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Coffee starter microbiome and in-silico approach to improve Arabica coffee.

Siridevi, G. and Devendra, Havare and Basavaraj, K. and Pushpa, S. Murthy (2019) Coffee starter microbiome and in-silico approach to improve Arabica coffee. LWT - Food Science and Technology, 114. pp. 1-8. ISSN 0023-6438

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Abstract

Arabica coffee is fermented to obtain intense flavor profile and finds elusive prospects in the coffee industry. The Arabica coffee mucilage constitute 2–5% of the fruit dry weight with 94% moisture, 4% sugar, 0.7% protein and 1–3% pectin. Inductive isolation and screening of functional attributes of microbial strains were examined. Fermentative vigor along with the enzymatic progression of the microbes was streamlined and the potential isolates of consortia were optimized. The In-silico docking studies on the fermentation mechanism evidenced minimal interaction between Pectin and pectinase at lower energy level. The 1CZF disclose the best interaction binding energy (−3.92 kJ mol−1) with rapid enzymatic and desired fermentation. A CCRD was employed to study the interactive effect of isolates. The consortia of Saccharomyces cerevisiae, Lactobacillus plantarum and Bacillus sphaericus (1:1:1) at 10% inoculum concentration found significant in demucilizatin of coffee beans with noticeable improvement in alcohol (70.26 mg/ml), sugar (5.5 mg/ml) and pectinase (11.66 U/ml) compared to natural fermentation. The sensory profile of starter fermention(G) scored 7.0 on 1–10 scale. Prospective insights on application of starter consortia on Arabica coffee fermentation indicates prime requisite for coffee industry.

Item Type: Article
Uncontrolled Keywords: Coffee Microbial consortia Starter culture Fermentation In-silico
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Food Safety Analytical Quality Control Lab
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jul 2019 04:11
Last Modified: 22 Jul 2019 04:11
URI: http://ir.cftri.com/id/eprint/14199

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