A Potential of Mutant Yeast Strain for Improvement Arabica Coffee Fermentation Process

Abstract

Arabica coffee is a worldwide popular beverage. Coffee fermentation is important process to enhance the coffee flavor quality. Microorganisms involved in the process are the main factor affecting coffee quality. This study aims to apply the new starter culture of Wickerhamomyces anomalus UV22-3, a UV mutant strain, for coffee fermentation and to improve arabica coffee beverage quality. The results showed that W. anomalus UV22-3 as a starter culture for coffee fermentation could enhance the coffee flavor quality compared to the control experiment (without inoculum). Fermented arabica coffee by strain UV22-3 showed a higher cupping score than wild type and a control condition with unique cupping notes. According to the flavor profile evaluated by Q-graders, the result of this sensory evaluation is 82. Microbial population in the fermentation broth was evaluated. The total yeast number was stable, while the total bacteria was higher after 24 h of strain UV22-3 fermentation. The pH value slightly decreased when the total dissolved solid increased. This research is one alternative to improve the quality of coffee in Thailand by using a novel yeast strain.