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Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation

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Abstract

This work evaluated the bacterial diversity during coffee wet fermentation of the three coffee varieties—Mundo Novo (MN), Ouro Amarelo (OA), and Catuaí Vermelho (CV). Isolates were identified by polyphasic techniques: biochemical tests, matrix-assisted laser desorption/ionization-time of flight (MALDI-TOF) and DNA sequencing. Chemical compositions were determined by high (HPLC) and gas chromatography-mass spectrometry (GC-MS) and the roasted beans were sensorial evaluated using the cupping test. Thirty-six mesophilic bacteria and six lactic acid bacteria were identified. Lactobacillus plantarum and Leuconostoc mesenteroides were often found in all varieties. Citric acid was the acid detected in higher concentrations. The volatile profile of the green coffee beans changed during the fermentation in the tank, but more significantly, during the roasting process. These volatiles belonged to the classes of acids, alcohols, aldehydes, and hydrocarbons. Temporal dominance of sensations analysis showed sensorial sensations of acidity (OA and CV), bitterness, chocolate, nuts (MN), and sweetness (CV). The characteristics of each coffee variety were distinct, mainly in relation to total bacteria population, volatile compounds, and sensorial profile. In conclusion polyphasic methodology was efficiently done for bacteria identification; the dominant bacteria might be used for starter cultures and the chemical and sensory analyses helped to understand the changes in coffee fermentation. Our findings are relevant to future select starter bacteria for coffee processing to improve quality and standardization of quality.

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Acknowledgments

We thank Daterra farm, Patrocínio, Minas Gerais, Brazil, for collecting the samples.

Funding

This study received financial support from the Brazilian agencies, Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil (CNPQ), Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG), and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES).

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Authors and Affiliations

  1. Department of Biology, Federal University of Lavras, Campus Universitário, 3027, Lavras, MG, Brazil

    Luciana Silva Ribeiro, Suzana Reis Evangelista, Maria Gabriela da Cruz Pedrozo Miguel, Joshua van Mullem, Cristina Ferreira Silva & Rosane Freitas Schwan

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  1. Luciana Silva Ribeiro
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  2. Suzana Reis Evangelista
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  3. Maria Gabriela da Cruz Pedrozo Miguel
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  4. Joshua van Mullem
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  5. Cristina Ferreira Silva
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  6. Rosane Freitas Schwan
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Corresponding author

Correspondence to Rosane Freitas Schwan.

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The authors declare that they have no conflict of interest.

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Ribeiro, L.S., Evangelista, S.R., da Cruz Pedrozo Miguel, M.G. et al. Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation. Ann Microbiol 68, 705–716 (2018). https://doi.org/10.1007/s13213-018-1377-4

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  • DOI: https://doi.org/10.1007/s13213-018-1377-4

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