Article3 Biotech2022
New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor.
Article in 3 Biotech, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 15 citations in OpenAlex.
- Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages.Comprehensive reviews in food science and food safety · 2026Review
- Article
- Unveiling the Microbial Signatures of Arabica Coffee Cherries: Insights into Ripeness Specific Diversity, Functional Traits, and Implications for Quality and Safety.Foods (Basel, Switzerland) · 2025Article
- Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee.Foods (Basel, Switzerland) · 2024Article
- Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation.Scientific reports · 2024Article
- Characterization of the Rhizosphere Bacterial Microbiome and Coffee Bean Fermentation in the Castillo-Tambo and Bourbon Varieties in the Popayán-Colombia Plateau.BMC plant biology · 2023Article
- Advances in the Application of the Non-Conventional YeastJournal of fungi (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
11 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of this research was to isolate microorganisms from coffee fermentation processes and screen them for their potential to improve the flavor of Arabica coffee using a new approach that included pectin degradation ability and growth in mucilage broth. All of the studied microorganisms were isolated from 38 different samples of fresh coffee cherries, coffee mucilage and coffee pulp. A total of 262 microbial isolates were obtained and subjected to screening using pectinase screening agar medium for pectinolytic organisms. The results of the pectinase production test showed that 18 yeast isolates were found to produce pectinase that could degrade the pectin present in solid media. The sugar assimilation profiles and growth of selected strains in mucilage broth were studied. Therefore, 18 isolates from the selected yeasts were subjected to molecular identification by the use of 18S rRNA gene sequencing. The diversity of the yeast isolates was studied, and they were identified as
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Registered trials
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