Journal of Food Quality / 2019 / Article / Tab 2

Review Article

The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

Table 2

The composition of coffee mucilage before and after complete fermentation.

ComponentBefore fermentation (%)After fermentation (%)

Water soluble35.350.7
Lipid6.04.0
Pectin47.036.2
Holocellulose9.48.0
Unaccounted2.31.1

Adapted from Schwan and Fleet [7].