中文版 | English
Title

Characterization of the Therapeutic Properties and Flavor Profile of Coffee via Monoculture Fermentation with Endophytic Microbial Isolates

Author
Corresponding AuthorChen,Jun; Ho,Chun Loong
Publication Years
2022
DOI
Source Title
EISSN
2692-1944
Abstract
Coffee bean fermentation improves coffee flavor and intensity variation using naturally endophytes on cherry surfaces to facilitate fermentation. In this study, we isolated four strains from the parchment and endosperm of green coffee beans: three Bacilli (PMT-1, Bacillus cereus; PMT-2, Priestia aryabhattai; EDS-1, Bacillus subtilis) and one yeast (EDS-2, Pichia guilliermondii). We used two commercially available yeasts (Saccharomyces cerevisiae BY4741, Saccharomyces boulardii lyo) as control. The fermented coffee beans' anti-inflammatory chlorogenic acid was increased by 38.5 and 51.5% when fermented with PMT-1 and EDS-1, respectively, compared to unfermented beans. Yeast fermentation resulted in lower caffeine levels (38%) compared to unfermented beans. PMT-1 and EDS-1 fermented coffee obtained the highest sensory analysis score in sweetness, after-taste, and clean-cup. Additionally, we investigated the PMT-1 and PMT-2 whole-genome sequence to identify these health-benefiting genes. This study provides a feasible approach to increasing the health-promoting constituents in coffee via monoculture fermentation.
Keywords
URL[Source Record]
Language
English
SUSTech Authorship
First ; Corresponding
Scopus EID
2-s2.0-85133459828
Data Source
Scopus
Citation statistics
Cited Times [WOS]:2
Document TypeJournal Article
Identifierhttp://kc.sustech.edu.cn/handle/2SGJ60CL/355707
DepartmentDepartment of Biomedical Engineering
Affiliation
1.Department of Biomedical Engineering,Southern University of Science and Technology (SUSTech),Shenzhen,518055,China
2.Shenzhen Institute of Synthetic Biology,Shenzhen Institutes of Advanced Technology (SIAT),Chinese Academy of Sciences,Shenzhen,518055,China
3.Department of Orthopaedics & Traumatology,Stem Cells and Regenerative Medicine Laboratory,Li Ka Shing Institute of Health Sciences,Prince of Wales Hospital,The Chinese University of Hong Kong,Shatin,999077,Hong Kong
4.Buyan Coffee Culture Co. Ltd.,Shenzhen,518055,China
5.Shenzhen Puxiang Investment Co. Ltd.,Shenzhen,518055,China
First Author AffilicationDepartment of Biomedical Engineering
Corresponding Author AffilicationDepartment of Biomedical Engineering
First Author's First AffilicationDepartment of Biomedical Engineering
Recommended Citation
GB/T 7714
Liu,Feng,Song,Zixian,Zhang,Tongzhou,et al. Characterization of the Therapeutic Properties and Flavor Profile of Coffee via Monoculture Fermentation with Endophytic Microbial Isolates[J]. ACS Food Science and Technology,2022.
APA
Liu,Feng.,Song,Zixian.,Zhang,Tongzhou.,Tong,Xinzhi.,Chen,Matthew Y..,...&Ho,Chun Loong.(2022).Characterization of the Therapeutic Properties and Flavor Profile of Coffee via Monoculture Fermentation with Endophytic Microbial Isolates.ACS Food Science and Technology.
MLA
Liu,Feng,et al."Characterization of the Therapeutic Properties and Flavor Profile of Coffee via Monoculture Fermentation with Endophytic Microbial Isolates".ACS Food Science and Technology (2022).
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