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<p>This study investigated the impact of fermenting Yunnan Arabica coffee beans with a defined kombucha yeast consortium (<i>Saccharomyces cerevisiae, Brettanomyces bruxellensis, Zygosaccharomyces bailii, Candida stellata, Pichia fermentans, Schizosaccharomyces pombe, Kloeckera apiculata</i>) on flavor quality. Yeast-fermented coffee (YC) demonstrated superior sensory attributes, particularly aroma, aftertaste, and body, compared to naturally fermented (NC) and unfermented (NFC) controls. Physicochemical analysis revealed that YC beans possessed significantly higher acidity (26.43&#xa0;mEq/L), amino acids (27.36&#xa0;mg/g), flavonoids (13.68&#xa0;mg/L), polyphenols (7.38&#xa0;mg/L), but reduced caffeine content (10.62&#xa0;mg/g). The increased levels of amino acids provided key precursors for Maillard and Strecker reactions during roasting. Yeast β-glucosidase activity liberated bound phenolics, enhancing their bioavailability. Network metabolomics confirmed the targeted upregulation of pyrazine precursors and phenolic compounds, while suppressing off-flavor alcohols. The consortium, dominated by <i>Saccharomyces</i> and <i>Wickerhamomyces</i>, modulated ester complexity. Overall, the yeast consortium systematically enhanced coffee quality through enzymatic and micro-environmental modification pathways.</p>

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Flavor enhancement of Yunnan Arabica coffee via Kombucha yeast consortium fermentation: microbial dynamics and physicochemical transformations

  • 期刊论文

  • 发表日期：

    2025年12月10日

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  • Shikuan Zhao,
  • Shengjie Duan,
  • Jinna Li,
  • Huiqing Luo,
  • Yuanfeng Chen,
  • Siyu Zhou,
  • Cheng Gong,
  • Chongye Fang,
  • Ruijuan Yang

摘要

This study investigated the impact of fermenting Yunnan Arabica coffee beans with a defined kombucha yeast consortium (Saccharomyces cerevisiae, Brettanomyces bruxellensis, Zygosaccharomyces bailii, Candida stellata, Pichia fermentans, Schizosaccharomyces pombe, Kloeckera apiculata) on flavor quality. Yeast-fermented coffee (YC) demonstrated superior sensory attributes, particularly aroma, aftertaste, and body, compared to naturally fermented (NC) and unfermented (NFC) controls. Physicochemical analysis revealed that YC beans possessed significantly higher acidity (26.43 mEq/L), amino acids (27.36 mg/g), flavonoids (13.68 mg/L), polyphenols (7.38 mg/L), but reduced caffeine content (10.62 mg/g). The increased levels of amino acids provided key precursors for Maillard and Strecker reactions during roasting. Yeast β-glucosidase activity liberated bound phenolics, enhancing their bioavailability. Network metabolomics confirmed the targeted upregulation of pyrazine precursors and phenolic compounds, while suppressing off-flavor alcohols. The consortium, dominated by Saccharomyces and Wickerhamomyces, modulated ester complexity. Overall, the yeast consortium systematically enhanced coffee quality through enzymatic and micro-environmental modification pathways.