Enhanced fermentation with Lactiplantibacillus plantarum improved coffee flavor by changing microbial communities and organic compounds of Coffea arabica

作者：Xiaojing Shen, Qi Wang, Tingting Zheng, Xingyu Li, Jia Zheng, Zhiheng Yin, Kunyi Liu, Jilai Zhang, Wenjuan Yuan · 发表于：LWT · 年份：2024 · DOI：10.1016/j.lwt.2024.117298 · 被引用次数：12 · 研究领域：Coffee research and impacts、Tea Polyphenols and Effects、Food Chemistry and Fat Analysis

Coffee is a globally favored beverage due to its attractive and complex flavor. Comprehensive analysis employing high-throughput sequencing, UHPLC-MS/MS, HS-SPME-GC-MS and Specialty Coffee Association cupping protocol, revealed the beneficial effects of enhanced fermentation with Lactiplantibacillus plantarum on coffee flavor and microbial communities of Coffea arabica . Gene sequencing showed that the predominant microorganisms at a general level were Lactobacillus , Weissella , Trichococcus for bacteria, and Hanseniaspora , Lachancea and Pichia for fungi. Meanwhile, 156 and 65 differentially changed non-volatile organic compounds (DCn-VOCs) were identified between LE2 (enhanced fermentation with L. plantarum at 18 h) versus LB2 (un-enhanced fermentation at 18 h), and LE3 (enhanced fermentation with L. plantarum at 36 h) versus LB3 (un-enhanced fermentation at 36 h), respectively. Furthermore, 25 differentially changed volatile organic compounds (DCVOCs) were found between LE (enhanced fermentation with L. plantarum ) and LB (un-enhanced fermentation), including 16 up-regulated and 9 down-regulated DCVOCs. The coffee flavor had a negative correlation with 2-acetyl-pyrroline and 4-ethyl-benaldehyde, while a positive correlation with isopentyl hexanoate . 2-heptanol had a positive correlation with 2-hexyl-thiophene and butyl benzoate , while 2,3-hexanedione was positively correlated with 2-hexyl-thiophene. Therefore, the enhanced fermentation with L. plantarum inhibited the gr...