The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products

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Abstract

Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health.

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Choline was officially recognized as an essential nutrient by the Institute of Medicine (IOM) in 1998. There is significant variation in the dietary requirement for choline that can be explained by common genetic polymorphisms. Because of its wide-ranging roles in human metabolism, from cell structure to neurotransmitter synthesis, choline-deficiency is now thought to have an impact on diseases such as liver disease, atherosclerosis, and, possibly, neurological disorders. Choline is found in a wide variety of foods. Eggs and meats are rich sources of choline in the North American diet, providing up to 430 milligrams per 100 grams. Mean choline intakes for older children, men, women, and pregnant women are far below the adequate intake level established by the IOM. Given the importance of choline in a wide range of critical functions in the human body, coupled with less-than-optimal intakes among the population, dietary guidance should be developed to encourage the intake of choline-rich foods.

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Author and article information

Contributors

Tatsaporn Todhanakasem: (View ORCID Profile)

Ngo Van Tai: (View ORCID Profile)

Theppanya Charoenrat: (View ORCID Profile)

Songsak Wattanachaisaereekul: (View ORCID Profile)

Journal

Journal ID (publisher-id): FOODBV

Title: Foods

Abbreviated Title: Foods

Publisher: MDPI AG

ISSN (Electronic): 2304-8158

Publication date Created: August 2024

Publication date (Electronic): July 24 2024

Volume: 13

Issue: 15

Page: 2332

Article

DOI: 10.3390/foods13152332

SO-VID: f0c934d0-56e7-4895-b694-2d63a2ccb823

License:

https://creativecommons.org/licenses/by/4.0/

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