首页|Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans
Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
This study investigated the microbiological and biochemical characteristics of six endogenous yeast species isolated from spontaneous wet coffee fermentation for their potential as starter cultures. The yeasts were cultured under elevated temperature, osmotic pressure, ethanol and acid concentrations to assess their tolerance to these coffee fermentation-related stress conditions. Their ability to produce hydrolytic enzymes for pectin, protein, cellulose and starch were evaluated using plate assays. Hanseniaspora uvarum and Pichia kudriavzevii were the most stress-tolerant species and also exhibited high pectinase, amylase, cellulase and protease activities compared with P. fermentans, Candida railenensis, C. xylopsoci and Wickerhamomyces anomalus. When the yeasts were inoculated in a synthetic coffee pulp extract medium all the isolates grew and produced several important aromatic compounds, including isoamyl alcohol, 2-phenylethyl alcohol, ethanol, ethyl acetate, acetaldehyde, and 2-propanone. The concentrations of these volatiles produced by the yeast species differed significantly. H. uvarum and P. kudriavzevii produced significantly higher concentration of total alcohols (42.5, 57.6 mg/l), esters (31.0, 33.7 mg/l) and aldehydes (0.7, 1.9 mg/l). Overall, H. uvarum and P. kudriavzevii demonstrated the strongest potential as starter cultures for wet coffee fermentation.
NSTL
Elsevier
