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

B, Siridevi G., Havare, Devendra, K, Basavaraj, Murthy, Pushpa S.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.114 pp. 108382
Bacillus sphaericus, Coffea arabica, Lactobacillus plantarum, Saccharomyces cerevisiae, alcohols, beverage industry, coffee beans, computer simulation, energy, fermentation, flavor, fruits, inoculum, microbiome, mucilages, pectins, polygalacturonase, protein content, screening, sensory evaluation, sugars, vigor, water content
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.