The origin of culture starters influences the chemical and sensory quality of coffee

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-09-06 DOI:10.1016/j.ijfoodmicro.2025.111433

Silvia Juliana Martinez , Guilherme de Brito Pereira , Pâmela Mynsen Machado Martins , Nádia Nara Batista , Disney Ribeiro Dias , Rosane Freitas Schwan

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Abstract

This study aimed to evaluate the performance of different yeast strains during coffee fermentation, including two isolated from coffee (CCMA0543 and CCMA0684) and three commercial strains of unknown origin (CY1, CY2, and CY3). The strains were compared based on their population behavior, organic acid production, volatile compound profiles, and sensory attributes. Lactic acid was predominant in all fermentations, followed by succinic acid. Treatments with CCMA0684, CCMA0543, and CY1 showed higher contents of most volatile compound groups, with CCMA0543 presenting the richest attribute profile, including distinctive notes such as berries, cocoa, honey, liqueur, milk chocolate, passion fruit, pineapple, and strawberry. Overall, the sensory scores of CCMA0543 (83.72) and CCMA0684 (84.28) were higher and associated with more complex volatile profiles compared to commercial yeasts. These findings highlight the potential of native coffee yeasts as effective starter cultures to improve beverage quality and differentiate specialty coffees.

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发酵剂的来源影响咖啡的化学和感官品质

本研究旨在评估不同酵母菌株在咖啡发酵过程中的性能，包括两株从咖啡中分离出来的酵母菌（CCMA0543和CCMA0684）和三株来源未知的商业酵母菌（CY1、CY2和CY3）。根据菌株的种群行为、有机酸产量、挥发性化合物特征和感官属性进行比较。所有发酵过程中以乳酸为主，其次为琥珀酸。CCMA0684、CCMA0543和CY1处理的大部分挥发性化合物基团含量较高，其中CCMA0543具有最丰富的属性特征，包括浆果、可可、蜂蜜、利口酒、牛奶巧克力、百香果、菠萝和草莓等独特的气味。总体而言，与商业酵母相比，CCMA0543（83.72）和CCMA0684（84.28）的感官得分更高，并且与更复杂的挥发性特征相关。这些发现强调了本地咖啡酵母作为有效的发酵剂的潜力，可以提高饮料质量并区分特色咖啡。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.