ArticleFrontiers in microbiology2019
Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing.
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 28 papers.
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Who cites it
28 citing papers in PubMed, 100 citations in OpenAlex.
- The Effect of Different Coffee Cherry Pulp-Retention Amounts on the Quality of Robusta Green Coffee Beans.Foods (Basel, Switzerland) · 2026Article
- Flavor modulation of fermented degummed coffee beans by ultrasound and ultra-high pressure: metabolomic and volatile profiles.Ultrasonics sonochemistry · 2026Article
- Exploring Coffee By-Products as Alternative Protein Sources: A Comprehensive Analysis of Amino Acid Profiles (Free and Total) and Protein Quality.Journal of food science · 2026Article
- 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
- Article
- Coculture fermentation processes in wheat sourdough simulation media withApplied and environmental microbiology · 2025Article
- Development of Fermentation Strategies for Quality Mild Coffee Production (Foods (Basel, Switzerland) · 2025Article
- Application of Microbial Fermentation in Caffeine Degradation and Flavor Modulation of Coffee Beans.Foods (Basel, Switzerland) · 2025Review
- Effect onFood science & nutrition · 2025Article
- Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation.Foods (Basel, Switzerland) · 2025Article
- Article
- Genetic diversity of the fungal community that contributes to the sensory quality of coffee beverage after carbonic maceration and fermentation.3 Biotech · 2024Article
- The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee.Nutrients · 2024Article
- Microbiota of arabica coffee: insights from soil to fruit.World journal of microbiology & biotechnology · 2024Review
- 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
- Interaction and Metabolic Function of Microbiota during the Washed Processing ofMolecules (Basel, Switzerland) · 2023Article
- Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform.Journal of agricultural and food chemistry · 2023Article
Corrections and comments
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Authors and funding
8 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Post-harvest wet coffee processing is a commonly applied method to transform coffee cherries into green coffee beans through depulping or demucilaging, fermentation, washing, soaking, drying, and dehulling. Multiple processing parameters can be modified and thus influence the coffee quality (green coffee beans and cup quality). The present study aimed to explore the impacts of these parameters, including processing type (depulping or demucilaging), fermentation duration, and application of soaking, on the microbial community dynamics, metabolite compositions of processing waters (fermentation and soaking) and coffee beans, and resulting cup quality through a multiphasic approach. A large-scale wet coffee processing experiment was conducted with
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