Modulation of aroma and chemical composition of coffee beans through simultaneous and sequential inoculation of Pichia fermentans and Pediococcus pentosaceus during wet fermentation
Vitória de Mello Sampaio , Natan Wiele , Alexander da Silva Vale , Adenise Lorenci Woiciechowski , Susan Grace Karp , Carlos Ricardo Soccol , Gilberto Vinícius de Melo Pereira
Systems Microbiology and Biomanufacturing ›› : 1 -12.
Modulation of aroma and chemical composition of coffee beans through simultaneous and sequential inoculation of Pichia fermentans and Pediococcus pentosaceus during wet fermentation
The combined inoculation of yeast and lactic acid bacteria (LAB) is a promising approach to enhance microbial metabolism and the quality of fermented food products. In this study, we investigated the effects of simultaneous and sequential inoculation of LAB and yeast on coffee fermentation. Fermentations were conducted using single and combined protocols with P. fermentans YC5.2 and P. pentosaceus LPBF07. A temporal analysis utilizing Illumina high-throughput rRNA Gene Sequencing revealed a synergistic interaction between the two microbial groups. This positive synergy led to increased consumption of coffee pulp sugar and the production of metabolites, surpassing the results observed in single cultures and the spontaneous process. Furthermore, the combined inoculation processes demonstrated a more significant role in suppressing wild microbiota compared to single cultures. Notably, the sequential process emerged as particularly effective in promoting a more intricate aroma profile and elevated sensorial score, attributed to the formation of distinctive compounds such as benzeneacetaldehyde, 1-hexanol, 2-heptanol, benzyl alcohol and phenylethyl alcohol. These results suggest that implementing a sequential inoculation process could enable coffee farmers to standardize on-farm processing and produce high-value-added products.
Conselho Nacional de Desenvolvimento Científico e Tecnológico,(440343/2022-4)
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