Influence of native coffee yeast fermentation on phenolic content, organic acids, and volatile compounds in cascara
文献类型： 外文期刊
作者： Qin, Shiwen 1 ; Hu, Faguang 2 ; Yang, Na 3 ; Li, Liping 1 ; Yang, Hongmin 1 ; Suo, Yukai 3 ; He, Feifei 1 ;
作者机构： 1.Yunnan Univ, Sch Agr, Kunming 650500, Peoples R China
2.Yunnan Acad Agr Sci, Inst Trop & Subtrop Cash Crops, Baoshan 678000, Peoples R China
3.Yunnan Minzu Univ, Key Lab Nat Prod Synthet Biol Ethn Med Endophytes, State Ethn Affairs Commiss, Kunming 650504, Peoples R China
4.Yunnan Minzu Univ, Key Lab Chem Ethn Med Resources, State Ethn Affairs Commiss & nist Educ, Kunming 650031, Peoples R China
关键词： Cascara; Yeast; Phenolic content; Volatiles; Fermentation
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2024 年 210 卷
页码：
收录情况： SCI
摘要： Fermentation has been shown to significantly influence the quality of cascara, a functional beverage derived from dried coffee cherry pulp. While native coffee yeasts are acknowledged for their role in modulating the sensory characteristics of coffee, their impact on the quality of cascara has not been systematically investigated. This study successfully isolated 12 aromatic yeast strains from wet coffee fermentation and evaluated their potential as starter cultures for cascara fermentation. The results revealed that a mixed culture of Wickerhamomyces anomalus YN5 and Kazachstania humilis YN9 significantly enhanced the phenolic content and antioxidant activity of cascara by 12.68% and 10.77%, respectively, compared to those of unfermented cascara. Furthermore, cascara fermented with this mixed yeast culture exhibited markedly increased levels of acetic acid, lactic acid, ethanol, linalool, benzyl alcohol, and acetophenone, thereby augmenting its acidity, alcoholic notes, and floral-fruity aroma. These findings suggest that native coffee yeasts can serve as effective starter cultures for improving both the sensory and nutritional quality of cascara beverages.
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