Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee

Abstract

Microbial communities associated with coffee fermentation have been widely investigated. However, few reports about self-induced anaerobiosis fermentation (SIAF) on microbial diversity and the chemical and sensory profile of coffees grown under different environmental conditions have been studied. This study evaluated the microbial, chemical, and sensorial profile of the natural and pulped coffee fermented with and without induced anaerobiosis. The microbial diversity was determined by plating and next-generation sequencing, the chemical profile through 1H NMR and chemometrics analysis, and sensory analysis was conducted by Temporal Dominance of Sensations (TDS). Three hundred and eighty microorganisms were isolated; 149 mesophilic bacteria, 147 lactic acid bacteria, and 84 yeasts. Hanseniaspora uvarum, Lactiplantibacillus plantarum, Leuconostoc mesenteroides, and Weissella cibaria were identified in Monte Carmelo, Três Pontas, Carmo de Minas, and Lajinha in Minas Gerais, Brazil. New generation sequencing (NGS) analysis identified a high yeast species diversity (74). Some metabolites such as chlorogenic acid, sucrose, lactic acid, and trigonelline were identified in fermented coffees with the joint analysis of NMR and the loadings of PC1. Monte Carmelo coffees processed by the pulped method stood out sensorially showed a higher dominance rate for woody, herbaceous and fruity attributes. The SIAF positively impacts microbial behavior, resulting in coffees with a more intensified fruity attribute.