Optimizing the Wet Fermentation of Ateng Coffee (Arabica) with the Addition of Yeast R1-TKSU and LAB (Leuconostoc suionicum) Inoculum

Authors

  • Grace Sabatina School of Life Sciences and Technology, Institut Teknologi Bandung
  • Dea Indriani Astuti School of Life Sciences and Technology, Institut Teknologi Bandung
  • Isty Adhitya Purwasena School of Life Sciences and Technology, Institut Teknologi Bandung

DOI:

https://doi.org/10.5614/3bio.2024.6.1.5

Keywords:

Fermentation, Coffee, Optimization, Yeast, Lactic acid bacteria, Metabolites

Abstract

Ateng coffee is an Arabica coffee that generally has a high selling value because of its better taste compared to other coffees. However, ateng coffee has poor post-harvest processing, resulting in low coffee quality and an impact on low coffee selling prices. In this study, optimization ofwet fermentation using yeast R1-TKSU and LAB (Leuconostoc suionicum) inoculums was used to improve the quality of ateng coffee. Treatment variations were fermentation with the addition of yeast, LAB, yeast : LAB 1:1, and there is also a control without the addition of inoculum. Sensory assessment showed that the best cupping score was the sample added by LAB with a total score of 86.5. The contents of malic acid, citric acid, lactic acid, sucrose, fructose, and glucose and ethanol which were analyzed by HPLC were found to be relatively stable ingreen coffee beans. Fermentation added inoculum affects the concentration of acetic acid. Amino acid analysed showed that overall the highest concentration of amino acids in green coffee beans was in the yeast : LAB 1:1 treatment. It can be concluded that controlled wet fermentation with the addition of yeast R1-TKSU and LAB (Leuconsotoc suionicum) inoculums can improve the quality of ateng coffee.

References

] International Coffee Organization. Coffee Market Report, April 2019: Coffee prices reach new low for the season as March exports decline. Ico [Internet]. 2019;(April). Available from: http://www.ico.org/documents/cy2018-19/cmr-0419-e.pdf

] Rachmaningtyas A, Winarno ST, Hidayat SI. Daya Saing Ek- spor Kopi Indonesia di Pasar Internasional. AGRILAN J Agribisnis Kepul [Internet]. 2021;9(2):179?88. Available from: https://ojs.unpatti.ac.id/index.php/agrilan/article/view/1284

] Wahyudi A, Wulandari S, Aunillah A, Alouw JC. Sustainability certification as a pillar to promote Indonesian coffee competi- tiveness. IOP Conf Ser Earth Environ Sci. 2020;418(1).

] Endo A, Maeno S, Liu SQ. Lactic acid bacteria: Leuconostoc spp. [Internet]. Vol. 4, Encyclopedia of Dairy Sciences: Third edition. Elsevier; 2021. 226?232 p. Available from: http://dx. doi.org/10.1016/B978-0-08-100596-5.00859-3

] Yalcin SK, Ozbas ZY. Effects of pH and temperature on growth and glycerol production kinetics of two indigenous wine strains of Saccharomyces cerevisiae from Turkey. Brazilian J Microbi- ol. 2008;39(2):325?32.

] Yusianto, Widyotomo S. Mutu dan Citarasa Kopi Arabi- ka Hasil Beberapa Perlakuan Fermentasi: Suhu, Jenis Wa- dah, dan Penambahan Agens Fermentasi. Pelita Perkeb. 2013;3(29):220?39.

] Adnan A, von Hsten D, Pawelzik E, Mlein D. Rapid pre- diction of moisture content in intact green coffee beans using near infrared spectroscopy. Foods. 2017;6(5):1?11.

] Ghosh P, Venkatachalapathy N. Processing and Drying of Cof- fee - A review. Int J Eng Res Technol. 2014;3(12):784?94.

] Kembaren ET, Muchsin. Pengelolaan Pasca Panen Kopi Arabi- ka Gayo Aceh. J Visioner dan Strateg. 2021;10(1):29?36.

] BSN (Badan Standardisasi Nasional). SNI 01-2907-2008: Biji Kopi. Badan Standarisasi Nas. 2008;1?16.

] Martinez SJ, Bressani APP, Dias DR, Sim JBP, Schwan RF. Effect of bacterial and yeast starters on the formation of volatile and organic acid compounds in coffee beans and selection of flavors markers precursors during wet fermentation. Front Microbiol. 2019;10(JUN).

] Haile M, Kang WH. The Role of Microbes in Coffee Fer- mentation and Their Impact on Coffee Quality. J Food Qual. 2019;2019.

] Evangelista SR, Miguel MG da CP, Silva CF, Pinheiro ACM, Schwan RF. Microbiological diversity associated with the spontaneous wet method of coffee fermentation. Int J Food Microbiol [Internet]. 2015;210:102?12. Available from: http:// dx.doi.org/10.1016/j.ijfoodmicro.2015.06.008

] de Melo Pereira G V., da Silva Vale A, de Carvalho Neto DP, Muynarsk ES, Soccol VT, Soccol CR. Lactic acid bacte- ria: what coffee industry should know? Curr Opin Food Sci. 2020;31:1?8.

] Wang C, Sun J, Lassabliere B, Yu B, Liu SQ. Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria. Food Res Int [Internet]. 2020;136:109452. Available from: https:// doi.org/10.1016/j.foodres.2020.109452

] Pereira GV de M, de Carvalho Neto DP, Medeiros ABP, Soc- col VT, Neto E, Woiciechowski AL, et al. Potential of lac- tic acid bacteria to improve the fermentation and quality of coffee during on-farm processing. Int J Food Sci Technol. 2016;51(7):1689?95.

] Ruta LL, Farcasanu IC. Coffee and yeasts: From flavor to bio- technology. Fermentation. 2021;7(1).

] Evangelista SR, Silva CF, Miguel MGP da C, Cordeiro C de S, Pinheiro ACM, Duarte WF, et al. Improvement of cof- fee beverage quality by using selected yeasts strains during the fermentation in dry process. Food Res Int [Internet]. 2014;61:183?95. Available from: http://dx.doi.org/10.1016/j. foodres.2013.11.033

] Siregar ZA, Susanty D, Suthamihardja R. FERMENTASI BIJI KOPI ARABIKA (Coffea arabica L.) DENGAN PENAMBAHAN BAKTERI ASAM LAKTAT (Lactobacillus sp). J Sains Nat. 2020;10(2):87.

] Larassati DP, Kustyawati ME, Sartika D, AS S. Efek Fermenta- si Basah Menggunakan Kultur Saccharomyces cerevisiae Terhadap Sifat Kimia dan Sensori Kopi Robusta (Coffea canepho- ra). J Tek Pertan Lampung (Journal Agric Eng. 2021;10(4):449.

] Ari A, Wilujeng T, Retno DP, Jurusan W, Fmipa K, Matematika F, et al. PENGARUH LAMA FERMENTASI KOPI ARABI- KA (Coffea arabica) DENGAN BAKTERI ASAM LAKTAT Lactobacillus plantarum B1765 TERHADAP MUTU PRO- DUK THE EFFECT OF FERMENTATION TIME OF ARABICA COFFEE (Coffea arabica) WITH Lactobacillus plan- tarum B1765 LACTIC ACID BACTERIA. UNESA J Chem. 2013;2(3):1?10.

] da Silva BL, Pereira PV, Bertoli LD, Silveira DL, Batista NN, Pinheiro PF, et al. Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory character- istics. Food Microbiol. 2021;98(August 2020).

] Taib A, Purwasena I, Astuti D. Seleksi Isolat Mikroba Ber- dasarkan Aktivitas Enzim Pektinase Sebagai Starter Dalam Optimasi Fermentasi Kopi Arabika Jawa Barat. Repos Tugas Akhir SITH-ITB. 2023;1:1?11.

] Putri N, Astuti DI, Taufik I. Penapisan Isolat Mikroba yang Berpotensi Sebagai Kultur Starter dan Optimasi Fermentasi Basah Kopi Robusta Jawa Barat. Repos Tugas Akhir SITH- ITB. 2022;36.

] Figueroa Campos GA, Sagu ST, Celis PS, Rawel HM. Compar- ison of batch and continuous wet-processing of coffee: Chang- es in the main compounds in beans, by-products and wastewa- ter. Foods. 2020;9(8).

] Constantino LV, Zeffa DM, Koltun A, Urbano MR, Sanzovo AWS, Nixdorf SL. Extraction of Soluble Sugars from Green Coffee Beans Using Hot Water and Quantification by a Chro- matographic Method without an Organic Solvent. Acta Chro- matogr. 2020;32(4):242?6.

] SCAA. SCAA Protocols Cupping Specialty Coffee. Spec Cof- fee Assoc Am [Internet]. 2015;1?10. Available from: http:// www.scaa.org/?page=resources&d=coffee-protocols

] Zhu L, Zhang J, Yang J, Jiang Y, Yang S. Strategies for optimiz- ing acetyl-CoA formation from glucose in bacteria. Trends Bio- technol [Internet]. 2022;40(2):149?65. Available from: https:// doi.org/10.1016/j.tibtech.2021.04.004

] Yasin AR, Al-Mayaly IK. Study of the Fermentation Conditions of the Bacillus Cereus Strain ARY73 to Produce Polyhydroxy- alkanoate (PHA) from Glucose. J Ecol Eng. 2021;22(8):41?53.

] Malina C, Yu R, Bjorkeroth J, Kerkhoven EJ, Nielsen J. Ad- aptations in metabolism and protein translation give rise to the Crabtree effect in yeast. Proc Natl Acad Sci U S A. 2021;118(51).

] De Vuyst L, Leroy F. Functional role of yeasts, lactic acid bac- teria and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiol Rev. 2020;44(4):432?53.

] Galarza G, Figueroa JG. Volatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME?GC?MS. Molecules. 2022;27(6).

] He Y, Xie Z, Zhang H, Liebl W, Toyama H, Chen F. Oxidative Fermentation of Acetic Acid Bacteria and Its Products. Front Microbiol. 2022;13(May).

] Beckner M, Ivey ML, Phister TG. Microbial contamina- tion of fuel ethanol fermentations. Lett Appl Microbiol. 2011;53(4):387?94.

] He X, Liu B, Xu Y, Chen Z, Li H. Effects of Lactobacillus plan- tarum on the ethanol tolerance of Saccharomyces cerevisiae. Appl Microbiol Biotechnol. 2021;105(6):2597?611.

] Gcsst T, Nasional S, Industri IB, Semnas P. Global Confer- ences Series : The effect of fermentation time in the fermen- tation of lampung robusta coffee ( Coffea anephora ) with the wet method on the level of preference Pengaruh lama waktu fermentasi dalam fermentasi kopi robusta ( C offea canephora). 2020;5:13?22.

] Dzialo MC, Park R, Steensels J, Lievens B, Verstrepen KJ. Physiology, ecology and industrial applications of aroma formation in yeast. FEMS Microbiol Rev. 2017;41(Febru- ary):S95?128.

] Pregolini VB, de Melo Pereira GV, da Silva Vale A, de Carval- ho Neto DP, Soccol CR. Influence of environmental microbiota on the activity and metabolism of starter cultures used in coffee beans fermentation. Fermentation. 2021;7(4).

] Canon F, Nidelet T, Guon E, Thierry A, Gagnaire V. Under- standing the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures. Front Microbi- ol. 2020;11(September):1?16.

] Afoakwa EO, Kongor JE, Takrama JF, Budu AS. Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. Int Food Res J. 2013;20(3):1215?22.

] Chun BH, Lee SH, Jeon HH, Kim DW, Jeon CO. Complete ge- nome sequence of Leuconostoc suionicum DSM 20241T provides insights into its functional and metabolic features. Stand Genomic Sci. 2017;12(1):1?8.

] Bastian F, Hutabarat OS, Dirpan A, Nainu F, Harapan H, Emran T Bin, et al. From plantation to cup: Changes in bioactive com- pounds during coffee processing. Foods. 2021;10(11):1?27.

] Yeager SE, Batali ME, Guinard JX, Ristenpart WD. Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Crit Rev Food Sci Nutr [Internet]. 2021;0(0):1?27. Available from: https://doi.org/10.1080/10408 398.2021.1957767

] Fl aacute vio MB eacute m, Luisa PF, Fabiana CR, Jos eacute HST, Gerson SG, Terezinha JGS. The relationship between organic acids, sucrose and the quality of specialty coffees. Afri- can J Agric Res. 2016;11(8):709?17.

] Cassimiro DJ, Batista NN, Fonseca HC, Naves O, Dias RD, Schwan RF. Coinoculation of lactic acid bacteria and yeasts in- creases the quality of wet fermented Arabica coffee. Int J Food Microbiol. 2022;369 (March).

] da Silva Vale A, Balla G, Rodrigues LRS, de Carvalho Neto DP, Soccol CR, de Melo Pereira GV. Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Qual- ity: Microbiological, Metabolic, and Sensory Studies. Foods. 2023;12(1).

] de Melo Pereira G V., de Carvalho Neto DP, Magalhs Jior AI, Vquez ZS, Medeiros ABP, Vandenberghe LPS, et al. Exploring the impacts of postharvest processing on the aroma formation of coffee beans ? A review. Food Chem [Internet]. 2019;272:441?52. Available from: https://doi.org/10.1016/j. foodchem.2018.08.061

] Kleinwhter M, Selmar D. Influence of drying on the content of sugars in wet processed green Arabica coffees. Food Chem [Internet]. 2010;119(2):500?4. Available from: http://dx.doi. org/10.1016/j.foodchem.2009.06.048

] Knopp S, Bytof G, Selmar D. Influence of processing on the content of sugars in green Arabica coffee beans. Eur Food Res Technol. 2006;223(2):195?201.

] Somporn C, Kamtuo A, Theerakulpisut P, Siriamornpun S. Effect of shading on yield, sugar content, phenolic acids and antioxidant property of coffee beans (Coffea Arabica L. cv. Cat- imor) harvested from north-eastern Thailand. J Sci Food Agric. 2012;92(9):1956?63.

] Poisson L, Schmalzried F, Davidek T, Blank I, Kerler J. Study on the role of precursors in coffee flavor formation using inbean experiments. J Agric Food Chem. 2009;57(21):9923?31.

] de Melo Pereira GV, Neto E, Soccol VT, Medeiros ABP, Woiciechowski AL, Soccol CR. Conducting starter cul- ture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial ef- fects. Food Res Int [Internet]. 2015;75:348?56. Available from: http://dx.doi.org/10.1016/j.foodres.2015.06.027

] Barbosa M de SG, Scholz MB dos S, Kitzberger CSG, Benassi M de T. Correlation between the composition of green Arabi- ca coffee beans and the sensory quality of coffee brews. Food Chem [Internet]. 2019;292(September 2018):275?80. Avail- able from: https://doi.org/10.1016/j.foodchem.2019.04.072

] Tse TJ, Wiens DJ, Reaney MJT. Production of bioethanol?a review of factors affecting ethanol yield. Fermentation. 2021;7(4):1?18.

] Arnold U, Ludwig E. Analysis of free amino acids in green cof- fee beans. Zeitschrift fur Leb und -forsch. 1996;203(4):379?84.

] Lee LW, Cheong MW, Curran P, Yu B, Liu SQ. Coffee fermen- tation and flavor - An intricate and delicate relationship. Food Chem [Internet]. 2015;185:182?91. Available from: http://dx. doi.org/10.1016/j.foodchem.2015.03.124

] Chindapan N, Puangngoen C, Devahastin S. Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam. Int J Food Sci Tech- nol. 2021;56(8):3814?25.

] Wang C, Sun J, Lassabliere B, Yu B, Liu SQ. Coffee flavour modification through controlled fermentation of green coffee beans by Lactococcus lactis subsp. cremoris. Lwt [Internet]. 2020;120:108930. Available from: https://doi.org/10.1016/j. lwt.2019.108930

] Wang Y, Wu J, Lv M, Shao Z, Hungwe M, Wang J, et al. Metab- olism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry. Front Bioeng Biotechnol. 2021;9(May):1?19.

] Lee LW, Cheong MW, Curran P, Yu B, Liu SQ. Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee. Food Chem [Internet]. 2016;211:916?24. Available from: http://dx.doi.org/10.1016/j. foodchem.2016.05.076

] De Vuyst L, Weckx S. The cocoa bean fermentation process: from ecosystem analysis to starter culture development. J Appl Microbiol. 2016;121(1):5?17.

] Gzle MG. Lactic metabolism revisited: Metabolism of lac- tic acid bacteria in food fermentations and food spoilage. Curr Opin Food Sci [Internet]. 2015;2:106?17. Available from: http://dx.doi.org/10.1016/j.cofs.2015.03.001

] Martez-Miranda JG, Chairez I, Dur-Pamo E. Mannitol Production by Heterofermentative Lactic Acid Bacteria: a Re- view. Appl Biochem Biotechnol. 2022;194(6):2762?95.

] Sukriyadi AA, Husain DR, Latunra AI, Iqraini N, Wardhani R. Fermentation of Arabica coffee seeds (Coffea arabica) using probiotic bacteria from domestic chickens Gallus domesticus. IOP Conf Ser Earth Environ Sci. 2021;807(3).

] Elhalis H, Cox J, Zhao J. Coffee fermentation: Expedition from traditional to controlled process and perspectives for industrial- ization. Appl Food Res [Internet]. 2023;3(1):100253. Available from: https://doi.org/10.1016/j.afres.2022.100253

] Bangli, Bali, Hatiningsih S, Antara NS, Gunam IBW. MI- CROBIOLOGICAL AND PHYSICOCHEMICAL CHANGES OF GREEN COFFEE (Coffea arabica) FERMENTA- TION IN KINTAMANI. Microbiol Physicochem Chang ?. 2018;5(2):123?38.

] Martati E. Identifikasi Mikrobia pada Fermentasi Biji Kopi Arabika (Coffea arabica Linn). J Agrotek. 2007;1(2):112?22.

] Cardoso WS, Dias SR, Coelho VS, Pereira LL, Fioresi DB, Pin- heiro F de A. Maillard reaction precursors and arabica coffee (Coffea arabica L.) beverage quality. Food Humanit [Internet]. 2023;1(January):1?7. Available from: https://doi.org/10.1016/j. foohum.2023.01.002

] Yu H, Zhang R, Yang F, Xie Y, Guo Y, Yao W, et al. Control strat- egies of pyrazines generation from Maillard reaction. Trends Food Sci Technol [Internet]. 2021;112(January):795?807. Available from: https://doi.org/10.1016/j.tifs.2021.04.028

] Kongor JE, Hinneh M, de Walle D Van, Afoakwa EO, Boeckx P, Dewettinck K. Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review. Food Res Int [Internet]. 2016;82:44?52. Available from: http://dx.doi. org/10.1016/j.foodres.2016.01.012

] Poisson L, Blank I, Dunkel A, Hofmann T. The Chemistry of Roasting d Decoding Flavor Formation [Internet]. The Craft and Science of Coffee. Elsevier Inc.; 2017. 273?309 p. Available from: http://dx.doi.org/10.1016/B978-0-12-803520- 7.00012-8

] Lin Y, Li G, Wu S, Li X, Luo X, Tan D, et al. Study on the Mechanism of Phenylacetaldehyde Formation in a Chinese Water Chestnut-Based Medium during the Steaming Process. Foods. 2023;12(3).

] Batali ME, Cotter AR, Frost SC, Ristenpart WD, Guinard J-X. Titratable Acidity, Perceived Sourness, and Liking of Acidity in Drip Brewed Coffee. ACS Food Sci Technol. 2021;1(4):559? 69.

] Wong KH, Abdul Aziz S, Mohamed S. Sensory aroma from Maillard reaction of individual and combinations of amino ac- ids with glucose in acidic conditions. Int J Food Sci Technol. 2008;43(9):1512?9.

] Kumalasari D. Pengolahan pascapanen biji kakao (Theobro- ma cacao L.) dengan menggunakan solid-state fermentor dan pendekatan metabolomik untuk penentuan kualitas biji kakao. Master?s Thesis, Institut Teknologi Bandung; 2022.

] Chambers E, Sanchez K, Phan UXT, Miller R, Civille G V., Di Donfrancesco B. Development of a ?living? lexicon for descriptive sensory analysis of brewed coffee. J Sens Stud. 2016;31(6):465?80.

] Ribeiro DE, Bor FM, Nunes CA io, Alves AP de C, Santos CM dos S, Taveira JH da S, et al. Profile of Organic Acids and Bioactive Compounds in. Coffee Sci. 2018;13(2):187?97.

] Laukaleja I, Kruma Z. Quality of Specialty Coffee: Balance be- tween aroma, flavour and biologically active compound compo- sition: Review. Res Rural Dev. 2018;1(December 2018):240?7.

] Seninde DR, Chambers E, Chambers D. Determining the im- pact of roasting degree, coffee to water ratio and brewing meth- od on the sensory characteristics of cold brew Ugandan coffee. Food Res Int [Internet]. 2020;137(May):109667. Available from: https://doi.org/10.1016/j.foodres.2020.109667

3Bio Journal Vol 6, No.1, 2024

Downloads

Published

2024-07-17

Issue

Section

Articles