Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced <i>Aspergillus niger</i>
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 fer...
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/15/2967 |
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| author | Bao-Hong Lee Cheng-Hao Huang Tsung-Yu Liu Jung-Shiang Liou Chih-Yao Hou Wei-Hsuan Hsu |
| author_facet | Bao-Hong Lee Cheng-Hao Huang Tsung-Yu Liu Jung-Shiang Liou Chih-Yao Hou Wei-Hsuan Hsu |
| author_sort | Bao-Hong Lee |
| collection | DOAJ |
| description | 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 <i>Aspergillus niger</i>. From our results, <i>Acetobacter</i> was identified as the dominant microbial community at higher fermentation temperatures, whereas <i>Leuconostoc</i> and <i>Gluconobacter</i> 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. |
| first_indexed | 2024-03-11T00:27:17Z |
| format | Article |
| id | doaj.art-5246e09b44fc420791e35acffbe2ff59 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T00:27:17Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5246e09b44fc420791e35acffbe2ff592023-11-18T22:55:38ZengMDPI AGFoods2304-81582023-08-011215296710.3390/foods12152967Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced <i>Aspergillus niger</i>Bao-Hong Lee0Cheng-Hao Huang1Tsung-Yu Liu2Jung-Shiang Liou3Chih-Yao Hou4Wei-Hsuan Hsu5Department of Horticulture, National Chiayi University, Chiayi 600355, TaiwanDepartment of Horticulture, National Chiayi University, Chiayi 600355, TaiwanDepartment of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, TaiwanDepartment of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, TaiwanDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, TaiwanDepartment of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, TaiwanCoffee 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 <i>Aspergillus niger</i>. From our results, <i>Acetobacter</i> was identified as the dominant microbial community at higher fermentation temperatures, whereas <i>Leuconostoc</i> and <i>Gluconobacter</i> 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.https://www.mdpi.com/2304-8158/12/15/2967coffee fermentationanaerobictemperaturemicrobial diversitymicroorganisms |
| spellingShingle | Bao-Hong Lee Cheng-Hao Huang Tsung-Yu Liu Jung-Shiang Liou Chih-Yao Hou Wei-Hsuan Hsu Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced <i>Aspergillus niger</i> Foods coffee fermentation anaerobic temperature microbial diversity microorganisms |
| title | Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced <i>Aspergillus niger</i> |
| title_full | Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced <i>Aspergillus niger</i> |
| title_fullStr | Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced <i>Aspergillus niger</i> |
| title_full_unstemmed | Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced <i>Aspergillus niger</i> |
| title_short | Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced <i>Aspergillus niger</i> |
| title_sort | microbial diversity of anaerobic fermented coffee and potential for inhibiting ochratoxin produced i aspergillus niger i |
| topic | coffee fermentation anaerobic temperature microbial diversity microorganisms |
| url | https://www.mdpi.com/2304-8158/12/15/2967 |
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