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Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures
Silvia Juliana Martinez1, Ana Paula Pereira Bressani2, Maria Gabriela da Cruz Pedrozo Miguel1
1Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil.
Food Research International (Ottawa, Ont.)
|December 3, 2017
Summary
Using starter cultures like Saccharomyces cerevisiae in coffee processing significantly improved microbial stability and quality. The bucket inoculation method proved more effective for maintaining microorganisms during semi-dry coffee fermentation.
Area of Science:
- Food Science and Technology
- Microbiology
- Agricultural Science
Background:
- The semi-dry coffee processing method is widely used but can be optimized for microbial control.
- Starter cultures offer a promising avenue for enhancing fermentation and quality in coffee production.
Purpose of the Study:
- To evaluate Saccharomyces cerevisiae, Candida parapsilosis, and Torulaspora delbrueckii as starter cultures for semi-dry processed coffee.
- To compare the efficacy of direct versus bucket inoculation methods on microbial behavior and coffee quality.
Main Methods:
- Microbial population analysis using plating and qPCR.
- Metabolic profiling via HPLC and GC-MS.
- Sensory evaluation (cupping tests) of the processed coffee.
Main Results:
- The bucket inoculation method enhanced microbial persistence, particularly with Saccharomyces cerevisiae.
- Higher chlorogenic acid and caffeine concentrations were observed with the bucket method post-roasting.
- Both inoculation methods yielded positive sensory results, indicating good coffee quality.
Conclusions:
- Bucket inoculation is a superior method for maintaining starter culture viability during semi-dry coffee processing.
- The use of specific yeast strains as starter cultures can positively influence coffee's chemical composition and sensory attributes.
