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Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii
Shankar S R1, Sneha H P1, Inderjit Prakash1
1Department of Spice & Flavour Science, CSIR- Central Food Technological Research Institute, Mysuru, 570020, India.
Food Microbiology
|April 27, 2022
Summary
Pichia kudriavzevii starter culture enhances specialty coffee fermentation, improving flavor precursors and sensory notes like honey and berry. This microbial fermentation boosts key compounds in roasted beans, benefiting specialty coffee production.
Area of Science:
- Food Science
- Microbiology
- Agricultural Science
Background:
- Specialty coffee production relies on controlled fermentation for desired flavor profiles.
- Microbial starters can influence the complex biochemical changes during coffee processing.
Purpose of the Study:
- To investigate the impact of Pichia kudriavzevii starter culture on Arabica coffee fermentation.
- To analyze the metagenomics, functional metabolites, volatiles, and sensory aspects of fermented coffee.
Main Methods:
- Arabica coffee beans underwent natural fermentation (NF) and fermentation with Pichia kudriavzevii (Y).
- Metagenomic analysis, physicochemical profiling, and sensory evaluation were performed.
Main Results:
- Pichia kudriavzevii inoculation altered microbial communities and physicochemical properties (pH, Brix°, sugar, alcohol, organic acids).
- Roasted beans fermented with Y showed increased sugar, protein, polyphenols, CGA, caffeine, and trigonelline compared to NF.
- Volatile analysis revealed higher levels of flavor compounds (furans, ketones, pyrazines, lactones) in Y-fermented coffee.
- Sensory evaluation of Y-fermented coffee highlighted desirable notes like honey, malt, and berry.
Conclusions:
- Pichia kudriavzevii fermentation is a viable method for enhancing specialty coffee production.
- This microbial approach improves the characteristic flavors and biochemical composition of coffee.
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