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September 5, 2025FoodsOpen Access

Development of Fermentation Strategies for Quality Mild Coffee Production (Coffea arabica L.) Based on Oxygen Availability and Processing Time

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Authors

APAída Esther Peñuela-MartínezCOCarol Vanessa Osorio-GiraldoCBCamila Buitrago-Zuluaga

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Overview

This study evaluates fermentation effects on quality in Coffea arabica, suggesting optimal conditions for flavor improvement.

Key Points

  • Shorter fermentation times using self-induced anaerobic fermentation enhance coffee quality significantly.
  • Lactic acid bacteria, especially Weisella, dominate under semi-anaerobic conditions, influencing flavor compounds.
  • High-throughput sequencing revealed varying microbial populations that affect the overall quality of the final product.
  • Principal component analysis indicates SIAF conditions lead to better sensory quality outcomes in coffee production.

Cite This Study

Peñuela-Martínez et al. (2025) studied this question.

synapsesocial.com/papers/68bb3efd2b87ece8dc957da2https://doi.org/10.3390/foods14173001
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