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Lactic acid bacteria diversity and dynamics in Colombian coffee fermentation
(Universidade Federal de Lavras, 2023-10-03) O'Byrne, Rosmery Cruz; Piraneque-Gambasica, Nelson; Aguirre-Forero, Sonia
Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages. In Colombia, although coffees with differential sensory characteristics are produced from one region to another, only some studies have been performed on the microbiology of coffee fermentation, of which no research focused on LAB species has been reported. In this study, LAB diversity and dynamics associated with coffee fermentation in the Sierra Nevada de Santa Marta (SNSM) were determined through a temporal high-throughput sequencing approach, where the 16S rRNA gene was amplified and sequenced using the Illumina MiSeq platform. Finally, LAB species were identified using the BLASTN algorithms of the NCBI GenBank. The coffee fermentation process that lasted 36 hours was dominated by the genera Leuconostoc, followed by Lactobacillus and Weissella. Of the 118 OTUs corresponding to LAB, it was possible to identify 50 bacterial species, among which 28 are reported for the first time in coffee fermentation. Among the species widely reported in coffee fermentation are Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum (basonym: Lactobacillus plantarum), Levilactobacillus brevis (basonym: Lactobacillus brevis), and Lactococcus lactis. While the novel reports mainly correspond to species belonging to genera that were previously recognized as Lactobacillus, such as Lactiplantibacillus, Paucilactobacillus, Secundilactobacillus, Liquorilactobacillus, Lacticaseibacillus, Schleiferilactobacillus, Loigolactobacillus, Ligilactobacillus, Lentilactobacillus, Limosilactobacillus, and Latilactobacillus. These findings suggest that the indigenous LAB of the SNSM are responsible for generating metabolites that develop specific characteristics of coffee in the region, which is why coffee from the SNSM is protected by designation of origin. Isolates of the reported species should be considered for application as starter cultures.
Microorganisms in coffee fermentation: A bibliometric and systematic literature network analysis related to agriculture and beverage quality (1965-2019)
(Editora UFLA, 2020) Cruz-O’Byrne, Rosmery; Piraneque-Gambasica, Nelson; Aguirre-Forero, Sonia; Ramirez-Vergara, Jose
The activity of microorganisms in coffee fermentation has a great influence on the composition of the beans and their beverage quality. In the present study, a bibliometric and systematic literature network analysis is made to examine the growth in the literature and the flow of knowledge in the field of study. The bibliometric information was retrieved from the Scopus database, obtaining 55 articles between 1965 and 2019. Frequencies, co-authorship, and co-occurrence indicators were analyzed using Microsoft Excel and VOSviewer software. Our findings show that most of the articles have been published in the last decade and mainly on microbial diversity and starter cultures. Furthermore, it was possible to identify the most productive authors, the most influential works, the main journals where articles of the most productive authors and the most influential works have been published, the most productive affiliation countries, the most used keywords, the co-authorship taking authors and countries as the unit of analysis, the keyword co-occurrence, and the spatial distribution of studies with their research topics. This is the first bibliometric and systematic literature network analysis carried out on research articles on microorganisms in coffee fermentation related to agriculture and beverage quality, which becomes a tool for researchers in making decisions for the building and development of strategic plans for future research by understanding the trends and status of existing research in the field of study in accordance with the authors, works, affiliation countries, study topics, and patterns of international collaboration and within the academic community.
Physicochemical, microbiological, and sensory analysis of fermented coffee from Sierra Nevada of Santa Marta, Colombia
(Editora UFLA, 2020) Cruz-O’Byrne, Rosmery; Piraneque-Gambasica, Nelson; Aguirre-Forero, Sonia
The evaluation of the physicochemical (pH, degrees Brix, and temperature), microbiological (fungi, yeasts, and bacteria), and sensory characteristics (sensory attributes, score, and quality classification) of coffee wet fermentation in the Sierra Nevada of Santa Marta (SNSM), Colombia, was carried out to understand its dynamics and the correlation that exists between them. The fermentation process lasted 36 hours and samples were taken every six hours. The pH and degrees Brix gradually decreased in the fermentation time and showed a high dependence on each other. In 36 hours, the pH went from 5.37 to 3.96 and the degrees Brix from 6.53 to 4.30 °Bx. Fungi had the most abundant population throughout the fermentation process compared to bacteria and yeasts. The beverages obtained showed a high quality where the classification of excellent specialty coffees prevailed. The highest beverage quality was characterized by its sweetness, high acidity, floral notes flavored with lemongrass and cardamom, it was obtained at 18 hours of fermentation related to the highest fungi (6.92 log CFU.g-1) and yeast population (6.01 log CFU.g-1) and the lowest bacteria population (3.85 log CFU.g-1). Evaluating the physicochemical, microbiological, and sensory characteristics of fermented coffee in the SNSM is important in generating specific knowledge related to the fermentation process and coffee quality in the region and constitutes a tool for future research.

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