Influence of Environmental Microbiota on the Activity and Metabolism of Starter Cultures Used in Coffee Beans Fermentation

Microbial activity is an integral part of agricultural ecosystems and can influence the quality food commodities. During on-farm processing, coffee growers use a traditional method fermentation to remove cherry pulp surrounding beans. Here, we investigated farm microbiome resulting process conducted with selected starter cultures (Pichia fermentans YC5.2 Pediococcus acidilactici LPBC161). The microbiota (coffee fruits leaves, over-ripe fruits, cherries before de-pulping, depulped beans, water used for de-pulping beans) was dominated by Enterobacteriaceae Saccharomycetales, as determined llumina-based amplicon sequencing. In addition, 299 prokaryotes 189 eukaryotes were identified. Following process, Pichia family Lactobacillaceae (which includes P. acidilactici) represented more than 70% total microbial community. positive interaction between starters resulted in formation primary metabolites (such ethanol lactic acid) important aroma-impacting compounds (ethyl acetate, isoamyl ethyl isobutyrate). success competitiveness towards wild indicated that has little on culture-added fermentation. However, hygiene requirements should be prevent high loads present soil, collected ground, from having access tank transferring undesirable aromas