Microbiological and biochemical study of coffee fermentation
The coffee fermentation microflora were rich and mainly constituted of aerobic Gram-negative bacilli, with Erwinia and Klebsiella genuses at the highest frequencies. The best population increase was observed with lactic acid bacteria and yeasts, whereas those microorganisms that counted on a pectin medium remained constant during the fermentation step. Qualitatively, lactic acid bacteria belonged mainly to Leuconostoc mesenteroides species but the others microflora were relatively heterogeneous. The microorganisms isolated on pectin medium were Enterobacteriaceae, identified as Erwinia herbicola and Klebsiella pneumoniae, not reported as strong pectolytic strains. Throughout coffee fermentation, 60% of the simple sugars were degraded by the total microflora and not specifically by pectolytic microorganisms.
| Main Authors: | , , , , |
|---|---|
| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q02 - Traitement et conservation des produits alimentaires, F60 - Physiologie et biochimie végétale, fève de café, fermentation, micro-organisme, dégradation, mucilage, http://aims.fao.org/aos/agrovoc/c_28379, http://aims.fao.org/aos/agrovoc/c_2855, http://aims.fao.org/aos/agrovoc/c_4807, http://aims.fao.org/aos/agrovoc/c_2159, http://aims.fao.org/aos/agrovoc/c_32027, |
| Online Access: | http://agritrop.cirad.fr/526386/ http://agritrop.cirad.fr/526386/1/s002840110213.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|