New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor

• Published in: 3 Biotech Vol. 12; no. 7; p. 143
• Main Authors: Krajangsang, Sukhumaporn, Seephin, Phannakan, Tantayotai, Prapakorn, Mahingsapun, Rattiyakorn, Meeampun, Yaowapa, Panyachanakul, Titiporn, Samosorn, Siritron, Dolsophon, Kulvadee, Jiamjariyatam, Rossaporn, Lorliam, Wanlapa, Srisuk, Nantana
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 01.07.2022; Springer Nature B.V
• Subjects: Agriculture; Bioinformatics; Biomaterials; Biotechnology; Cancer Research; Chemistry; Chemistry and Materials Science; Cherries; Coffea arabica; Coffee; Fermentation; Flavors; Gene sequencing; Inoculation; Kazachstania; Microorganisms; Mucilage; Naganishia liquefaciens; Original; Original Article; Pectin; Pectinase; Pichia kudriavzevii; rRNA 18S; Screening; Sensory evaluation; Stem Cells; Strains (organisms); Wickerhamomyces anomalus; Yeast; Isolation; Microorganisms; Yeast; Fermentation; Arabica coffee; Pectinase
• ISSN: 2190-572X; 2190-5738
• DOI: 10.1007/s13205-022-03203-5

The purpose of this research was to isolate microorganisms from coffee fermentation processes and screen them for their potential to improve the flavor of Arabica coffee using a new approach that included pectin degradation ability and growth in mucilage broth. All of the studied microorganisms were isolated from 38 different samples of fresh coffee cherries, coffee mucilage and coffee pulp. A total of 262 microbial isolates were obtained and subjected to screening using pectinase screening agar medium for pectinolytic organisms. The results of the pectinase production test showed that 18 yeast isolates were found to produce pectinase that could degrade the pectin present in solid media. The sugar assimilation profiles and growth of selected strains in mucilage broth were studied. Therefore, 18 isolates from the selected yeasts were subjected to molecular identification by the use of 18S rRNA gene sequencing. The diversity of the yeast isolates was studied, and they were identified as Wickerhamomyces anomalus , Naganishia liquefaciens , Pichia kudriavzevii, Kazachstania naganishii and Kazachstania sp. Moreover, isolates SWU3YWP1-3, SWU3YSK9 and INFCY1-4 were used as a seed culture for Arabica coffee fermentation. The cupping sensory scores of the control (without yeast inoculation) and those inoculated with three isolated yeast strains that were determined by Q-Arabica Graders were 73.75, 84.75, 80.25 and 75.00, respectively. Unique flavors and aromas were detected. This is the first report of screening microorganisms from the Arabica coffee fermentation process by the combination of various properties with success in improving the quality of coffee beverage.