Abstract
Information related to physicochemical and microbial dynamics during coffee fermentation and effects of fermentation duration on coffee cup quality is lacking in India. Hence, the present study was taken up with an objective to understand the physicochemical and microbial dynamics during fermentation of arabica and robusta coffee. The pH of the fermenting mass decreased from 5.43 to 4.71 and from 5.54 to 4.05 in arabica and robusta respectively. An increase in the temperature of the fermenting mass was recorded in both arabica (24–29 °C) and robusta coffee (25.3–25.8 °C). Good cup characteristics were obtained after 20 and 96 h of fermentation for arabica and robusta respectively. Yeast has been found to be the dominant microflora of freshly pulped beans followed by bacteria, as the fermentation proceeded; both bacteria and yeast have been displaced by fungal colonization. Naturally fermented coffee is found to produce slightly higher cup quality compared to the coffee processed by enzyme; alkali wash and machine wash.
Similar content being viewed by others
References
Velmourougane K, Panneerselvam P, Gopinandhan TN, Raghuramulu Y, Shanmukhappa DR, Prakasan CB, Jayarama (2006) Code of good practices for on-farm processing of coffee for total quality improvement. Indian Coffee 70:25–34
Velmourougane K, Bhat R, Gopinandhan TN (2010) Impact of drying surface and raking frequencies on mold incidence, ochratoxin a contamination, and cup quality during preparation of arabica and robusta cherries at the farm level. Foodborne Patho Dis 7:1435–1440
Farah A, Monteiro MC, Calado V, Franca AS, Trugo LC (2006) Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chem 98:373–380
Velmourougane K, Bhat R, Gopinandhan TN, Panneerselvam P (2011) Impact of delay in processing on mold development, Ochratoxin-A and cup quality in arabica and robusta coffee. World J Microbiol Biotechnol 27:1809–1816
Silva CF, Schwan RF, Dias ES, Wheals AE (2000) Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil. Int J Food Microbiol 60:251–260
Rothfos NB (1985) Coffee Production. Hamburg, Gordian–Max–Rieck
Frank HA, Lum NA, Dela Cruz AS (1965) Bacteria responsible for mucilage layer decomposition in Kona coffee cherries. Appl Microbiol 13:201–207
Wootton AE (1963) The fermentation of coffee. Kenya Coffee 28:317
Sivetz Foote F (1963) Coffee processing technology. The AVI Publishing, West port
Velmourougane K, Panneerselvam P, Shanmukhappa DR, Gopinandhan TN, Srinivasan CS, Naidu R (2000) Study on microflora associated with high and low grown coffee of arabica and robusta. J Coffee Res 28:9–19
Van Pee W, Castelein JM (1972) Study of the pectinolytic microflora, particularly the Enterobacteriaceae, from fermenting coffee in the Congo. J Food Sci 37:171–174
Mburu JK (1999) Notes on coffee processing procedures and their influence on quality. Kenya Coffee 75:2861–2867
Avallone S, Guyot B, Brillouet JM, Olguin E, Guiraud JP (2001) Microbiological and biochemistry study of coffee fermentation. Curr Microbiol 42:252–256
Brownbridge JM, Sium M (1971) Coffee processing research in Ethiopia- Fermentation and its effect on liquor quality. Kenya Coffee 207:214
Silva CF, Batista LR, Abreu LM, Dias ES, Schwan RF (2008) Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation. Food Microbiol 25:951–957
Holt JG, Krieg NR, Sneath PHA, Staley JT, Williams ST (1994) Bergey’s manual of determinative bacteriology. Williams and Wilkins publishing, Baltimore
Barnett HL (1960) Illustrated genera of imperfect fungi. Minneapolis, Burges
Wilbaux R (1963) Coffee Processing. Informal working bulletin, No.20, FAO, Rome, Italy
Agate AD, Bhat JV (1966) Role of pectinolytic yeasts in the degradation of mucilage layer of coffee robusta cherries. Appl Microbiol 14:256–260
Mazzafera P, Robinson SP (2000) Characterization of polyphenol oxidase in coffee. Phytochemistry 55:285–296
Avallone S, Brillouet JM, Guyot B, Olguin E, Guiraud JP (2002) Involvement of pectinolytic microorganisms is coffee fermentation. Int J Food Sci Technol 37:191–198
Raphael K, Velmourougane K (2011) Chemical and microbiological changes during vermicomposting of coffee pulp using exotic (Eudrilus eugeniae) and native earthworm (Perionyx ceylanesis) species. Biodegradation 22:497–507
Masoud W, Jespersen L (2006) Pectin degrading enzymes in yeasts involved in fermentation of Coffea arabica in East Africa. Int J Food Microbiol 110:291–296
Batista LR, Chalfoun SM, Silva CF, Cirillo M, Varga EA, Schwan RF (2009) Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods. Food Control 20:784–790
Grieco F, Visconti A, Logrieco A, Bleve G, Cozzi G (2006) Isolation of epiphytic yeasts with potential for biocontrol of Aspergillus carbonarius and A. niger on grape. Int J Food Microbiol 108:204–209
Shetty PH, Jespersen L (2006) Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents. Trends Food Sci Technol 17:48–55
Masoud W, Poll L, Jakobsen M (2005) Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus. Yeast 22:1133–1142
Velmourougane K, Shanmukhappa DR, Ventakesh K, Prakasan CB, Jayarama (2008) Use of starter culture in Coffee fermentation - Effect on demucilisation and cup quality. Indian Coffee 72:31–34
Masoud W, Kaltoft CH (2006) The effects of yeasts involved in the fermentation of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus. Int J Food Microbiol 106:229–234
Velmourougane K, Bhat R (2009) Improvement of coffee quality through prevention of moulds. In: Sridhar KR (ed) Frontiers in Fungal Ecology, Diversity and Metabolites. International Publishing, New Delhi, pp 210–226
Velmourougane K, Bhat R, Gopinandhan TN, Panneerselvam P (2011) Management of Aspergillus ochraceus and Ochratoxin-A contamination in coffee during on-farm processing. Biol Control 57:215–221
Shanmukhappa DR, Velmourougane K, Panneerselvam P, Gopinandhan TN, Anand Alwar RP (2002) Effect of pectinolytic enzyme on dissolution of mucilage and quality of robusta. In: Rethinam P, Khan HH, Reddy VM, Mandal PK, Suresh K (eds) Proceedings of plantation crops symposium-XIV. Hyderabad, India, pp 582–584
Acknowledgments
The author gratefully acknowledges Director of Research, Coffee Board of India for his support and helpful suggestions.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Velmourougane, K. Impact of Natural Fermentation on Physicochemical, Microbiological and Cup Quality Characteristics of Arabica and Robusta Coffee. Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci. 83, 233–239 (2013). https://doi.org/10.1007/s40011-012-0130-1
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s40011-012-0130-1