Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform.

ABSTRACT: Postharvest processing of coffee has been shown to impact cup quality. Yeasts are known to modulate the sensory traits of the final cup of coffee after controlled fermentation at the farm. Here, we enumerated native coffee yeasts in a Nicaraguan farm during dry and semidry postharvest processing of Arabica and Robusta beans. Subsequently, 90 endogenous yeast strains were selected from the collected endogenous isolates, identified, and subjected to high-throughput fermentation and biovolatile generation in a model system mimicking postharvesting conditions. Untargeted volatile analysis by SPME-GC-MS enabled the identification of key aroma compounds generated by the yeast pool and demonstrated differences among strains. Several genera, including Pichia, Candida, and Hansenia

SUBMITTER: Zhang SJ 

PROVIDER: S-EPMC10037330 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature