Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic–Metabolomics Analysis

Foods Pub Date : 2024-06-14 DOI:10.3390/foods13121871
A. S. Vale, Cecília Marques Tenório Pereira, J. De Dea Lindner, Luiz Roberto Saldanha Rodrigues, Nájua Kêmil El Kadri, M. Pagnoncelli, Satinder Kaur Brar, C. Soccol, G. V. D. M. Pereira
{"title":"Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic–Metabolomics Analysis","authors":"A. S. Vale, Cecília Marques Tenório Pereira, J. De Dea Lindner, Luiz Roberto Saldanha Rodrigues, Nájua Kêmil El Kadri, M. Pagnoncelli, Satinder Kaur Brar, C. Soccol, G. V. D. M. Pereira","doi":"10.3390/foods13121871","DOIUrl":null,"url":null,"abstract":"Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography–mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/foods13121871","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography–mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture.
通过元基因代谢组学分析探索亚热带潮湿气候下咖啡加工过程中微生物对风味形成的影响
研究咖啡加工过程中微生物之间的相互作用对于开发适应气候变化和改善风味的新方法至关重要,从而提高全球咖啡生产的适应能力和质量。本研究旨在探讨在亚热带湿润气候条件下,咖啡加工过程中微生物群落如何相互作用并促进风味的形成。该研究采用 Illumina 测序技术进行微生物动态分析,并采用高效液相色谱法(HPLC)与气相色谱-质谱法(GC-MS)相结合的方法进行代谢物评估,揭示了错综复杂的微生物多样性和相关代谢活动。在整个发酵过程中,主要的微生物种类包括原核生物中的肠杆菌、欧文氏菌、克鲁维拉菌和泛酸菌,以及真核生物中的镰刀菌、Cladosporium、Kurtzmaniella、Leptosphaerulina、Neonectria 和青霉。鉴定出的主要代谢物有乙醇、乳酸、乙酸和柠檬酸。值得注意的是,细菌群落利用新陈代谢的多功能性生产酯类和醇类,在风味开发过程中发挥着至关重要的作用,而咖啡因和芳樟醇等植物源代谢物则在整个发酵过程中保持稳定。无向网络分析显示,在发酵过程中,微生物物种与关键物质之间存在 321 种相互作用,其中肠杆菌、克鲁维拉菌和沙雷氏菌与糖和各种挥发性化合物(如己醛、苯甲醛、3-甲基苯甲醛、2-丁烯醛和 4-庚烯醛)之间存在紧密联系。这些相互作用,包括镰刀菌和克拉多孢菌的抑制作用,表明微生物对亚热带条件的适应性,可能会影响发酵和咖啡质量。感官分析表明,最终饮品的得分为 80.83 ± 0.39,根据特种咖啡协会(SCA)的标准被归类为特种咖啡。不过,进一步提高酸度、醇厚度和回味可使风味更加平衡。这项研究的结果对亚热带潮湿地区的咖啡产业具有重大意义,为通过控制发酵实践提高风味质量和一致性提供了潜在策略。此外,这项研究还有助于人们更广泛地了解微生物生态如何与环境因素相互作用,从而影响食品和饮料的发酵。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信