ArticleFoods (Basel, Switzerland)2024
The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products.
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 11 papers.
What it found
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Who cites it
11 citing papers in PubMed.
- 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
- Coffee endophytes: diversity, ecological functions, and application prospects in sustainable production.Frontiers in plant science · 2026Review
- Rhizosphere and fruit microbiome variation acrossFrontiers in microbiology · 2026Article
- Exploring the Coffee Fruit Microbiome under Different Management Practices and its Correlation with Beverage Quality Criteria in Costa Rica.Current microbiology · 2025Article
- Biotechnological potential of Non-Saccharomyces yeasts to modulate flavor profiles in specialty coffee fermentation.World journal of microbiology & biotechnology · 2025Article
- Development of Fermentation Strategies for Quality Mild Coffee Production (Foods (Basel, Switzerland) · 2025Article
- 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
- The Southern Hemisphere yeast frontier: from nature dwellers to accomplished fermenters.FEMS yeast research · 2025Review
- 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
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health.
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Registered trials
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