Interaction and Metabolic Function of Microbiota during the Washed Processing of <i>Coffea arabica</i>
Coffee fermentation is crucial for flavor and aroma, as microorganisms degrade mucilage and produce metabolites. This study aimed to provide a basis for understanding the impact of microorganisms on <i>Coffea arabica</i> from Yunnan, China, during washed processing. The microbial communi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/16/6092 |
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| author | Xiaojing Shen Baijuan Wang Chengting Zi Lulu Huang Qi Wang Chenchen Zhou Wu Wen Kunyi Liu Wenjuan Yuan Xingyu Li |
| author_facet | Xiaojing Shen Baijuan Wang Chengting Zi Lulu Huang Qi Wang Chenchen Zhou Wu Wen Kunyi Liu Wenjuan Yuan Xingyu Li |
| author_sort | Xiaojing Shen |
| collection | DOAJ |
| description | Coffee fermentation is crucial for flavor and aroma, as microorganisms degrade mucilage and produce metabolites. This study aimed to provide a basis for understanding the impact of microorganisms on <i>Coffea arabica</i> from Yunnan, China, during washed processing. The microbial community structure and differentially changed metabolites (DCMs) of <i>C. arabica</i> beans during washed processing were analyzed. The results indicated that the top five predominant microorganisms at the genera level were <i>Achromobacter</i>, <i>Tatumella</i>, <i>Weissella</i>, <i>Streptococcus</i>, and <i>Trichocoleus</i> for bacteria and <i>Cystofilobasidium</i>, <i>Hanseniaspora</i>, <i>Lachancea</i>, <i>Wickerhamomyces</i>, and <i>Aspergillus</i> for fungi. Meanwhile, the relative content of 115 DCMs in 36 h samples decreased significantly, compared to non-fermentation coffee samples (VIP > 1, <i>p</i> < 0.05, FC < 0.65), and the relative content of 28 DCMs increased significantly (VIP > 1, <i>p</i> < 0.05, FC > 1.5). Furthermore, 17 DCMs showed a strong positive correlation with microorganisms, and 5 DCMs had a strong negative correlation (<i>p</i> < 0.05, |r| > 0.6). Therefore, the interaction and metabolic function of microbiota play a key role in the formation of coffee flavor, and these results help in clarifying the fermentation mechanisms of <i>C. arabica</i> and in controlling and improving the quality of coffee flavor. |
| first_indexed | 2024-03-10T23:41:56Z |
| format | Article |
| id | doaj.art-cdfe354d886846b9b29dea427c29b026 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T23:41:56Z |
| publishDate | 2023-08-01 |
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| record_format | Article |
| series | Molecules |
| spelling | doaj.art-cdfe354d886846b9b29dea427c29b0262023-11-19T02:24:44ZengMDPI AGMolecules1420-30492023-08-012816609210.3390/molecules28166092Interaction and Metabolic Function of Microbiota during the Washed Processing of <i>Coffea arabica</i>Xiaojing Shen0Baijuan Wang1Chengting Zi2Lulu Huang3Qi Wang4Chenchen Zhou5Wu Wen6Kunyi Liu7Wenjuan Yuan8Xingyu Li9College of Science, Yunnan Agricultural University, Kunming 650201, ChinaYunnan Organic Tea Industry Intelligent Engineering Research Center, Kunming 650201, ChinaCollege of Science, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Science, Yunnan Agricultural University, Kunming 650201, ChinaSchool of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644003, ChinaCollege of Science, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Science, Yunnan Agricultural University, Kunming 650201, ChinaSchool of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644003, ChinaCollege of Science, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Science, Yunnan Agricultural University, Kunming 650201, ChinaCoffee fermentation is crucial for flavor and aroma, as microorganisms degrade mucilage and produce metabolites. This study aimed to provide a basis for understanding the impact of microorganisms on <i>Coffea arabica</i> from Yunnan, China, during washed processing. The microbial community structure and differentially changed metabolites (DCMs) of <i>C. arabica</i> beans during washed processing were analyzed. The results indicated that the top five predominant microorganisms at the genera level were <i>Achromobacter</i>, <i>Tatumella</i>, <i>Weissella</i>, <i>Streptococcus</i>, and <i>Trichocoleus</i> for bacteria and <i>Cystofilobasidium</i>, <i>Hanseniaspora</i>, <i>Lachancea</i>, <i>Wickerhamomyces</i>, and <i>Aspergillus</i> for fungi. Meanwhile, the relative content of 115 DCMs in 36 h samples decreased significantly, compared to non-fermentation coffee samples (VIP > 1, <i>p</i> < 0.05, FC < 0.65), and the relative content of 28 DCMs increased significantly (VIP > 1, <i>p</i> < 0.05, FC > 1.5). Furthermore, 17 DCMs showed a strong positive correlation with microorganisms, and 5 DCMs had a strong negative correlation (<i>p</i> < 0.05, |r| > 0.6). Therefore, the interaction and metabolic function of microbiota play a key role in the formation of coffee flavor, and these results help in clarifying the fermentation mechanisms of <i>C. arabica</i> and in controlling and improving the quality of coffee flavor.https://www.mdpi.com/1420-3049/28/16/6092microorganismmetabolites<i>Coffea arabica</i>washed processing methodfermentation |
| spellingShingle | Xiaojing Shen Baijuan Wang Chengting Zi Lulu Huang Qi Wang Chenchen Zhou Wu Wen Kunyi Liu Wenjuan Yuan Xingyu Li Interaction and Metabolic Function of Microbiota during the Washed Processing of <i>Coffea arabica</i> Molecules microorganism metabolites <i>Coffea arabica</i> washed processing method fermentation |
| title | Interaction and Metabolic Function of Microbiota during the Washed Processing of <i>Coffea arabica</i> |
| title_full | Interaction and Metabolic Function of Microbiota during the Washed Processing of <i>Coffea arabica</i> |
| title_fullStr | Interaction and Metabolic Function of Microbiota during the Washed Processing of <i>Coffea arabica</i> |
| title_full_unstemmed | Interaction and Metabolic Function of Microbiota during the Washed Processing of <i>Coffea arabica</i> |
| title_short | Interaction and Metabolic Function of Microbiota during the Washed Processing of <i>Coffea arabica</i> |
| title_sort | interaction and metabolic function of microbiota during the washed processing of i coffea arabica i |
| topic | microorganism metabolites <i>Coffea arabica</i> washed processing method fermentation |
| url | https://www.mdpi.com/1420-3049/28/16/6092 |
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