Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger

Bao Hong Lee, Cheng Hao Huang, Tsung Yu Liu, Jung Shiang Liou, Chih Yao Hou, Wei Hsuan Hsu

研究成果: Article同行評審

3 引文 斯高帕斯(Scopus)

摘要

Coffee flavor considerably depends on the fermentation process, with contributing factors including fermentation temperature, oxygen concentration, and microbial diversity. Efficient controlling of the fermentation can improve the quality of coffee beverages. Therefore, several studies on coffee fermentation processes have been conducted in various regions. The objective of this study was to assess the microbial diversity of coffee beans undergoing anaerobic fermentation at various temperatures (4 °C or 37 °C) and fermentation durations (12 h or 36 h) using full-length 16S rRNA sequencing. This analysis aimed to evaluate the inhibitory effects of the fermented metabolites against ochratoxin-producing Aspergillus niger. From our results, Acetobacter was identified as the dominant microbial community at higher fermentation temperatures, whereas Leuconostoc and Gluconobacter were the dominant genera at lower temperatures. However, at lower temperatures, changes in microbial communities were relatively slow. This study expands our knowledge of the microbial diversity involved in the anaerobic fermentation of coffee beans in Taiwan. The findings of this study can be used in future research to cultivate microorganisms linked to the quality and improve the quality of coffee beverages through fermentation.

原文English
文章編號2967
期刊Foods
12
發行號15
DOIs
出版狀態Published - 2023 8月

All Science Journal Classification (ASJC) codes

  • 食品科學
  • 微生物學
  • 健康(社會科學)
  • 健康職業(雜項)
  • 植物科學

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