Arabica-Robusta Coffee-Blend Fermentation Enhanced by Microbial Starters

Abstract

This study explores how introducing specific microbial starter cultures during fermentation can improve Arabica-Robusta coffee blends. Our research examines whether these microorganisms can enhance both the quality parameters and flavor profile of the finished coffee when fermented under controlled laboratory conditions. The research explores the impact of lactic acid bacteria, particularly Lactobacillus plantarum, Leuconostoc pseudomesenteroides, Weisella sp., which dominate bacterial populations during coffee fermentation. These bacteria are crucial in demucilaging and acidifying coffee cherries, contributing to desirable flavor and aroma profiles. Additionally, the study considers the use of blending Arabica-Robusta coffee to produce fruity and floral aromas, as well as caramel-like compounds, to add complexity to the coffee's flavor. The moisture content of starter culture-inoculated coffee powder was lower (6.01%) compared to the control batch (7.39%), indicating a more efficient demucilaging and drying process facilitated by the microbial starter culture. The metabolic activities of these starter cultures significantly influence the coffee's flavor profile by producing lactic and acetic acids, which lower the fermentation environment's pH, and the formation of flavor-active compounds like esters, aldehydes, and ketones. By strategically using microbial starter cultures and optimizing post-fermentation treatments such as washing, drying, and roasting, coffee producers can effectively enhance the overall quality and sensory attributes of Arabica-Robusta coffee blends, catering to the evolving preferences of specialty coffee consumers. The research provides valuable insights for those interested in leveraging microbial starters to elevate the quality and consistency of coffee blends, driving innovation in the coffee industry. Key words: arabica-robusta, in-vitro, starter cultures

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