Journal of Food Quality / 2019 / Article / Tab 3

Review Article

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

Table 3

The list of developed culture and their characteristics and effect on coffee fermentation.

Starter cultureScreening criteriaEffect on coffee qualityReferences

Saccharomyces cerevisiae, Candida parapsilosis, and Pichia guilliermondiiPectinolytic activity and production of organic acids and volatile aroma compoundsProduction of high-quality coffee beverages with special aroma of caramel, herbs, and fruitsSilva et al. [15]; Evangelista et al. [30]; Evangelista et al. [28]

Pichia fermentans and Saccharomyces sp.Pectinolytic activity, growth capacity under stress conditions, and production of volatile aroma compoundsProduction of coffee beverages with high sensory scores for fruity, buttery, and fermented aromaPereira et al. [29]

Pichia fermentansPectinolytic activity, growth capacity under stress conditions, and production of volatile aroma compoundsProduction of high-quality coffee beverages with intense perception of “vanilla” tests and “floral” aromaPereira et al. [16]