Development of Fermentation Strategies for Quality Mild Coffee Production (<i>Coffea arabica</i> L.) Based on Oxygen Availability and Processing Time.

ABSTRACT: Fermentation is a crucial stage in the production of washed mild coffees, as it enables the generation of compounds that influence overall quality. The conditions to optimize this process are still unknown. This study evaluated the effects of fermenting coffee fruits and depulped coffee under two conditions: an open tank (semi-anaerobic-SA) and a closed tank (self-induced anaerobic fermentation, SIAF) over 192 h. Samples were taken every 24 h using a sacrificial bioreactor. A randomized complete block design with a factorial arrangement (2 × 2 + 1), plus a standard control, was employed, incorporating two factors: coffee type and fermentation condition. High-throughput sequencing of 16S and ITS amplicons identified an average of 260 ± 71 and 101 ± 24 OTUs, respectively. Weisella was

SUBMITTER: Penuela-Martinez AE 

PROVIDER: S-EPMC12427761 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature