Journal of Food Quality / 2019 / Article / Tab 4

Review Article

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

Table 4

Microbial ecology of yeasts and bacteria of coffee fermentation from which starter culture selected.

Species identifiedSelected speciesReference

Lactobacillus plantarum, L. brevis, Lactococcus lactis, Leuconostoc mesenteroides, Pichia anomala, P. caribbica, Rhodotorula mucilaginosa, Saccharomyces sp., S. bayanus, S. cerevisiae, Candida ernobii, C. fukuyamaensis, C. membranifaciens, C. carpophila, Hanseniaspora uvarum, Torulaspora delbrueckii, Arxula sp., Kloeckera sp., and Kluyveromyces sp.Saccharomyces cerevisiaeVilela et al. [12]; Silva et al. [15]

Debaryomyces hansenii, D. polymorphus, D. polymorphus, Pichia guilliermondii, P. guilliermondii, P. burtonii, P. anomala, P. burtonii, P. sydowiorum, P. subpelliculosa, Candida saitoana, C. fermentati, C. membranifaciens, Stephanoascus smithiae, Saccharomyces cerevisiae, Arxula adeninivorans, and A. adeninivoransPichia guilliermondiiSilva et al. [11]; Silva et al. [15]

Pichia fermentans, P. guilliermondii, P. caribbica, Hanseniaspora opuntiae, Candida glabrata, C. quercitrusa, and Saccharomyces sp.Pichia fermentans and Saccharomyces sp.Pereira et al. [29]; Pereira et al. [16]