ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2024
Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 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
- Dynamics of aroma profiling and emotional response for premium green tea.NPJ science of food · 2025Article
- Development of Fermentation Strategies for Quality Mild Coffee Production (Foods (Basel, Switzerland) · 2025Article
- Metataxonomic identification of microorganisms and sensory attributes of Coffea canephora under conventional processing and Self-Induced Anaerobiosis Fermentation.World journal of microbiology & biotechnology · 2025Article
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Abstract
Variation in fermentation time may be an essential alternative to provide coffee beverages with different and unique sensory profiles. This work investigated the microbiological, chemical, and sensory changes in coffees submitted to different fermentation durations (0, 24, 48, 72, and 96 h). Self-induced anaerobiosis fermentation (SIAF) was used, and two treatments were performed: spontaneous fermentation and inoculation with S. cerevisiae CCMA0543. Microbiological analyses were performed, and the permanence of the inoculum was monitored. Chromatography (sugars, organic acids, and volatile compounds) was analyzed, and sensory analysis (temporal dominance of sensations - TDS) was performed. A total of 228 isolates were identified during spontaneous fermentation. The dominant bacteria and yeasts were Leuconostoc mesenteroides, Lactiplantibacillus plantarum, Staphylococcus warneri, Bacillus sp., Torulaspora delbrueckii, Hanseniaspora uvarum, and Meyerozyma caribbica. High concentrations of citric (18.67 mg.g
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