Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria

Abstract

This study attempted to achieve coffee flavour biotransformation through controlled fermentation of sterilsed green coffee beans with a coculture of Saccharomyces cerevisiae and Pichia kluyveri (FYco) and a sequential inoculation of Lc. lactis subsp. cremoris and the yeast coculture (FLYco). Isoamyl acetate, 2-phenylethyl acetate, and ethyl octanoate were produced by 5.76, 1.35 and 0.54 mg/kg, respectively, in FYco fermented green coffee beans. Compared to the green coffee bean fermented by the yeast monocultures in previous study, FYco led to a 1.2- and 4.1-times elevation in production of isoamyl acetate and 2-phenylethyl acetate, respectively. FLYco further increased acetate ester production by more than 2 times relative to FYco. The esters produced in FYco and FLYco partially survived the roasting process and imparted the roasted coffees with considerable fruity and winey aromas. The lactic acid fermentation in FLYco increased the acidity in green coffee beans, which promoted the formation of caramel-smelling furfurals and preservation of acidity and sweetness in the roasted coffees. Apart from the mere additions of flavour modification from individual strains, the proper combination of multiple strains can result in synergistic effects that enhanced the modulating activities of individual strains and further enhance flavour complexity of the resulted coffee.