ArticleFoods (Basel, Switzerland)2023
Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages.Molecules (Basel, Switzerland) · 2026Review
- Uncovering the hidden yeast diversity in fermented coffee: Insights from a shotgun metagenomic approach.PloS one · 2026Article
- Metagenomic and metabolomic analyses of fecal samples from civet-digested coffee in Vietnam.PeerJ · 2026Article
- Development of Fermentation Strategies for Quality Mild Coffee Production (Foods (Basel, Switzerland) · 2025Article
- A single-vector CRISPR/Cas9 system for genome editing and heterologous enzyme secretion in Saccharomyces cerevisiae: a case study on pectate lyase for coffee mucilage removal.Biotechnology letters · 2025Article
- Effects of Different Litchi E-Commerce Logistics Packaging Methods on Microenvironment and Fruit Quality Variations.Foods (Basel, Switzerland) · 2025Article
- Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process.Food chemistry: X · 2025Article
- Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies.Foods (Basel, Switzerland) · 2024Review
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coffee flavor considerably depends on the fermentation process, with contributing factors including fermentation temperature, oxygen concentration, and microbial diversity. Efficient controlling of the fermentation can improve the quality of coffee beverages. Therefore, several studies on coffee fermentation processes have been conducted in various regions. The objective of this study was to assess the microbial diversity of coffee beans undergoing anaerobic fermentation at various temperatures (4 °C or 37 °C) and fermentation durations (12 h or 36 h) using full-length 16S rRNA sequencing. This analysis aimed to evaluate the inhibitory effects of the fermented metabolites against ochratoxin-producing
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