Metagenomic, metabolomic and sensorial characteristics of fermented Coffea arabica L. var. Castillo beans inoculated with microbial starter cultures
Tesis de pregrado microbiología
- Autores:
-
Madrid Restrepo, María Antonia
- Tipo de recurso:
- Trabajo de grado de pregrado
- Fecha de publicación:
- 2022
- Institución:
- Universidad de los Andes
- Repositorio:
- Séneca: repositorio Uniandes
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.uniandes.edu.co:1992/55985
- Acceso en línea:
- http://hdl.handle.net/1992/55985
- Palabra clave:
- Coffee
fermentation
microbial communities
metabolic
compounds
inoculation
Metabolitos microbianos
Alimentos fermentados
Café
Microbiología
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-nd/4.0/
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Metagenomic, metabolomic and sensorial characteristics of fermented Coffea arabica L. var. Castillo beans inoculated with microbial starter cultures |
| title |
Metagenomic, metabolomic and sensorial characteristics of fermented Coffea arabica L. var. Castillo beans inoculated with microbial starter cultures |
| spellingShingle |
Metagenomic, metabolomic and sensorial characteristics of fermented Coffea arabica L. var. Castillo beans inoculated with microbial starter cultures Coffee fermentation microbial communities metabolic compounds inoculation Metabolitos microbianos Alimentos fermentados Café Microbiología |
| title_short |
Metagenomic, metabolomic and sensorial characteristics of fermented Coffea arabica L. var. Castillo beans inoculated with microbial starter cultures |
| title_full |
Metagenomic, metabolomic and sensorial characteristics of fermented Coffea arabica L. var. Castillo beans inoculated with microbial starter cultures |
| title_fullStr |
Metagenomic, metabolomic and sensorial characteristics of fermented Coffea arabica L. var. Castillo beans inoculated with microbial starter cultures |
| title_full_unstemmed |
Metagenomic, metabolomic and sensorial characteristics of fermented Coffea arabica L. var. Castillo beans inoculated with microbial starter cultures |
| title_sort |
Metagenomic, metabolomic and sensorial characteristics of fermented Coffea arabica L. var. Castillo beans inoculated with microbial starter cultures |
| dc.creator.fl_str_mv |
Madrid Restrepo, María Antonia |
| dc.contributor.advisor.none.fl_str_mv |
Reyes Muñoz, Alejandro |
| dc.contributor.author.none.fl_str_mv |
Madrid Restrepo, María Antonia |
| dc.contributor.jury.none.fl_str_mv |
Peñuela Martínez, Aida Esther |
| dc.contributor.researchgroup.es_CO.fl_str_mv |
BCEM, Uniandes |
| dc.subject.keyword.none.fl_str_mv |
Coffee fermentation microbial communities metabolic compounds inoculation |
| topic |
Coffee fermentation microbial communities metabolic compounds inoculation Metabolitos microbianos Alimentos fermentados Café Microbiología |
| dc.subject.armarc.none.fl_str_mv |
Metabolitos microbianos Alimentos fermentados Café |
| dc.subject.themes.es_CO.fl_str_mv |
Microbiología |
| description |
Tesis de pregrado microbiología |
| publishDate |
2022 |
| dc.date.accessioned.none.fl_str_mv |
2022-02-28T22:12:34Z |
| dc.date.available.none.fl_str_mv |
2022-02-28T22:12:34Z |
| dc.date.issued.none.fl_str_mv |
2022-02-28 |
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Trabajo de grado - Pregrado |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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http://hdl.handle.net/1992/55985 |
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instname:Universidad de los Andes |
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http://hdl.handle.net/1992/55985 |
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| dc.language.iso.es_CO.fl_str_mv |
eng |
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eng |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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38 páginas |
| dc.publisher.es_CO.fl_str_mv |
Universidad de los Andes |
| dc.publisher.program.es_CO.fl_str_mv |
Microbiología |
| dc.publisher.faculty.es_CO.fl_str_mv |
Facultad de Ciencias |
| dc.publisher.department.es_CO.fl_str_mv |
Departamento de Ciencias Biológicas |
| institution |
Universidad de los Andes |
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Al consultar y hacer uso de este recurso, está aceptando las condiciones de uso establecidas por los autores.http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Reyes Muñoz, Alejandro694853bc-cb40-4c34-b738-6e28ca5157ee600Madrid Restrepo, María Antoniad9afa8b2-440f-45ab-a609-e203aedb0316600Peñuela Martínez, Aida EstherBCEM, Uniandes2022-02-28T22:12:34Z2022-02-28T22:12:34Z2022-02-28http://hdl.handle.net/1992/55985instname:Universidad de los Andesreponame:Repositorio Institucional Sénecarepourl:https://repositorio.uniandes.edu.co/Tesis de pregrado microbiologíaCoffee is one of the most important, and most widely consumed drinks around the world. Fermentation is a key step in determining the quality of the final cup of coffee. Although this process was initially done to simply remove the mucilage from the coffee beans, coffee producers have begun to use microbial starter cultures to improve cup sensory profiles. In the present case study, freshly harvested Arabica coffee beans were processed through two different wet fermentation methods, in which one was inoculated with starter cultures, to determine the microbial communities involved in the fermentation process and the metabolomic and sensorial profiles of the resulting green and roasted coffee beans. The bacterial and fungal composition were followed throughout the wet processing of the beans implementing metagenomic DNA extraction and high-throughput sequencing. Moreover, the metabolomic profiles of the resulting green and roasted coffee beans were studied with non-targeted metabolite profiling analysis. A quantitative descriptive analysis was applied to measure certain sensory attributes, including odor, flavor, and texture, to describe the sensorial profiles of the roasted and brewed coffee beans. The results indicated that Leuconostoc was the most common bacterial genus overall, and that lactic acid bacteria were more abundant during the inoculated fermentation, including genera such as Weissella and Fructobacillus. Acetic acid bacteria belonging to the genus Acetobacter were more prevalent in the standard processing method. The most abundant fungal groups were Kazachstania humilis, Torulaspora delbrueckii, and Wickerhamomyces anomalus. K. humilis was more abundant in the inoculated fermentation when compared to the standard processing. Over 400 unique molecular masses were identified for the green and roasted coffee beans with a non-targeted metabolomics approach. After manual annotation, we identified 32 and 24 metabolic compounds that differed significantly between fermentation methods for the green and roasted coffee beans, respectively. The inoculated coffee had a higher cupping score overall, meaning the beverage had more notes that are preferred by consumers in contrast to the coffee processed with a standard wet fermentation method. Consequently, coffee producers should be aware of the potential and safety of utilizing starter cultures to improve the final quality of the brewed and consumed coffee. Future studies should focus on microbial identification at a deeper level and the correlation between certain species and their resulting metabolic compounds, where specific bacterial and fungal groups could be isolated and grown to be used as commercially available starter cultures for wet processed coffee fermentation.MicrobiólogoPregradoEcología microbiana38 páginasengUniversidad de los AndesMicrobiologíaFacultad de CienciasDepartamento de Ciencias BiológicasMetagenomic, metabolomic and sensorial characteristics of fermented Coffea arabica L. var. 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