Effects of lactic acid bacteria and yeast inoculation on the sensory quality of Coffea arabica
DOI:
https://doi.org/10.25186/.v20i.2361Abstract
We considering that controlled fermentations and inoculation of starter culture enhance sensory characteristics and ultimately impact cup quality. This study examines the influence of lactic acid bacteria (LAB) and yeast inoculation on the fermentation of coffee from the Colombia and Cenicafé 1 varieties. The pulped coffee was distributed:i) T1 control under open-air., ii) T2 without inoculation in a closed environment., iii) T3 inoculated with Lactiplantibacillus plantarum in a closed environment., i) T4 inoculated with Candida colliculosa in a closed environment. A completely randomised experimental design was used to evaluate the effect of fermentation time on microbiological parameters, physico-chemical parameters, and sensory evaluation after roasting. Treatments were assessed at the 0 hours and after 24 hours of fermentation. The lactic acid bacteria treatment significantly enhanced the sensory attributes of the Colombia variety, resulting in higher scores for flavor, acidity, and aroma, with pronounced notes of chocolate and dried fruits.
However, in Cenicafé 1, spontaneous fermentation yielded better results, highlighting chocolate and caramel notes, suggesting a lower dependence on starter cultures to optimize quality. Fermentation acidity increased across all treatments, as evinced by pH and titratable acidity results, underscoring the efficiency of the fermentation process. The two varieties exhibited distinct responses: Cenicafé 1 showed lower sensitivity to external treatments, while the Colombia variety demonstrated greater dependence on them to achieve higher-quality sensory profiles. These findings provide valuable insights for tailoring fermentation practices according to coffee variety and desired sensory outcomes.
Key words: Microbial inoculation; yeast; starter cultures; coffee fermentation; Lactiplantibacillus plantarum.
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