ArticleFrontiers in microbiology2019
Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation.
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 93 citations in OpenAlex.
- Integrated microbial-metabolomic analysis reveals how fermentation contributes to the unique flavor of African Arabica coffee.Food chemistry. Molecular sciences · 2026Article
- Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation.Comprehensive reviews in food science and food safety · 2026Review
- Analysis of Changes in Taste Characteristics of Coffee at Different Primary Processing Methods Using E-Tongue, Untargeted Metabolomics and WGCNA.Foods (Basel, Switzerland) · 2026Article
- Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages.Molecules (Basel, Switzerland) · 2026Review
- The Modification of Coffee Beans Through a Combination of Microbial and Enzymatic Processes.Foods (Basel, Switzerland) · 2026Article
- Potential Starter Candidate Based on Safety and Technological Evaluation ofJournal of microbiology and biotechnology · 2025Article
- Coffee Biotransformation in Volcanic Process: A Chemical and Sensory Analysis.Foods (Basel, Switzerland) · 2025Article
- Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation.Foods (Basel, Switzerland) · 2025Article
- Microstructural Modification and Sorption Capacity of Green Coffee Beans.Foods (Basel, Switzerland) · 2024Article
- Bioactive Compounds and Valorization of Coffee By-Products from the Origin: A Circular Economy Model from Local Practices in Zongolica, Mexico.Plants (Basel, Switzerland) · 2024Article
- Effects of cherries Sanitization methods and fermentation times on quality parameters of coffee beans.Heliyon · 2024Article
- Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods.Food chemistry: X · 2024Article
- Interaction and Metabolic Function of Microbiota during the Washed Processing ofMolecules (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
- Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods.Foods (Basel, Switzerland) · 2022Article
- New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor.3 Biotech · 2022Article
- The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations.Frontiers in microbiology · 2021Article
- The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation.World journal of microbiology & biotechnology · 2020Article
- GC/MS-based metabolic profiling for the evaluation of solid state fermentation to improve quality of Arabica coffee beans.Metabolomics : Official journal of the Metabolomic Society · 2020Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coffee quality has recently become a high demand of coffee consumers, due to all the specialty coffees available on the market. Specialty coffees can be generated by favoring growth of some groups of microorganisms during fermentation or by using starters. Just as yeast, a variety of bacteria can be used to generate important flavor precursors. The aim of this work was to test the efficiency of coffee sterilization and adhesion of microbial cells on beans, to evaluate the effect of yeast and bacterial starters on the production of organic and volatile compounds, and selection of potential flavor marker precursors during the wet fermentation. Three yeast and six bacterial starters were inoculated in coffee beans. Coffee sterilization and microbial adhesion was observed by scanning electron microscopy (SEM). Organic compounds were detected by high performance liquid chromatography (HPLC) and volatile compounds by gas chromatography-mass spectrometry (GC-MS). Micrographs from the SEM showed that sterilization was efficient, because there were no microbial cells after autoclaving for 5 min. Also, it was observed an increase of microbial cells from 0 to 48 h of fermentation. Malic, lactic, and acetic acid were only detected in the bacterial treatments. Volatile compounds: 4-ethenyl-1,2-dimethoxybenzene, heptadecanol, 4-hydroxy-2-methylacetophenone, and 1-butanol,2-methyl were only found in yeast treatments. Guaiacol was only produced by the inoculated
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