Microbial ecology and starter culture technology in coffee processing

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 13, 2017, Pages 2775-2788

  Vinícius de Melo Pereira, Gilberto ^a   Soccol, Vanete Thomaz ^a   Brar, Satinder Kaur ^b   Neto, Ensei ^c   Soccol, Carlos Ricardo ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b CENTRE EAU TERRE ENVIRONNEMENT   (Canada)

^c Cafeotech Treinamento Educação LTDA   (Brazil)

Author keywords

bacteria; Coffee processing; dry processing; wet processing; yeast

Indexed keywords

ADHESIVES; BACTERIA; BEVERAGES; BIODEGRADATION; ECOLOGY; FERMENTATION; FOOD PROCESSING; LACTIC ACID; METABOLITES; MOLECULAR BIOLOGY; PROCESSING; QUALITY CONTROL; YEAST;

COFFEE PROCESSING; DRY PROCESSING; FERMENTATION PERFORMANCE; LACTIC ACID BACTERIA; MICROBIAL METABOLITES; POSTHARVEST PROCESSING; SPONTANEOUS FERMENTATION; WET-PROCESSING;

PROCESS CONTROL;

BEVERAGE; CHEMISTRY; COFFEE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FUNGUS; HUMAN; PROCEDURES; TASTE;

BEVERAGES; COFFEE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FUNGI; HUMANS; TASTE;

EID: 85019076700     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2015.1067759     Document Type: Article

References (97)

1. Agate, A. D., and Bhat, J. V., (1966). Role of pectinolytic yeasts in the degradation of mucilage layer of Coffea robusta cherries. Appl. Microbiol. 14:256–260.
2. Alves, E., and De Castro, H. A., (1998). Fungos associados ao café (Coffea arabica L.) beneficiado e as fases pré e pós-colheita em lavouras da região de Lavras. Summa Phytopathol. 24:4–7.
3. Amorim, H. V., and Amorim, V. L., (1977). Coffee enzymes and coffee quality. In: Enzymes in Food and Beverage Processing, pp. 259–274. Ory, R. L., and Angelo, A. J., St., Eds., American Chemical Society, Washington, DC.
4. Arunga, R. O., (1982). Coffee. In: Fermented Foods, pp. 259–274. Rose, A. H., Ed., Academic Press, London.
5. Avallone, S., Brillouet, J. M., Guyot, B., Olguin, E., and Guiraud, J. P., (2002). Involvement of pectolytic micro-organisms in coffee fermentation. Int. J. Food Sci. Technol. 37:191–198.
6. Avallone, S., Guyot, B., Brillouet, J. M., Olguin, E., and Guiraud, J. P., (2001). Microbiological and biochemical study of coffee fermentation. Curr. Microbiol. 42:252–256.
7. Avallone, S., Guyot, B., Michaux-Ferrie'Re, N., Guiraud, J. P., Olguin, E. P., and Brillouet, J. M., (1999). Cell wall polysaccharides of coffee bean mucilage. Histological characterization during fermentation. In: Proceedings of the 18th International Scientific Colloquium on Coffee, pp. 463–470. Anais, Helsinki.
8. Barata, A., Malfeito-Ferreira, M., and Loureiro, V., (2012). Changes in sour rotten grape berry microbiota during ripening and wine fermentation. Int. J. Food Microbiol. 154:152–161.
9. Bártholo, G. F., and Guimarães, P. T. G., (1997). Cuidados na colheita e preparo do café. Informe Agropecuário. 18:5–20.
10. Batista, L., (2003). Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.). Int. J. Food Microbiol. 85:293–300.
11. Batista, L. R., Chalfoun, S. M., Silva, C. F., Cirillo, M., Varga, E. A., and Schwan, R. F., (2009). Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods. Food Control. 20:784–790.
12. Brando, C. H., (1999). Cereja descascado, desmucilado, fermentado, despolpado ou lavado? In: Congresso Brasileiro De Pesquisas Cafeeiras, pp. 342–346. Anais, Franca.
13. Brando, C. H., (2010). Alternativas a la cosecha selectiva. TBWA Nicar. 6:64–66.
14. Butty, M., (1973). Rapid fermentation of coffee. Kenya Coffee. 38:214–224.
15. Bytof, G., Knopp, S-E., Schieberle, P., Teutsch, I., and Selmar, D., (2005). Influence of processing on the generation of γ-aminobutyric acid in green coffee beans. Eur. Food Res. Technol. 220:245–250.
16. Calle, V. H., (1957). Activadores bioquimicos para la fermentation del café. Cenicafé. 8:94–101.
17. Calle, V. H., (1965). Algunos metodos de desmucilaginado y sus efectos sobre el café en pergamino. Cenicafé. 16:3–11.
18. Castelein, J. M., and Pilnik, W., (1976). The properties of the pectatelyase produced by Erwinia dissolvens, a coffee fermenting organism. LWT- Food Sci. Technol. 9:277–283.
19. Chalfoun, S. M., Angélico, C. L., Batista, L. R., and Pereira, M. C., (2005). Predominância do gênero Penicillium em solos de cultivo de café pelo sistema orgânico. In: 4° Simpósio de Pesquisa dos Cafés do Brasil. Embrapa Café, Brasília.
20. Chalfoun, S. M., Cunha, R. L., Carvalho, V. L., and Nogueira, D. A., (2007). Seletividade de fungicidas cúpricos e sistêmicos sobre o fungo Cladosporium cladosporioides em cafeeiro. Summa Phytopathol. 33:93–95.
21. Ciani, M., Comitini, F., Mannazzu, I., and Domizio, P., (2010). Controlled mixed culture fermentation:A new perspective on the use of non Saccharomyces yeasts in winemaking. FEMS Yeast Res. 10:123–133.
22. Coltro, L., Mourad, A., Oliveira, P., Baddini, J., and Kletecke, R., (2006). Environmental profile of Brazilian green coffee. Int. J. Life Cycle Assess. 11:16–21.
23. Corsetti, A., Perpetuini, G., Schirone, M., Tofalo, R., and Suzzi, G., (2012). Application of starter cultures to table olive fermentation:An overview on the experimental studies. Front Microbiol. 3:248.
24. D'Auzac, J., (1996). Toxic oxygen:Protection against pathogens. Plant Rech Développement. 3:153–170.
25. Daivasikamani, S., and Kannan, N., (1986). Studies on post-harvest mycoflora of coffee cherry Robusta. Brief note. J. Coffee Res. 16:102–106.
26. Djossou, O., Perraud-Gaime, I., Lakhal Mirleau, F., Rodriguez-Serrano, G., Karou, G., Niamke, S., Ouzari, I., Boudabous, A., and Roussos, S., (2011). Robusta coffee beans post-harvest microflora:Lactobacillus plantarum sp. as potential antagonist of Aspergillus carbonarius. Anaerobe. 17:267–272.
27. Duarte, G. S., Pereira, A. A., and Farah, A., (2010). Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods. Food Chem. 118:851–855.
28. Elias, L. G., (1978). Composición quimica de la pulpa de café y otros subproductos. In: Pulpa de Café:Composicion, Tecnologia y Utilizacio, pp. 19–29. Braham, J. E., and Bressani, R., Eds., INCAP, Panamá.
29. Evangelista, S. R., Miguel, M. G. P. C., Cordeiro, C. S., Silva, C. F., Pinheiro, A. C. M., and Schwan, R. F., (2014b). Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process. Food Microbiol. 44:87–95.
30. Evangelista, S. R., Silva, C. F., Miguel, M. G. P. C., Cordeiro, C. S., Pinheiro, A. C. M., Duarte, W. F., and Schwan, R. F., (2014a). Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process. Food Res. Int. 61:183–195.
31. FAO. (2014). Worldwide production of coffee beans. Available from http://faostat3.fao.org/faostat-gateway/go/to/home/E. Accessed March20, 2015.
32. Farah, A., (2012). Coffee constituents. In: Coffee:Emerging Health Effects and Disease Prevention, pp. 21–58. YiFang, C., Ed., IFT press/John Wiley, New York.
33. Fleet, G. H., (2003). Yeast interactions and wine flavour. Int. J. Food Microbiol. 86:11–22.
34. Fleet, G. H., (2008). Wine yeasts for the future. FEMS Yeast Res. 8:979–995.
35. Frank, H. A., and Dela Cruz, A. S., (1964). Role of incidental microflora in natural decomposition of mucilage layer in Kona coffee cherries. J. Food Sci. 29:850–853.
36. Frank, H. A., Lum, N. A., and Dela Cruz, A. S., (1965). Bacteria responsible for mucilage-layer decomposition in Kona coffee cherries. Appl. Microbiol. 13:201–207.
37. Gaime-Perraud, I., Roussos, S., and Martinez-Carrera, D., (1993). Natural microorganisms of the fresh coffee pulp. Micología Neotropical Aplicada. 6:95–103.
38. Goto, Y. B., and Fukunaga, E. T., (1956). Coffee harvesting and processing for top quality coffee. Hawaii Agr. Exp. Sta. Circular 359.
39. Helinck, S., Le Bars, D., Moreau, D., and Yvon, M., (2004). Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids. Appl. Environ. Microbiol. 70:3855–3861.
40. Holzapfel, W. H., (2002). Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Food Microbiol. 75:197–212.
41. Homma, S., (2001). Coffee—recent developments. In: Coffee—Recent Developments, pp. 50–67. Clarke, R. J., and Vitzthum, O. G., Eds., Blackwell, Oxford.
42. Iamanaka, B. T., Nakano, F., Copetti, M. V., Teixeira, A. A., Teixeira, A. R. R., Vicente, E., Bragagnolo, N., and Taniwaki, M. H., (2011). Analise de compostos voláteis fúngicos de grãos de café e sua influência na bebida. In: VII Simpósio de Pesquisa dos Cafés do Brasil. Embrapa Café, Araxá, Brasília.
43. ICO. (2011). International Coffee Organization. Statistics. Available from http://www.ico.org. Accessed March15, 2015.
44. Joosten, H. M. L. J., Goetz, J., Pittet, A., Schellenberg, M., and Bucheli, P., (2001). Production of ochratoxin A by Aspergillus carbonarius on coffee cherries. Int. J. Food Microbiol. 65:39–44.
45. Knopp, S., Bytof, G., and Selmar, D., (2006). Influence of processing on the content of sugars in green Arabica coffee beans. Eur. Food Res. Technol. 223:195–201.
46. Lefeber, T., Papalexandratou, Z., Gobert, W., Camu, N., and De Vuyst, L., (2012). On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof. Food Microbiol. 30:379–392.
47. Leong, K. H., Chen, Y. S., Pan, S. F., Chen, J. J., Wu, H. C., Chang, Y. C., and Yanagida, F., (2014). Diversity of lactic acid bacteria associated with fresh coffee cherries in Taiwan. Curr. Microbiol. 68:440–447.
48. Levi, C. P., Trenk, H. L., and Mohr, H. K., (1974). Study of the occurrence of ochratoxin a in green coffee beans. J. Assoc. Off. Anal. Chem. 57:866–870.
49. Liardon, R., Spadone, J. C., Braendlin, N., and Dentan, E., (1989). Multidisciplinary study of Rio flavour in Brazilian green coffee. In: 3th International Scientific Colloquium on Coffee, pp. 117–126. Paipa, Colombia.
50. Licciardi, R., Pereira, R. G. F. A., Mendonça, L. M. V. L., and Furtado, E. F., (2005). Avaliação físico-química de cafés torrados e moídos, de diferentes marcas comerciais, da região sul de Minas Gerais. Ciência e Tecnol Aliment. 25:425–429.
51. Lilienfeld-Toal, O., (1931). A Fermentação do Café. Secretaria de Agricultura, São Paulo. 60 pp.
52. Loew, O., (1907). The fermentation of coffee. In: The Fermentation of Cacao, pp. 58–65. London Ltd., London.
53. Lopez, C. I., Bautista, E., Moreno, E., and Dentan, E., (1989). Factors related to the formation of “overfermented coffee beans” during the wet processing method and storage of coffee. In: 13th International Scientific Colloquium on Coffee, pp. 373–384. Association Scientifique Internationale du Café, ASIC, Paris.
54. Mantle, P. G., and Chow, A. M., (2000). Ochratoxin formation in Aspergillus ochraceus with particular reference to spoilage of coffee. Int. J. Food Microbiol. 56:105–109.
55. Masih, E. I., Alie, I., and Paul, B., (2000). Can the grey mould disease of the grape-vine be controlled by yeast? FEMS Microbiol. Lett. 189:233–237.
56. Masoud, W., Cesar, L. B., Jespersen, L., and Jakobsen, M., (2004). Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis. Yeast. 21:549–556.
57. Masoud, W., and Jespersen, L., (2006). Pectin degrading enzymes in yeasts involved in fermentation of Coffea arabica in East Africa. Int. J. Food Microbiol. 110:291–296.
58. Masoud, W., and Kaltoft, C. H., (2006). The effects of yeasts involved in the fermentation of Coffea arabica in East Africa on growth and ochratoxin a (OTA) production by Aspergillus ochraceus. Int. J. Food Microbiol. 106:229–234.
59. Masoud, W., Poll, L., and Jakobsen, M., (2005). Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus. Yeast. 22:1133–1142.
60. Massawe, G. A., and Lifa, S. J., (2010). Yeasts and lactic acid bacteria coffee fermentation starter cultures. Int. J. Postharvest. Technol. Innov. 2:41.
61. Mazzafera, P., and Padilha-Purcino, R., (2004). Post harvest processing methods and alterations in coffee fruit. In: ASIC Proceedings of 20th Colloque Coffee. Bangalore, India.
62. Mislivec, P. B., Bruce, V. R., and Gibson, R., (1983). Incidence of toxigenic and other molds in green coffee beans. J. Food Prot. 46:969–973.
63. Mussatto, S. I., Machado, E. M. S., Martins, S., and Teixeira, J. A., (2011). Production, composition, and application of coffee and its industrial residues. Food Bioprocess Technol. 4:661–672.
64. Nakajima, M., Tsubouchi, H., Miyabe, M., and Ueno, Y., (1997). Survey of aflatoxin B1 and occhratoxin A in commercial green coffee beans by high-performance liquid chromatography linked with immunoaffinity chromatography. Food Agric. Immunol. 9:77–83.
65. Pandey, A., Soccol, C. R., Nigam, P., Brand, D., Mohan, R., and Roussos, S., (2000). Biotechnological potential of coffee pulp and coffee husk for bioprocesses. Biochem. Eng. J. 6:153–162.
66. Pardo, E., Marín, S., Ramos, A. J., and Sanchis, V., (2005). Effect of water activity and temperature on mycelial growth and ochratoxin A production by isolates of Aspergillus ochraceus on irradiated green coffee beans. J. Food Prot. 68:133–138.
67. Pasin, L. A. A. P., Abreu, M. S., Chalfoun, S. M., and Pádua, T. R. P., (2002). Efeito de micronutrientes na população fúngica associada a grãos de café (Coffea arabica L.). Ciência e Agrotecnologia. 26:918–926.
68. Pederson, C. S., and Breed, R. S., (1946). Fermentation of coffee. Food Res. 11:99–100.
69. Pereira, G. V. M., Magalhães, K. T., Almeida, E. G., Coelho, I. S., and Schwan, R. F., (2013). Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank:Influence on the dynamics of microbial populations and physical–chemical properties. Int. J. Food Microbiol. 161:121–133.
70. Pereira, G. V. M., Miguel, M. G. C. P., Ramos, C. L., and Schwan, R. F., (2012). Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culture. Appl. Environ. Microbiol. 78:5395–5405.
71. Pereira, G. V. M., Neto, E., Soccol, V. T., Medeiros, A. B. P., Woiciechowski, A. L., and Soccol, C. R., (2015). Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing:Growth, metabolic analyses, and sensorial effects. Food Res. Int. 75:348–356.
72. Pereira, G. V. M., Soccol, V. T., Pandey, A., Medeiros, A. B. P., Andrade, J. M. R. L., Gollo, A. L., and Soccol, C. R., (2014). Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process. Int. J. Food Microbiol. 188:60–66.
73. Perrone, B., Giacosa, S., Rolle, L., Cocolin, L., and Rantsiou, K., (2013). Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation. Int. J. Food Microbiol. 165:156–162.
74. Petit, N., (2007). Ethiopia's coffee sector:A bitter or better future? J. Agrar. Chang. 7:225–263.
75. Romano, P., Fiore, C., Paraggio, M., Caruso, M., and Capece, A., (2003). Function of yeast species and strains in wine flavour. Int. J. Food Microbiol. 86:169–180.
76. Ruiz, C., (2014). The Coffee. Biluma Cutural, São Paulo.
77. Sakiyama, N. S., and Ferrão, M. A. G., (2014). Botany and production of coffe. In: Cocoa and Coffee Fermentations, pp. 341–365. Schwan, R. F., and Fleet, G. H., Eds., CRC Press, Boca Raton, FL.
78. Schillinger, U., Boehringer, B., Wallbaum, S., Caroline, L., Gonfa, A., Huch, M., Holzapfel, W. H., and Franz, C. M. P., (2008). A genus-specific PCR method for differentiation between Leuconostoc and Weissella and its application in identification of heterofermentative lactic acid bacteria from coffee fermentation. FEMS Microbiol. Lett. 286:222–226.
79. Schwan, R. F., Pereira, G. V. M., and Fleet, G. H., (2014). Microbial activities during cocoa fermentation. In: Cocoa and Coffee Fermentations, pp. 130–184. Schwan, R. F., and Fleet, G. H., Eds., CRC Press, Boca Raton, FL.
80. Selvamurugan, M., Doraisamy, P., and Maheswari, M., (2010). An integrated treatment system for coffee processing wastewater using anaerobic and aerobic process. Ecol. Eng. 36:1686–1690.
81. Silva, C. F., (2014). Microbial activity during coffee fermentation. In: Cocoa and Coffee Fermentations, pp. 368–423. Schwan, R. F., and Fleet, G. H., Eds., CRC Press, Boca Raton, FL.
82. Silva, C. F., Batista, L. R., Abreu, L. M., Dias, E. S., and Schwan, R. F., (2008). Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation. Food Microbiol. 25:951–957.
83. Silva, C. F., Schwan, R. F., Dias, E. S., and Wheals, A. E., (2000). Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil. Int. J. Food Microbiol. 60:251–260.
84. Silva, C. F., Vilela, D. M., Souza, C. C., Duarte, W. F., Dias, D. R., and Schwan, R. F., (2013). Evaluation of a potential starter culture for enhance quality of coffee fermentation. World J. Microbiol. Biotechnol. 29:235–247.
85. Soccol, C. R., Pereira, G. V. M., and Soccol, V. T., (2013). Culturas Iniciadoras de Leveduras Para o processamento de Café. Patente (BR 102013029540 0). Instituto Nacional de Propriedade Industrial, São Paulo.
86. Soubeyrand, V., Julien, A., and Sablayrolles, J. M., (2006). Rehydration protocols for active dry wine yeasts and the search for early indicators of yeast activity. Am. J. Enol. Vitic. 57:474–480.
87. Steinkraus, K. H., (2004). Industrialization of Indigenous Fermented Foods. CRC Press, Boca Raton, FL.
88. Suárez-Quiroz, M., González-Rios, O., Barel, M., Guyot, B., Schorr-Galindo, S., and Guiraud, J. P., (2004). Study of ochratoxin A-producing strains in coffee processing. Int. J. Food Sci. Technol. 39:501–507.
89. Taniwaki, M. H., Pitt, J. I., Teixeira, A. A., and Iamanaka, B. T., (2003). The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methods. Int. J. Food Microbiol. 82:173–179.
90. Teixeira, A. A., Brando, C. H. J., Thomaziello, R. A., and Teixiera, R., (1995). In: Espresso Coffee:The Science of Quality, pp. 91–95. Illy, A., and Viani, R., Eds., Elsevier Academic, Rome.
91. Trugo, L. C., and Macrae, R., (1984). Chlorogenic acid composition of instant coffees. Analyst. 109:263–266.
92. Ugliano, M., and Henschke, P., (2009). Yeasts and wine flavor. In: Wine Chemistry and Biochemistry, pp. 313–391. Moreno-Arribas, M. V., and Polo, M. C., Eds., Springer Science, New York.
93. Van Pee, W., and Castelein, J. M., (1972). Study of the pectinolytic microflora, particularly the Enterobacteriaceae, from fermenting coffee in the Congo. J Food Sci. 37:171–174.
94. Vaughn, R. H., Camargo, R. D. E., Fallange, H., Mello, A. G., and Sergedello, A., (1958). Observations on the microbiology of the coffee fermentation in Brazil. Food Technol. 12:57–60.
95. Velmourougane, K., (2013). Impact of natural fermentation on physicochemical, microbiological and cup quality characteristics of Arabica and Robusta coffee. Proc. Natl. Acad. Sci. 8:233–239.
96. Vilela, D. M., Pereira, G. V. M., Silva, C. F., Batista, L. R., and Schwan, R. F., (2010). Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.). Food Microbiol. 27:1128–1135.
97. Wootton, A. E., (1965). The Importance of Field Processing to the Quality of East African Coffees. Association Scientifique Internationale du Café, ASIC, Paris, pp. 247–254.