PRPPG n°. 10/2019—Productivity Researcher Program—PPP, the Capixaba Institute for Research, Technical Assistance and Rural Extension—INCAPER, the Federal University of Viçosa—UFV, and the panelists for their cooperation in this study. As well as the coffee grower, Mr. Alfredo Sossai, for the harvest and donation of the fruits for the experiment.

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Authors and Affiliations

  1. Departamento de Microbiologia, Universidade Federal de Viçosa, Minas Gerais, Avenida PH Rolfs S/N Viçosa, Minas Gerais, MG, 36570-000, Brazil

    Marliane Cássia Soares da Silva, José Maria Rodrigues da Luz, Tomas Gomes Reis Veloso, Larissa Márcia Anastácio & Maria Catarina Megumi Kasuya

  2. Coffee Analysis and Research Laboratory-LAPC, Instituto Federal do Espírito Santo, Venda Nova do Imigrante, Rua Elizabeth Minete Perim, S/N, Bairro São Rafael, Espírito Santo, ES, 29375-000, Brazil

    Willian dos Santos Gomes

  3. Instituto Federal Do Espírito Santo-Campus VNI-Coffee Design Group, Vitória, ES, Brazil

    Emanuele Catarina da Silva Oliveira, Aldemar Polonini Moreli & Lucas Louzada Pereira

  4. Departamento de Ciências Florestais e Madeireiras, Centro de Ciências e Engenharia Agrárias, Universidade Federal do Espírito Santo, Av. Governador Lindemberg, 316, Jerônimo Monteiro, ES, CEP 29550-000,, Brazil

    Alvaro Cunha Neto

  5. Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural-Incaper, Vitória, ES, Brazil

    Rogério Carvalho Guarçoni

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  1. Marliane Cássia Soares da Silva
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Treatments used in the experiment with variations in fruit processing, microbial inoculation, water addition, and fermentation time (249 KB).

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da Silva, M.C.S., da Luz, J.M.R., Veloso, T.G.R. et al. Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage. Eur Food Res Technol 248, 1499–1512 (2022). https://doi.org/10.1007/s00217-022-03980-6

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