Exploring coffee processing stages: Wet fermentation with and without Saccharomyces cerevisiae vs. Conventional process.
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| Title: | Exploring coffee processing stages: Wet fermentation with and without Saccharomyces cerevisiae vs. Conventional process. |
|---|---|
| Authors: | Bressani, Ana Paula Pereira1 (AUTHOR), Batista, Nádia Nara2 (AUTHOR), Cassimiro, Débora Mara de Jesus1 (AUTHOR), Pires, Simone da Fonseca3 (AUTHOR), Andrade, Hélida Monteiro de4 (AUTHOR), Dias, Disney Ribeiro1 (AUTHOR), Schwan, Rosane Freitas2,5 (AUTHOR) rschwan@ufla.br |
| Source: | World Journal of Microbiology & Biotechnology. Jul2025, Vol. 41 Issue 7, p1-15. 15p. |
| Subjects: | Coffee processing, Saccharomyces cerevisiae, Coffee drinks, Fermentation, Sensory evaluation, Quality control, Volatile organic compounds |
| Abstract: | The present study aimed to perform a wet coffee fermentation process using self-induced anaerobic fermentation (SIAF), with or without a starter culture, and a subsequent pulping stage to verify the influence on the beverage's quality. The ripe fruits were fermented in water using the SIAF method, with and without inoculating S. cerevisiae CCMA 0543, and were compared to a Conventional process (direct drying on suspended terraces). Samples were collected at different times of fermentation and drying for analysis of yeast population (qPCR), carbohydrates and organic acids (HPLC), protein profile (2-D SDS-PAGE), and volatile compounds (GC-MS). Sensory analysis was performed by certified tasters (Q-Graders). The treatment with S. cerevisiae (SC) demonstrated greater efficiency in consuming glucose and fructose, resulting in the lowest concentrations of these sugars at the end of fermentation (1.30 and 2.64 g/Kg, respectively). This treatment also showed increased lactic acid (8.76 g/Kg) and reduced acetic acid (6.40 g/Kg). The Conventional process presented a higher acetic acid content (10.12 g/Kg). Proteomic analysis revealed a unique protein expression profile in the SC treatment. After fermentation, a higher abundance of esters, aldehydes, alcohols, and acids was identified in the inoculated treatment. After roasting, furans, pyrazines, and other volatile compounds were predominant in this coffee. This treatment was the only one classified as specialty coffee (score 85.00). The inoculation of S. cerevisiae using the SIAF method proved effective in enhancing the quality of wet coffee, producing consistent and high-quality beverages that meet specialty coffee standards. [ABSTRACT FROM AUTHOR] |
| Copyright of World Journal of Microbiology & Biotechnology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 187234123 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Exploring coffee processing stages: Wet fermentation with and without Saccharomyces cerevisiae vs. Conventional process. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Bressani%2C+Ana+Paula+Pereira%22">Bressani, Ana Paula Pereira</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Batista%2C+Nádia+Nara%22">Batista, Nádia Nara</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Cassimiro%2C+Débora+Mara+de+Jesus%22">Cassimiro, Débora Mara de Jesus</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Pires%2C+Simone+da+Fonseca%22">Pires, Simone da Fonseca</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Andrade%2C+Hélida+Monteiro+de%22">Andrade, Hélida Monteiro de</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Dias%2C+Disney+Ribeiro%22">Dias, Disney Ribeiro</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Schwan%2C+Rosane+Freitas%22">Schwan, Rosane Freitas</searchLink><relatesTo>2,5</relatesTo> (AUTHOR)<i> rschwan@ufla.br</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22World+Journal+of+Microbiology+%26+Biotechnology%22">World Journal of Microbiology & Biotechnology</searchLink>. Jul2025, Vol. 41 Issue 7, p1-15. 15p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Coffee+processing%22">Coffee processing</searchLink><br /><searchLink fieldCode="DE" term="%22Saccharomyces+cerevisiae%22">Saccharomyces cerevisiae</searchLink><br /><searchLink fieldCode="DE" term="%22Coffee+drinks%22">Coffee drinks</searchLink><br /><searchLink fieldCode="DE" term="%22Fermentation%22">Fermentation</searchLink><br /><searchLink fieldCode="DE" term="%22Sensory+evaluation%22">Sensory evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Quality+control%22">Quality control</searchLink><br /><searchLink fieldCode="DE" term="%22Volatile+organic+compounds%22">Volatile organic compounds</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The present study aimed to perform a wet coffee fermentation process using self-induced anaerobic fermentation (SIAF), with or without a starter culture, and a subsequent pulping stage to verify the influence on the beverage's quality. The ripe fruits were fermented in water using the SIAF method, with and without inoculating S. cerevisiae CCMA 0543, and were compared to a Conventional process (direct drying on suspended terraces). Samples were collected at different times of fermentation and drying for analysis of yeast population (qPCR), carbohydrates and organic acids (HPLC), protein profile (2-D SDS-PAGE), and volatile compounds (GC-MS). Sensory analysis was performed by certified tasters (Q-Graders). The treatment with S. cerevisiae (SC) demonstrated greater efficiency in consuming glucose and fructose, resulting in the lowest concentrations of these sugars at the end of fermentation (1.30 and 2.64 g/Kg, respectively). This treatment also showed increased lactic acid (8.76 g/Kg) and reduced acetic acid (6.40 g/Kg). The Conventional process presented a higher acetic acid content (10.12 g/Kg). Proteomic analysis revealed a unique protein expression profile in the SC treatment. After fermentation, a higher abundance of esters, aldehydes, alcohols, and acids was identified in the inoculated treatment. After roasting, furans, pyrazines, and other volatile compounds were predominant in this coffee. This treatment was the only one classified as specialty coffee (score 85.00). The inoculation of S. cerevisiae using the SIAF method proved effective in enhancing the quality of wet coffee, producing consistent and high-quality beverages that meet specialty coffee standards. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of World Journal of Microbiology & Biotechnology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=187234123 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1007/s11274-025-04452-1 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 15 StartPage: 1 Subjects: – SubjectFull: Coffee processing Type: general – SubjectFull: Saccharomyces cerevisiae Type: general – SubjectFull: Coffee drinks Type: general – SubjectFull: Fermentation Type: general – SubjectFull: Sensory evaluation Type: general – SubjectFull: Quality control Type: general – SubjectFull: Volatile organic compounds Type: general Titles: – TitleFull: Exploring coffee processing stages: Wet fermentation with and without Saccharomyces cerevisiae vs. Conventional process. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Bressani, Ana Paula Pereira – PersonEntity: Name: NameFull: Batista, Nádia Nara – PersonEntity: Name: NameFull: Cassimiro, Débora Mara de Jesus – PersonEntity: Name: NameFull: Pires, Simone da Fonseca – PersonEntity: Name: NameFull: Andrade, Hélida Monteiro de – PersonEntity: Name: NameFull: Dias, Disney Ribeiro – PersonEntity: Name: NameFull: Schwan, Rosane Freitas IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 07 Text: Jul2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 09593993 Numbering: – Type: volume Value: 41 – Type: issue Value: 7 Titles: – TitleFull: World Journal of Microbiology & Biotechnology Type: main |
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