Metabolomic profiling of indigenous lactic acid bacteria reveals functional traits shaping the flavor and bioactivity of Ecuadorian coffee.

ABSTRACT:

Introduction

Microbial fermentation by lactic acid bacteria (LAB) significantly influences the flavor, quality, and functional attributes of coffee. However, the specific metabolic outputs and roles of LAB native strains to distinct Coffea arabica ecosystems remain insufficiently understood. This study aimed to characterize the metabolite profiles and functional signatures of cell-free supernatants (CFS) from six indigenous LAB strains isolated from three Ecuadorian coffee varieties, C. arabica var. Typica (TYP), C. arabica var. Yellow Caturra (CATY), and C. arabica var. Red Caturra (CATR), harvested at two ripening stages (green and yellow/red).

Methods

Metabolite profiling was performed using capillary liquid chromatography tandem mass spectrome

SUBMITTER: Cifuentes V 

PROVIDER: S-EPMC12672526 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature