Microbial diversity associated with coffee quality.
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•Coffee production requires complex procedures that affect both production and quality.•Microorganisms influence coffee growth and ...chemical profile.•Bioprospecting of coffee-associated microorganisms and metabolites can enhance sensory profiles.•Microorganisms can generate new sensory profiles through targeted fermentations.
Coffee stands as one of the world's most popular beverages, and its quality undergoes the influence of numerous pre- and post-harvest procedures. These encompass genetic variety, cultivation environment, management practices, harvesting methods, and post-harvest processing. Notably, microbial communities active during fermentation hold substantial sway over the ultimate quality and sensory characteristics of the final product. The interaction between plants and microorganisms assumes critical significance, with specific microbes assuming pivotal roles in coffee plant growth, fruit development, and, subsequently, the fruit's quality. Microbial activities can synthesize or degrade compounds that influence the sensory profile of the beverage. However, studies on the metabolic products generated by various coffee-related microorganisms and their chemical functionality, especially in building sensory profiles, remain scarce. The primary aim of this study was to conduct a literature review, based on a narrative methodology, on the current understanding of the plant-microorganism interaction in coffee production. Additionally, it aimed to explore the impacts of microorganisms on plant growth, fruit production, and the fermentation processes, directly influencing the ultimate quality of the coffee beverage. Articles were sourced from ScienceDirect, Scopus, Web of Science, and Google Scholar using specific search terms such as “coffee microorganisms”, “microorganisms-coffee interactions”, “coffee fermentation”, “coffee quality”, and ‘coffee post-harvest processing”. The articles used were published in English between 2000 and 2023. Selection criteria involved thoroughly examining articles to ensure their inclusion was based on results about the contribution of microorganisms to both the production and quality of the coffee beverage. The exploration of microorganisms associated with the coffee plant and its fruit presents opportunities for bioprospecting, potentially leading to targeted fermentations via starter cultures, consequently generating new profiles. This study synthesizes existing data on the current understanding of the coffee-associated microbiome, its functionalities within ecosystems, the metabolic products generated by microorganisms, and their impacts on fermentation processes and grain and beverage quality. It highlights the importance of plant-microorganism interactions in the coffee production chain.
Vitamin A is an essential micronutrient, especially during pregnancy. We aimed to assess the prevalence of vitamin A deficiency in Brazilian women of childbearing age. We conducted a systematic ...review with meta-analysis of studies that assessed vitamin A deficiency in women of childbearing age following the registered protocol (CRD42020171856). Independent peer researchers selected the studies retrieved from MEDLINE, Embase, Scopus and other sources. Data from the eligible studies were extracted in pairs and assessed for methodological quality. The prevalence of vitamin A deficiency (< 0·70 µmol/l or <0·20 µg/dl) and 95 % CI was combined by meta-analysis, and heterogeneity was estimated by I
2. Out of 3610 screened records, thirty-two studies were included, which assessed 12 577 women from 1965 to 2017, mostly in maternity hospitals. Main limitations of the studies were in sample frame (30/32) and sampling method (29/32). Deficiency occurred in 13 % (95 % CI 9·4, 17·2 %; I² = 97 %) of all women and was higher in pregnant women (16·1 %; 95 % CI 5·6, 30·6 %; I² = 98 %) than non-pregnant women (12·3 %; 95 % CI 8·4, 16·8 %; I² = 96 %). The prevalence increased according to the decade, from 9·5 % (95 % CI 1·9–21·6 %; I² = 98 %) up to 1990, 10·8 % (95 % CI 7·9, 14·2 %; I² = 86 %) in the 2000s and 17·8 % (95 % CI 8·7, 29·0 %; I² = 98 %) in the 2010s. Over 10 % of Brazilian women in childbearing age were deficient in vitamin A. Higher prevalence was observed in pregnant women, and deficiency seemed to be increasing over the decades. Low representativeness of the studies, mainly based on convenience sampling that included pregnant, postpartum, lactating and non-pregnant women, as well as high heterogeneity, limits the findings.
Post-harvest processing and microbial fermentation of coffee fruits play an essential role in the metabolites formation that influence the nutritional and sensory quality of the beverage. Thus, the ...objective of this study was to analyze the effect of coffee cherries processing and fermentation conditions on the microbial communities and the chemical and sensory quality of the beverage. Induced fermentation changed in the bacteria and fungi communities (Treatments: T1, T3, and T7).
Klebsiella
sp. inoculation (T1) allowed an increase in richness of bacteria and 81 points in the sensory score over the fermentation time. However, there was a reduction in richness of microbial community in treatments with
Saccharomyces cerevisiae
(T3 and T7)
.
An increase in the indexes of microbial diversity was observed in 72 h in treatment with coffee pulp (T2). In treatment with coffee cherries and spontaneous fermentation (T4) had a higher sensory score than other treatments, indicating a sensory gain from 36 to 72 h. Coffee cherries with superficial disinfection (T5) had a reduction in microbial profile, but did not change the final score of the beverage over the 72 h. In T6 (floaters fruits) was observed an alteration in the fungal community (36–72 h) and the lowest sensory score. The impact of adding water on coffee fermentation was dependent on time (T3 and T7). Furthermore, 5-hydroxymethylfurfural has a positive correlation with the final score of the beverage. Thus, microbial profile and sensory score of beverages are dependent of conditions of processing of coffee fruits and fermentation.
Coffee is one of the most widely consumed beverages in the world. The genetic variability of
Coffea canephora
has demonstrated significant differences in the chemical compositions of genotypes, ...resulting in different sensory profiles in the beverage. Fermentation can also affect the sensory quality of coffee beverage. Therefore, the objective of this study was to analyze the sensory profile and the chemical groups that contribute to the sensory qualities of the coffee beverage of
C. canephora
var. Conilon genotypes subjected to different fermentation processes. Fermentations were carried out with 4 L of cherry coffee or peeled cherry coffee for 36 h at 25 ℃. In the induced fermentation, the initial Colony Forming Unit (CFU/mL) was of 10
7
for S
accharomyces cerevisiae
,
Klebsiella
sp, and
Lactobacillus brevis
. There was no microbial inoculation in the washed fermentation and the natural process. The sensory quality and chemical groups of the coffee were determined using the Uganda Coffee Development Authority Sensory Analysis Protocol with 6 Q-Graders and mid-infrared spectroscopy, respectively. The sensory and spectrometry analyses were able to distinguish the genotypes, highlighting the separations of genotypes A1 and Verdim with the worst sensory results, and genotype 153 with the best result. Groups formation through the mean Euclidean distance reinforces the sensory differences between fermentations. Furthermore, the greatest chemical changes in coffee beans were promoted by fermentation induced by
S. cerevisiae
. Thus, the genotypes and the type of fermentation influence in the sensory quality demonstrating potential for optimizing fermentations to improve the sensory quality of conilon coffee.
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•1H NMR and advanced data analysis methods for evaluating fermented coffees.•Starter fermentation with Saccharomyces cerevisiae provided better sensory quality.•The chemical and ...sensory profiles of fermented coffees are correlated.•Lipids are important markers for the quality of fermented conilon coffee.
The potential impact of fermentation on coffee quality has been the target of several scientific studies. In this perspective, we present a design of different fermentation processes applied to coffees of the Coffea canephora var. conilon. Thus, coffee samples were submitted to six fermentation methods, at five different times (24, 48, 72, 96, and 120 h). Sensory analysis and hydrogen nuclear magnetic resonance (1H NMR) were used in roasted coffees, to understand aspects of quality and chemical profile, respectively. Variable selection by Fisher discriminant (FD), and multivariate data analysis, including principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and support vector machine (SVM) were used to extract the main chemical information and establish direct relationships with coffee sensory quality. The results indicated chlorogenic acids, caffeine, γ-butyrolactone, lipids, sugars, and acetic acid as responsible for the discrimination of the different fermentation processes. In addition, lipids were characteristic in coffees with higher sensory scores, indicating they are an important marker for the quality of the beverage.
The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially ...a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora is linked to the context of inferior coffees in sensory terms by the terroir conditions. This study aimed to characterize and investigate the terroir in different areas of Conilon coffee production, with the application of different fermentation methods, and to observe their possible gains and losses in the sensory quality of Coffea canephora. Cherry coffee samples were collected in six municipalities in the state of Espírito Santo, Brazil, which has an altitude variation from 376 m to 866 m. The study showed that the local characteristics of altitude and temperature directly influence the sensory quality, as well as demonstrated that natural fermentation in a specific altitude zone delivered good results, fixing the terroir factor. Finally, it was demonstrated that induced fermentation helps to improve sensory quality for higher altitude areas, indicating the possibility of reformulating the terroir of Conilon coffee production.
•Microorganisms act directly on coffee beverage quality.•Induced fermentation increases the sensory classification of coffee beverage.•Total sensory score for fermented coffee was higher than ...unfermented coffee.•Total score was higher in the washed method than in dry fermentation at 108 and 216 h.•The formation of groups in dry fermentation was mainly due to balance and body.
Microorganisms influence the sensory quality of the coffee beverage through the compounds degradation or release of metabolites that diffuse into the fruit. However, type and duration of fermentation can contribute to the growth and diversity of microorganisms. Thus, the objective of this study was to analyze the microbial and sensory profile of Arabica coffees under different fruit-processing conditions and fermentation by Saccharomyces cerevisiae. Coffee cherries were used in the dry fermentation and washed fermentation at 28°C. Fermentation time ranged from 36 to 288 hours. A panel of sensory attributes was evaluated by 9 Q-graders. Mid-infrared spectra were obtained in the wavenumber range from 4000 to 650 cm−1. Microbial analyses were performed by denaturing gradient gel electrophoresis. Total sensory score for fermented coffee was higher than for unfermented coffee. In 108 and 216 hours of fermentation, the total score was higher in washed fermentation than in dry fermentation, which also shows the influence of post-harvest processing and the removal of husk on the quality of fermented coffee. Balance and body were the sensory attributes that most contributed to group formation in dry fermentation. Thus, induced fermentation increases the sensory classification of coffee beverages with positive effects on chemical and sensory profiles.
The discussion in this article revolves around the selection criteria for choral repertoire, specifically in groups formed by adults and young singers. Upon searching different authors, we found ...different selection parameters for adult choral repertoire, then we proceeded to compare the criteria suggested by each author. In the next step, we analyzed the selection criteria for choral repertoire based on researches involving youth choirs, followed by a comparison between suggested parameters by those researches. In conclusion, there are common practices involving repertoire selection between youth and adult choirs, but, we also discovered selection practices that are specific to youth choirs.
•Coffee filtration methods were more preferred than pressure methods.•Appearance and aroma were the most relevant attributes for untrained consumers.•Mid-infrared has proven to be useful in ...separating brewing methods.
Coffee beverage presents unique organoleptic characteristics of aroma and taste. These sensory attributes depend on the chemical composition of the brewed coffee. Our objectives were to determine the sensory quality of the coffee beverage obtained by different brewing methods as assessed by untrained tasters and to characterize the solid residues of this extraction using the medium infrared spectrum. Four brewing methods were evaluated by 124 untrained consumers. The infusion method presented better global impression and preference of these consumers than the other brewing methods. Significant changes in the chemical composition of the coffee residues were observed. These changes influenced the acceptance of the consumers and can be due to the potential of retention or filtering of organic compounds by the brewing method. Thus, there was a sensory quality difference among the brewing methods and the infrared spectrum indicated the need to distinguish the classes of organic compounds for a better understanding of how coffee brewing interacts with the chemical composition.
Among the different strategies adopted to improve the quality of Coffea canephora, fermentation is considered a promising technology to modulate the organoleptic characteristics of the beverage. ...Considering the possibility of providing a change in sensory profile through fermentation, this study aims to evaluate the chemical and sensory changes promoted by carbonic maceration in C. canephora whose effect is still unknown. The study was implemented in anaerobic conditions with different fermentation times (24, 48, 72, 96, and 120 h) and temperatures (18, 28, and 38 °C). The processed grains were subject to sensory analysis and medium infrared spectroscopy. Significant linear functional relationships were observed between total score and temperature for fermentation times of 24, 72, and 96 h and that the total score increased with fermentation temperature. Although a clear connection with sensory results was not observed, infrared analysis was able to point out important correlations with quality through stretches observed in infrared spectrum regions. Thus, there is feasibility of applying the carbonic maceration technique for grain processing of C. canephora.
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