Transforming Spent Coffee Grounds’ Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel Alcoholic Beverages
In the present work, the modification of spent coffee grounds (SCG) hydrolysate composition by mixed cultures of a non-<i>Saccharomyces</i> yeast, <i>Lachancea thermotolerans</i>, and a lactic acid bacterium, <i>Lactiplantibacillus plantarum</i>, as well as their...
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| Format: | Article |
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MDPI AG
2023-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/6/1161 |
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| author | Yunjiao Liu Yuyun Lu Shao-Quan Liu |
| author_facet | Yunjiao Liu Yuyun Lu Shao-Quan Liu |
| author_sort | Yunjiao Liu |
| collection | DOAJ |
| description | In the present work, the modification of spent coffee grounds (SCG) hydrolysate composition by mixed cultures of a non-<i>Saccharomyces</i> yeast, <i>Lachancea thermotolerans</i>, and a lactic acid bacterium, <i>Lactiplantibacillus plantarum</i>, as well as their interactions, were evaluated. It was found that <i>L. plantarum</i> inhibited the growth and survival of <i>L. thermotolerans</i> as compared with that in the yeast alone. On the other hand, the growth and survival of <i>L. plantarum</i> was slowed in sequential fermentation, but not in co-culture. Compared with co-culture, higher ethanol content, less residual sugars, and less acetic and succinic acids were found in sequential fermentation. In addition, lower amounts of caffeine and phenolic acids (e.g., ferulic, caffeic, and p-coumaric acids) were obtained in mixed (co- and sequential) cultures with corresponding levels of volatile phenols relative to the yeast monoculture. Moreover, co-culturing resulted in the highest contents of total alcohols (ethanol excluded) and total esters. Therefore, mixed culturing of <i>L. plantarum</i> and <i>L. thermotolerans</i> presented positive effects on the chemical constituents of fermented SCG hydrolysates, which might be a new alternative approach to valorizing the SCG into novel alcoholic drinks with different ethanol and flavor constituents. |
| first_indexed | 2024-03-11T06:33:23Z |
| format | Article |
| id | doaj.art-dc3e63db8e4c4b088db3feef1a4a3c4c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T06:33:23Z |
| publishDate | 2023-03-01 |
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| series | Foods |
| spelling | doaj.art-dc3e63db8e4c4b088db3feef1a4a3c4c2023-11-17T11:05:35ZengMDPI AGFoods2304-81582023-03-01126116110.3390/foods12061161Transforming Spent Coffee Grounds’ Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel Alcoholic BeveragesYunjiao Liu0Yuyun Lu1Shao-Quan Liu2Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, SingaporeDepartment of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, SingaporeNational University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, ChinaIn the present work, the modification of spent coffee grounds (SCG) hydrolysate composition by mixed cultures of a non-<i>Saccharomyces</i> yeast, <i>Lachancea thermotolerans</i>, and a lactic acid bacterium, <i>Lactiplantibacillus plantarum</i>, as well as their interactions, were evaluated. It was found that <i>L. plantarum</i> inhibited the growth and survival of <i>L. thermotolerans</i> as compared with that in the yeast alone. On the other hand, the growth and survival of <i>L. plantarum</i> was slowed in sequential fermentation, but not in co-culture. Compared with co-culture, higher ethanol content, less residual sugars, and less acetic and succinic acids were found in sequential fermentation. In addition, lower amounts of caffeine and phenolic acids (e.g., ferulic, caffeic, and p-coumaric acids) were obtained in mixed (co- and sequential) cultures with corresponding levels of volatile phenols relative to the yeast monoculture. Moreover, co-culturing resulted in the highest contents of total alcohols (ethanol excluded) and total esters. Therefore, mixed culturing of <i>L. plantarum</i> and <i>L. thermotolerans</i> presented positive effects on the chemical constituents of fermented SCG hydrolysates, which might be a new alternative approach to valorizing the SCG into novel alcoholic drinks with different ethanol and flavor constituents.https://www.mdpi.com/2304-8158/12/6/1161non-<i>Saccharomyces</i> yeastlactic acid bacteriaco-inoculationsequential inoculationspent coffee grounds |
| spellingShingle | Yunjiao Liu Yuyun Lu Shao-Quan Liu Transforming Spent Coffee Grounds’ Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel Alcoholic Beverages Foods non-<i>Saccharomyces</i> yeast lactic acid bacteria co-inoculation sequential inoculation spent coffee grounds |
| title | Transforming Spent Coffee Grounds’ Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel Alcoholic Beverages |
| title_full | Transforming Spent Coffee Grounds’ Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel Alcoholic Beverages |
| title_fullStr | Transforming Spent Coffee Grounds’ Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel Alcoholic Beverages |
| title_full_unstemmed | Transforming Spent Coffee Grounds’ Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel Alcoholic Beverages |
| title_short | Transforming Spent Coffee Grounds’ Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel Alcoholic Beverages |
| title_sort | transforming spent coffee grounds hydrolysates with yeast i lachancea thermotolerans i and lactic acid bacterium i lactiplantibacillus plantarum i to develop potential novel alcoholic beverages |
| topic | non-<i>Saccharomyces</i> yeast lactic acid bacteria co-inoculation sequential inoculation spent coffee grounds |
| url | https://www.mdpi.com/2304-8158/12/6/1161 |
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