Fermentation with coffee berry peels induces spatiotemporal changes in microbial communities leading to unique aroma of coffee berries
文献类型: 外文期刊
作者: Fu, Xingfei 1 ; Li, Guiping 1 ; Li, Yanan 1 ; Li, Yaqi 1 ; Bi, Xiaofei 1 ; Huang, Jiaxiong 1 ; Yang, Yang 1 ; Yu, Haohao 1 ; Liu, Dexin 1 ; Hu, Faguang 1 ; Dong, Wenjiang 2 ;
作者机构: 1.Yunnan Acad Agr Sci, Inst Trop & Subtrop Cash Crops, Baoshan 678000, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China
关键词: Coffee peels; wet fermentation; microbial communities; aroma
期刊名称:INTERNATIONAL JOURNAL OF FOOD PROPERTIES ( 影响因子:3.1; 五年影响因子:3.6 )
ISSN: 1094-2912
年卷期: 2024 年 27 卷 1 期
页码:
收录情况: SCI
摘要: Traditionally harvested coffee berries are subjected to fermentation processes to remove the mucilage layers leaving two dried seeds. Moreover, fermentation also greatly affects coffee's sensory quality. The present study was conducted to elucidate the spatiotemporal changes in microbial communities in Arabica coffee beans fermented with fermentation broth made by using coffee peels. The unpeeled berries were soaked for 2, 4, 6, and 8 h. Samples from each fermentation time point were collected for DNA extraction and sequencing of the 16S V4 and ITS1 regions to elucidate the structure of bacterial and fungal communities, respectively. Results revealed Firmicutes as the dominant phyla followed by Proteobacteria including Lentilactobacillus and Secundilactobacillus as the two top dominant genera followed by Acetobacter, Kosakonia, Lactipiantibacillus, and Pantoea in fermentation broth group. Ascomycota was the dominant fungal phyla, having Kazachstania as the dominant genera throughout the fermentation period. The LEfSe analysis revealed many biomarker taxa before the start of fermentation but none of the taxa decreased with fermentation time. Collectively, Acetobacter, and Secundilactobacillus from bacterial taxa and Kazachstania from fungal taxa were identified as core microbial taxa and biomarker species for both fermentation groups. The most differential metabolic pathway (N-10-formyl-tetrahydrofolate biosynthesis) was dominated by four major bacterial taxa (Secundilactobacillus, Lentilactobacillus, Pantoea, and Lactiplantibacillus) in the fermentation broth group. For fungal communities, glycolysis III was the most differential pathway which was dominated by Kazachstania fungal taxa throughout the fermentation periods in both fermentation groups. Kazachstania has been shown to produce strong flavor compounds, imparting a unique aroma to coffee beans that resulted in a red wine flavor and excellent coffee quality score (>83). The study concluded that coffee peels can be used for wet fermentation of coffee beans to improve coffee bean quality, sensory, and biological qualities for specialty coffee products while addressing environmental concerns of coffee peels as crop waste.
- 相关文献
作者其他论文 更多>>
-
An analysis of codon utilization patterns in the chloroplast genomes of three species of Coffea
作者:Li, Yaqi;Xiao, Mingkun;Huang, Jiaxiong;Lou, Yuqiang;Hu, Faguang;Fu, Xingfei;Li, Yanan;He, Hongyan;Cheng, Jinhuan;Hu, Xiang;He, Hongyan;Cheng, Jinhuan
关键词:Coffee; Chloroplast genome; Codon usage bias; Heterologous expression
-
Comparative Metabolome Profiles and Antioxidant Potential of Four Coffea arabica L. Varieties Differing in Fruit Color
作者:Hu, Faguang;Bi, Xiaofei;Fu, Xingfei;Li, Yanan;Li, Guiping;Li, Yaqi;Liu, Dexin;Yang, Yang;Shi, Rui;Dong, Wenjiang
关键词:ABTS; antioxidant activities; beverage organoleptic properties; DPPH; FRAP; sensory properties
-
An efficient approach to obtain essential oil, oleanoic acid, 3-O-acetyloleanolic acid and betulinic acid from fresh leaves of Melaleuca bracteata F. Muell. 'Revolution Gold' using microwave and gravity-assisted solvent-free distillation followed by extraction
作者:Gao, Hongfei;Fan, Changwen;Yang, Yang;Wang, Zehao;Yang, Lei;Zhao, Ru;Gu, Huiyan;Yang, Lei;Tian, Hao;Zhang, Qiang;Zhang, Xiaonan
关键词:Melaleuca bracteata; Microwave gravity-assisted solvent-free distil-lation followed by extraction; Essential oil; Oleanoic acid; 3-O-acetyloleanolic acid; Betulinic acid
-
Genome-wide analysis of the CDPK gene family and their important roles response to cold stress in white clover
作者:Li, Manman;Guo, Changhong;Shu, Yongjun;Chen, Xiuhua;Huang, Wangqi;Li, Yanan;Liu, Qian;Yan, Wei;Yan, Wei
关键词:White clover; CDPK; Genetic regulation network; Cold stress; RNA-seq
-
13-Cyclodextrin as a booster for ultrasound-assisted extraction of secoiridoids from Gentiana rigescens using a biobased deep eutectic solvent
作者:Yang, Yang;Gao, Hongfei;Wang, Zehao;Yang, Lei;Fan, Changwen;Zhao, Ru;Ruan, Ming;Gu, Huiyan;Yang, Lei;Tian, Hao;Liu, Tingting
关键词:Cyclodextrin; Biobased deep eutectic solvent; Gentiana rigescens Franch. ex Hemsl; Secoiridoid; Ultrasound-assisted extraction
-
Comparative transcriptome analysis in peaberry and regular bean coffee to identify bean quality associated genes
作者:Fu, Xingfei;Li, Guiping;Hu, Faguang;Huang, Jiaxiong;Lou, Yuqiang;Li, Yaqi;Li, Yanan;He, Hongyan;Lv, YuLan;Cheng, Jinhuan
关键词:Coffea arabica; Transcriptome analysis; Gene expression; Bean quality; Bean components
-
Simultaneous analysis of the oxidation of solvent-extracted and cold-pressed green coffee oil during accelerated storage using 1H NMR and 13C NMR spectroscopy
作者:Dong, Wenjiang;Hong, Qidi;Hu, Rongsuo;Long, Yuzhou;Cheng, Jinhuan;He, Hongyan;Li, Yanan;Hong, Qidi;Dong, Wenjiang;Hu, Rongsuo;Dong, Wenjiang;Hu, Rongsuo
关键词:Green coffee oil; Lipid oxidation; Accelerated storage; NMR; Linoleic acid; Chemometrics