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Aromatic Yeasts: Interactions and Implications in Coffee Fermentation Aroma Profiles

  • Xin Hui Chin
    Xin Hui Chin
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
    More by Xin Hui Chin
  • Sherilyn Ho
    Sherilyn Ho
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
    More by Sherilyn Ho
  • Geraldine Chan
    Geraldine Chan
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
  • Nurhidayah Basri
    Nurhidayah Basri
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
  • Megan Teo
    Megan Teo
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
    More by Megan Teo
  • Aaron Thong
    Aaron Thong
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
    More by Aaron Thong
  • Falicia Goh
    Falicia Goh
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
    More by Falicia Goh
  • Nic D. Lindley
    Nic D. Lindley
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
  • , and 
  • Eric C. Peterson*
    Eric C. Peterson
    Institut National de la Recherche Scientifique − Eau Terre Environnement (INRS-ETE), Québec, Québec G1K 9A9, Canada
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Level 6, Nanos, Singapore 138669, Republic of Singapore
    *Email: [email protected]
Cite this: J. Agric. Food Chem. 2023, 71, 25, 9677–9686
Publication Date (Web):June 13, 2023
https://doi.org/10.1021/acs.jafc.3c01357
Copyright © 2023 American Chemical Society

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    Abstract

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    Nontraditional yeasts prevalent in tropical agricultural fermentations such as coffee and cocoa are known to contribute to aroma profiles, yet the functional roles and interactions between the associated microbial consortia in a farm fermentation are unclear. Here, boiled green bean extract (GBE) from green coffee beans was developed as a rich screening medium to deconstruct the microbial consortia and their interactions during the fermentation of dried green coffee beans. When cultivated in coculture with S. cerevisiae on GBE, strain-specific groupings with distinct volatile organic profiles were observed for nontraditional yeasts (e.g., Hanseniaspora spp., Pichia kudriavzevii). Further changes are evident when constructed consortia composed of nontraditional yeast, S. cerevisiae, and Lactococcus lactis var. cremoris were cultured in GBE, and a comparison with abiotically acidified GBE suggests that pH plays a major role in the influence of lactic acid bacteria (LAB) on fermentation aromas. This approach represents a tool for the development of starter culture formulations to create different flavor profiles in coffee fermentation.

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    The Supporting Information is available free of charge at https://pubs.acs.org/doi/10.1021/acs.jafc.3c01357.

    • Figure S1: Sugar and amino acid concentrations in green bean extract obtained by boiling green coffee beans for 0 to 60 min; Figure S2: Aroma profiling (PCA analysis) comparison of monoculture yeast strains on green bean extract; Figure S3: Aroma profiling (PCA analysis) comparison of the consortium of screened nontraditional yeasts, S. cerevisiae, and L. lactis on green bean extract and yeast strains cocultured with S. cerevisiae on acidified green bean extract (PDF)

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    Cited By

    This article is cited by 1 publications.

    1. Christian von Wallbrunn, Markus Buchhaupt, Holger Zorn. Bioflavour 2022 - Biotechnology of Flavours, Fragrances, and Functional Ingredients. Journal of Agricultural and Food Chemistry 2023, 71 (41) , 14947-14950. https://doi.org/10.1021/acs.jafc.3c05831