<i>Kluyveromyces lactis</i> and <i>Saccharomyces cerevisiae</i> for Fermentation of Four Different Coffee Varieties
One strategy for adding unique characteristics and flavors to improve coffee quality is the selection of starter microorganisms. Here, we aimed to evaluate the effect of <i>Saccharomyces cerevisiae</i> LNFCA11 and <i>Kluyveromyces lactis</i> B10 as starter cultures on the qua...
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2025-01-01
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/111 |
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| author | Danilo José Machado de Abreu Denis Henrique Silva Nadaleti Rafaela Pereira Andrade Tamara Leite dos Santos Dérica Gonçalves Tavares Cesar Elias Botelho Mário Lúcio Vilela de Resende Whasley Ferreira Duarte |
| author_facet | Danilo José Machado de Abreu Denis Henrique Silva Nadaleti Rafaela Pereira Andrade Tamara Leite dos Santos Dérica Gonçalves Tavares Cesar Elias Botelho Mário Lúcio Vilela de Resende Whasley Ferreira Duarte |
| author_sort | Danilo José Machado de Abreu |
| collection | DOAJ |
| description | One strategy for adding unique characteristics and flavors to improve coffee quality is the selection of starter microorganisms. Here, we aimed to evaluate the effect of <i>Saccharomyces cerevisiae</i> LNFCA11 and <i>Kluyveromyces lactis</i> B10 as starter cultures on the quality of four different wet-fermented coffee varieties. Microbiological, molecular, and chemical analyses were carried out to identify yeast, bacteria, volatile compounds, carbohydrates and bioactive compounds in coffee. Sensory analysis was performed by Q-graders certified in coffee. Starter yeasts affected bioactive and volatile compounds as well as sensory descriptors in the coffee varieties. <i>S. cerevisiae</i> CA11 allowed a higher content of trigonelline and chlorogenic acid in MGS Paraíso 2 (P2) and Catuai Amarelo IAC62 (CA62) varieties. <i>K. lactis</i> B10 fermentation resulted in higher chlorogenic acid only on the P2 cultivar and MGS Catucaí Pioneira (CP). In addition, 5-methyl-2-furfuryl alcohol and n-hexadecanoic acid were produced exclusively by yeast fermentation compared to spontaneous fermentation. The coffee cultivars P2 presented more complex sensory descriptors and the attributes of aroma, acidity, and balance when fermented with <i>S. cerevisiae</i> CA11. Sensory descriptors such as lemongrass, citrus, and lemon with honey were related to <i>K. lactis</i> B10. Starter cultures allowed the coffees to be classified as specialty coffees. The fermentation showed that the choice of starter yeast depends on the desired sensory descriptors in the final product. |
| format | Article |
| id | doaj-art-3d6598fbc7ec46638e08611f94a0e5d0 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-3d6598fbc7ec46638e08611f94a0e5d02025-01-10T13:17:49ZengMDPI AGFoods2304-81582025-01-0114111110.3390/foods14010111<i>Kluyveromyces lactis</i> and <i>Saccharomyces cerevisiae</i> for Fermentation of Four Different Coffee VarietiesDanilo José Machado de Abreu0Denis Henrique Silva Nadaleti1Rafaela Pereira Andrade2Tamara Leite dos Santos3Dérica Gonçalves Tavares4Cesar Elias Botelho5Mário Lúcio Vilela de Resende6Whasley Ferreira Duarte7Instituto Nacional de Ciência e Tecnologia do Café (INCT), Lavras CEP 37203-202, MG, BrazilEmpresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Lavras CEP 37203-202, MG, BrazilInstituto Nacional de Ciência e Tecnologia do Café (INCT), Lavras CEP 37203-202, MG, BrazilInstituto Nacional de Ciência e Tecnologia do Café (INCT), Lavras CEP 37203-202, MG, BrazilDepartment of Biology, University of Louisville, Louisville, KY 40208, USAEmpresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Lavras CEP 37203-202, MG, BrazilInstituto Nacional de Ciência e Tecnologia do Café (INCT), Lavras CEP 37203-202, MG, BrazilInstituto Nacional de Ciência e Tecnologia do Café (INCT), Lavras CEP 37203-202, MG, BrazilOne strategy for adding unique characteristics and flavors to improve coffee quality is the selection of starter microorganisms. Here, we aimed to evaluate the effect of <i>Saccharomyces cerevisiae</i> LNFCA11 and <i>Kluyveromyces lactis</i> B10 as starter cultures on the quality of four different wet-fermented coffee varieties. Microbiological, molecular, and chemical analyses were carried out to identify yeast, bacteria, volatile compounds, carbohydrates and bioactive compounds in coffee. Sensory analysis was performed by Q-graders certified in coffee. Starter yeasts affected bioactive and volatile compounds as well as sensory descriptors in the coffee varieties. <i>S. cerevisiae</i> CA11 allowed a higher content of trigonelline and chlorogenic acid in MGS Paraíso 2 (P2) and Catuai Amarelo IAC62 (CA62) varieties. <i>K. lactis</i> B10 fermentation resulted in higher chlorogenic acid only on the P2 cultivar and MGS Catucaí Pioneira (CP). In addition, 5-methyl-2-furfuryl alcohol and n-hexadecanoic acid were produced exclusively by yeast fermentation compared to spontaneous fermentation. The coffee cultivars P2 presented more complex sensory descriptors and the attributes of aroma, acidity, and balance when fermented with <i>S. cerevisiae</i> CA11. Sensory descriptors such as lemongrass, citrus, and lemon with honey were related to <i>K. lactis</i> B10. Starter cultures allowed the coffees to be classified as specialty coffees. The fermentation showed that the choice of starter yeast depends on the desired sensory descriptors in the final product.https://www.mdpi.com/2304-8158/14/1/111coffee fermentationarabica coffeabioactive compoundscoffee quality |
| spellingShingle | Danilo José Machado de Abreu Denis Henrique Silva Nadaleti Rafaela Pereira Andrade Tamara Leite dos Santos Dérica Gonçalves Tavares Cesar Elias Botelho Mário Lúcio Vilela de Resende Whasley Ferreira Duarte <i>Kluyveromyces lactis</i> and <i>Saccharomyces cerevisiae</i> for Fermentation of Four Different Coffee Varieties Foods coffee fermentation arabica coffea bioactive compounds coffee quality |
| title | <i>Kluyveromyces lactis</i> and <i>Saccharomyces cerevisiae</i> for Fermentation of Four Different Coffee Varieties |
| title_full | <i>Kluyveromyces lactis</i> and <i>Saccharomyces cerevisiae</i> for Fermentation of Four Different Coffee Varieties |
| title_fullStr | <i>Kluyveromyces lactis</i> and <i>Saccharomyces cerevisiae</i> for Fermentation of Four Different Coffee Varieties |
| title_full_unstemmed | <i>Kluyveromyces lactis</i> and <i>Saccharomyces cerevisiae</i> for Fermentation of Four Different Coffee Varieties |
| title_short | <i>Kluyveromyces lactis</i> and <i>Saccharomyces cerevisiae</i> for Fermentation of Four Different Coffee Varieties |
| title_sort | i kluyveromyces lactis i and i saccharomyces cerevisiae i for fermentation of four different coffee varieties |
| topic | coffee fermentation arabica coffea bioactive compounds coffee quality |
| url | https://www.mdpi.com/2304-8158/14/1/111 |
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