ArticleApplied and environmental microbiology2019
Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica.
Article in Applied and environmental microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
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Who cites it
34 citing papers in PubMed.
- Integrated microbial-metabolomic analysis reveals how fermentation contributes to the unique flavor of African Arabica coffee.Food chemistry. Molecular sciences · 2026Article
- Microbial community dynamics during Coffea arabica cv. Arara fermentation and their relationship with specialty coffee quality.Scientific reports · 2026Article
- Metagenomic and metabolomic analyses of fecal samples from civet-digested coffee in Vietnam.PeerJ · 2026Article
- Uncovering the hidden yeast diversity in fermented coffee: Insights from a shotgun metagenomic approach.PloS one · 2026Article
- Morpho-Physicochemical, Bioactive, and Antioxidant Profiling of PeruvianPlants (Basel, Switzerland) · 2025Article
- Development of Fermentation Strategies for Quality Mild Coffee Production (Foods (Basel, Switzerland) · 2025Article
- Integrated metabolomics and metagenomics reveal plant-microbe interactions driving aroma differentiation in flue-cured tobacco leaves.Frontiers in plant science · 2025Article
- The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee.Nutrients · 2024Article
- Effects of cherries Sanitization methods and fermentation times on quality parameters of coffee beans.Heliyon · 2024Article
- Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic-Metabolomics Analysis.Foods (Basel, Switzerland) · 2024Article
- Metataxonomic Identification of Microorganisms during the Coffee Fermentation Process in Colombian Farms (Cesar Department).Foods (Basel, Switzerland) · 2024Article
- Evaluation of Arabica Coffee Fermentation Using Machine Learning.Foods (Basel, Switzerland) · 2024Article
- Predicting the evolution of pH and total soluble solids during coffee fermentation using near-infrared spectroscopy coupled with chemometrics.Current research in food science · 2024Article
- Metabolomics as a tool for geographic origin assessment of roasted and green coffee beans.Heliyon · 2023Review
- Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas.Foods (Basel, Switzerland) · 2023Article
- Isolation of Yeast and LAB from Dry Coffee Pulp and Monitoring of Organic Acids in Inoculated Green Beans.Foods (Basel, Switzerland) · 2023Article
- Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform.Journal of agricultural and food chemistry · 2023Article
- Article
- Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS.International journal of food science · 2023Article
- The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production.Frontiers in microbiology · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A cup of coffee is the final product of a complex chain of operations. Wet postharvest processing of coffee is one of these operations, which involves a fermentation that inevitably has to be performed on-farm. During wet coffee processing, the interplay between microbial activities and endogenous bean metabolism results in a specific flavor precursor profile of the green coffee beans. Yet, how specific microbial communities and the changing chemical compositions of the beans determine the flavor of a cup of coffee remains underappreciated. Through a multiphasic approach, the establishment of the microbial communities, as well as their prevalence during wet processing of
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