Lactic acid bacteria: what coffee industry should know?

Gilberto Vinícius de Melo Pereira; Alexander da Silva Vale; Dão Pedro de Carvalho Neto; Elisângela S. M. Muynarsk; Vanete Thomaz Soccol; Carlos Ricardo Soccol

doi:https://doi.org/10.1016/j.cofs.2019.07.004

doi.org/10.1016/j.cofs.2019.07.004

Lactic acid bacteria: what coffee industry should know?

Gilberto Vinícius de Melo Pereira

29

,

Alexander da Silva Vale

8

,

..., Carlos Ricardo Soccol

64

Volume: 31, Pages: 1 - 8

Published: Feb 1, 2020

Abstract

During coffee processing, lactic acid bacteria (LAB) from multiple ecosystems (water, native soil, air, and plant) find in the cherry pulp a rich environment for their development. They utilize pulp substrate as a source of carbon and nitrogen to produce significant amounts of lactic acid. This natural fermentation is purposely used by coffee growers to promote an efficient removal of the mucilage layer adhering to the fruits, before storage and...