ArticleFoods (Basel, Switzerland)2024
Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic-Metabolomics Analysis.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 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
- Advances in Coffee Drying: A Comprehensive Review of Traditional, Solar, Mechanical, Hybrid, and Emerging Methods.Foods (Basel, Switzerland) · 2026Review
- Microbial community dynamics during Coffea arabica cv. Arara fermentation and their relationship with specialty coffee quality.Scientific reports · 2026Article
- The Modification of Coffee Beans Through a Combination of Microbial and Enzymatic Processes.Foods (Basel, Switzerland) · 2026Article
- Biomimetic Fermentation Reshapes Precursor Pools to Drive Synergistic Roasting Reactions and Enhance Coffee Flavor Complexity.Foods (Basel, Switzerland) · 2026Article
- Metagenomic and metabolomic analyses of fecal samples from civet-digested coffee in Vietnam.PeerJ · 2026Article
- Unlocking New Bioactive Peptides from Coffee Pulp: A Metagenomics and AI-Driven Discovery Paradigm.Foods (Basel, Switzerland) · 2025Article
- Comparative microbiomes reveal microbial signatures in coffee fermentation and flavor development across distinct Brazilian biomes.World journal of microbiology & biotechnology · 2025Article
- Metabolomic profiling of indigenous lactic acid bacteria reveals functional traits shaping the flavor and bioactivity of Ecuadorian coffee.Frontiers in microbiology · 2025Article
- Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments.Food chemistry: X · 2025Article
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Authors and funding
9 authors.
Funding
Abstract
Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography-mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included
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