Related Experiment Video
Updated: Jun 10, 2025
Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
Published on: October 24, 2016
Challenges in coffee fermentation technologies: bibliometric analysis and critical review
Valeria Hurtado Cortés1, Andrés Felipe Bahamón Monje1, Jaime Daniel Bustos Vanegas1
1Present Address: Facultad de Ingeniería, Grupo de Investigación Agroindustria USCO, Universidad Surcolombiana, Centro Surcolombiano de Investigación en Café - CESURCAFÉ, Avenida Pastrana Borrero Carrera 1a, Neiva, 410001 Huila Colombia.
Innovations in coffee processing enhance efficiency but require more scientific validation. Further research into controlled fermentation is crucial for sustainable, high-quality coffee production.
Area of Science:
- Agricultural Science
- Food Science
- Biotechnology
Background:
- Coffee processing technologies aim to improve field efficiency, yet practical implementation faces challenges.
- Existing solutions address processing efficiency, safety, standardization, and quality in coffee production.
Purpose of the Study:
- To review advancements in coffee processing technologies, focusing on fermentation.
- To identify research gaps and future directions for coffee fermentation innovation.
Main Methods:
- Literature review utilizing SciMAT and ScientoPy software.
- Analysis of advancements in fermentation tanks and novel fermentation methodologies.
Main Results:
- Identified advancements in fermentation technology but noted a lack of sufficient scientific evidence.
- Brazil leads research in coffee bean fermentation, though publication rates have declined.
- Current research focuses on controlled fermentations and microbial/process influence on coffee attributes.
Conclusions:
- Further innovation in coffee fermentation is needed for increased efficiency, sustainability, and profitability.
- Systematic approaches and robust scientific evidence are required to validate new technologies.
- Advancements promise a more sustainable and quality-focused future for the coffee industry.
