Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform.
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ABSTRACT:
SUBMITTER: Zhang SJ
PROVIDER: S-EPMC10037330 | biostudies-literature | 2023 Mar
REPOSITORIES: biostudies-literature
Publications
Unlocking the Aromatic Potential of Native Coffee Yeasts: From Isolation to a Biovolatile Platform.
Zhang Sophia Jiyuan SJ Page-Zoerkler Nicole N Genevaz Aliénor A Roubaty Claudia C Pollien Philippe P Bordeaux Mélanie M Mestdagh Frederic F Moccand Cyril C
Journal of agricultural and food chemistry 20230314 11
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 gen ...[more]
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