Abstract
Summary This study describes, for the first time, the potential use of selected lactic acid bacteria (LAB) to conduct improved coffee bean fermentation during on‐farm wet processing. Among different strains tested, Lactobacillus plantarum LPBR01 showed a suitable production of organic acids and flavour‐active esters in a coffee‐pulp simulation medium and was used as starter culture under field conditions. The results indicated that L. plantarum LPBR01 was able to establish an accelerated coffee‐pulp acidification process and potentially reduced the fermentation time from 24 to 12 h. The inoculation of LPBR01 strain also increased significantly the formation of volatile aroma compounds during fermentation process (such as ethyl acetate, ethyl isobutyrate and acetaldehyde) and enabled the production of beverage with distinct sensory notes and a remarkable increase in quality compared to the conventional process. Our results suggest that the use of LAB in coffee processing is an ideal alternative way to conduct faster and improved coffee bean fermentation.
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Claims 3
Claim · model-written summary
Lactobacillus plantarum LPBR01 potentially reduced coffee fermentation time from 24 to 12 h.
- Treatment
- LPBR01e0
- Interactor
- Lactobacillus plantarum LPBR01e0other
- Outcome
- fermentation timee1
- Direction
- reducede1
CoffeaNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Our results suggest that the use of LAB in coffee processing is an ideal alternative way to conduct faster and improved coffee bean fermentation”
e0“Lactobacillus plantarum LPBR01 showed a suitable production of organic acids”
e1“potentially reduced the fermentation time from 24 to 12 h”
Claim · model-written summary
Inoculation with LPBR01 significantly increased the formation of volatile aroma compounds during coffee fermentation.
- Treatment
- inoculation of LPBR01 straine2
- Outcome
- formation of volatile aroma compoundse2
- Direction
- increasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Our results suggest that the use of LAB in coffee processing is an ideal alternative way to conduct faster and improved coffee bean fermentation”
e2“The inoculation of LPBR01 strain also increased significantly the formation of volatile aroma compounds during fermentation process”
Claim · model-written summary
LPBR01 inoculation gave coffee beverage with a remarkable increase in quality compared with the conventional process.
- Treatment
- inoculation of LPBR01 straine2
- Outcome
- qualitye3
- Direction
- increasee3
- Comparator
- conventional processe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Our results suggest that the use of LAB in coffee processing is an ideal alternative way to conduct faster and improved coffee bean fermentation”
e2“The inoculation of LPBR01 strain also increased significantly the formation of volatile aroma compounds during fermentation process”
e3“enabled the production of beverage with distinct sensory notes and a remarkable increase in quality compared to the conventional process”
The same questions in other papers
inoculation · quality: general · Coffea (coffee)Positive and negative results
4 papers in the same direction as this paper · 2 in the opposite direction
- no effect
- negative
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.