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|Title: ||Microbial succession and biochemical changes during coffee fermentation in low lying regions|
|Authors: ||K. Velmourougane,|
P, Panneer Selvam
D R, Shanmugappa
C S, Srinivasan
|Issue Date: ||2000|
|Citation: ||K. Velmourougane; P. Panneerselvam, D. R. Shanmukhappa; C. S. Srinivasan; R. Naidu. 2000. Microbial succession and biochemical changes during coffee fermentation in low lying regions. Plantation Crops Research and Development in the New Millennium:p.577-581|
|Abstract: ||Microbial succession during natural fermentation was studied in arabica coffee (Coffea arabica) along with pH, temperature changes, microbial population in fruits and processing water and rate of mucilage degradation. In general bacteria were found to be dominant on both fruits and processing water followed by yeasts. The pH of fermenting mass declined as the fermentation proceeded and recorded 4.71 at the end of fermentation from an initial value of 5.43. Temperature recorded a slight increase from 24°C to 30°C during the process of fermentation and it took around 13 hours for complete dissolution/degradation of mucilage. Quantitative assessment of microbial load at periodical interval revealed that the total microbial count increased exponentially during initial stages of fermentation and there after stabilized with little decrease. Yeasts were found to dominate the freshly pulped beans followed by bacteria, but as the fermentation proceeds yeasts population declined rapidly by bacterial succession. Qualitatively, Bacillus sp., Pseudomonas sp., Flavobacterium sp. in bacteria; Aspergillus sp., Penicillium sp., Cladosporium sp., Fusarium sp., Mucor sp. and Rhizopus sp. in fungi and Saccharomyces sp. in yeasts were found to be the dominant flora in fruit and processing water. In fermenting mass initially Saccharomyces sp. & Schizosaccharomyces sp. in yeasts; Bacillus sp., Lactobacillus sp., Leuconostoc sp., Pseudomonas sp. and Flavobacterium sp. in bacteria were found to be dominant followed by A. niger, A. tamarii, A. terreus, A. nidulans, Penicillium sp., Fusarium sp., Rhizopus sp., and Mucor sp. in fungi. The cup quality results revealed that the quality of coffee processed by natural fermentation was on par with the quality of coffee processed by enzymatic and alkali wash methods, but slightly better than aqua wash method. Over fermentation invariably deteriorated the quality of coffee.|
|Appears in Collections:||Soil Science & Agricultural Chemistry|
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