Selection and Characterization of Non-Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations.

ABSTRACT: Customized fermentation approaches are necessary due to the differences in the characteristics of Coffea arabica (Arabica) and Coffea canephora (Conilon) coffees. Therefore, this work aimed to select and characterize new non-Saccharomyces yeast strains with potential use as starter cultures for Arabica and Conilon coffee fermentation, using a coffee peel and pulp medium (CPM). Fifty-six yeast strains were assessed for pectinolytic activity, and 34 were selected for further evaluation in CPM. Their performance was assessed based on population growth, °Brix, pH, and production of organic acids. Seventeen strains showed significant growth in Arabica CPM and eight in Conilon CPM, ranging from 10.96% to 18.38%. Nine yeast strains showed higher organic acid production in Arabica and five in Coni

SUBMITTER: Martins PMM 

PROVIDER: S-EPMC12291027 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature