Aromatic Yeasts: Interactions and Implications in Coffee Fermentation Aroma Profiles

Nontraditional yeasts prevalent in tropical agricultural fermentations such as coffee and cocoa are known to contribute to aroma profiles, yet the functional roles and interactions between the associated microbial consortia in a farm fermentation are unclear. Here, boiled green bean extract (GBE) from green coffee beans was developed as a rich screening medium to deconstruct the microbial consortia and their interactions during the fermentation of dried green coffee beans. When cultivated in coculture with S. cerevisiae on GBE, strain-specific groupings with distinct volatile organic profiles were observed for nontraditional yeasts (e.g., Hanseniaspora spp., Pichia kudriavzevii). Further changes are evident when constructed consortia composed of nontraditional yeast, S. cerevisiae, and Lactococcus lactis var. cremoris were cultured in GBE, and a comparison with abiotically acidified GBE suggests that pH plays a major role in the influence of lactic acid bacteria (LAB) on fermentation aromas. This approach represents a tool for the development of starter culture formulations to create different flavor profiles in coffee fermentation.