Food Research International

• The novel bioreactors produced specialty coffees with floral, prune, peach notes. • Differences in the microbial population are due to inoculations. • Furans, acids, and pyrazine groups were the most abundant in roasted beans. • The new starter CCMA 0535 increase the sensory scores more than CCMA 0543. • Together novel bioreactors and yeast inoculation enhanced coffee quality. Fermenting in bioreactors can improve coffee quality, standardize the fermentation process, and generate specialty coffees. This work aimed to evaluate novel stainless steel bioreactors with inoculated and non-inoculated coffees processed via natural and pulped natural. Yeast and bacteria populations were evaluated and grown on Yeast Extract Peptone Glucose; De Man, Rogosa, and Sharpe; and Nutrient agar media. Volatile compounds from roasted beans were analyzed in a Gas Chromatography-Mass Spectrometry equipment, and the sensory perception was evaluated through a cup test. The mesophilic bacteria population was statistically significant in pulped natural coffee compared to yeast and lactic acid bacteria. Furans had the highest concentration among the chemical groups. Beverage inoculated with CCMA 0535 presented the highest SCA score. Prune, peach, and floral attributes were only perceived in Nat CCMA 0535. The sensory perception indicated that the inoculated yeasts modified the flavor attributes, enhanced the quality, and increase their SCA scores.

Novel stainless steel tanks enhances coffee fermentation quality