Microbiological and biochemical study of coffee fermentation

Avallone Sylvie, Guyot Bernard, Brillouet Jean-Marc, Olguin Eugenia J., Guiraud Joseph-Pierre. 2001. Microbiological and biochemical study of coffee fermentation. Current Microbiology, 42 (4) : pp. 252-256.

Journal article ; Article de revue à facteur d'impact
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Abstract : The coffee fermentation microflora were rich and mainly constituted of aerobic Gram-negative bacilli, with Erwinia and Klebsiella genuses at the highest frequencies. The best population increase was observed with lactic acid bacteria and yeasts, whereas those microorganisms that counted on a pectin medium remained constant during the fermentation step. Qualitatively, lactic acid bacteria belonged mainly to Leuconostoc mesenteroides species but the others microflora were relatively heterogeneous. The microorganisms isolated on pectin medium were Enterobacteriaceae, identified as Erwinia herbicola and Klebsiella pneumoniae, not reported as strong pectolytic strains. Throughout coffee fermentation, 60% of the simple sugars were degraded by the total microflora and not specifically by pectolytic microorganisms. (Résumé d'auteur)

Mots-clés Agrovoc : Fève de café, Fermentation, Micro-organisme, Dégradation, Mucilage

Classification Agris : Q02 - Food processing and preservation
F60 - Plant physiology and biochemistry

Auteurs et affiliations

  • Avallone Sylvie, CIRAD-CP-CAFE (FRA)
  • Guyot Bernard, CIRAD-CP-CAFE (FRA)
  • Brillouet Jean-Marc, CIRAD-FLHOR-ARF (FRA)
  • Olguin Eugenia J., INECOL (MEX)
  • Guiraud Joseph-Pierre, UM2 (FRA)

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