Our findings are relevant to future select starter bacteria for coffee processing to improve quality and standardization of quality. In conclusion polyphasic methodology was efficiently done for bacteria identification the dominant bacteria might be used for starter cultures and the chemical and sensory analyses helped to understand the changes in coffee fermentation. The characteristics of each coffee variety were distinct, mainly in relation to total bacteria population, volatile compounds, and sensorial profile. Temporal dominance of sensations analysis showed sensorial sensations of acidity (OA and CV), bitterness, chocolate, nuts (MN), and sweetness (CV). These volatiles belonged to the classes of acids, alcohols, aldehydes, and hydrocarbons. The volatile profile of the green coffee beans changed during the fermentation in the tank, but more significantly, during the roasting process. Citric acid was the acid detected in higher concentrations. Lactobacillus plantarum and Leuconostoc mesenteroides were often found in all varieties. Thirty-six mesophilic bacteria and six lactic acid bacteria were identified. Chemical compositions were determined by high (HPLC) and gas chromatography-mass spectrometry (GC-MS) and the roasted beans were sensorial evaluated using the cupping test. Isolates were identified by polyphasic techniques: biochemical tests, matrix-assisted laser desorption/ionization-time of flight (MALDI-TOF) and DNA sequencing.
This work evaluated the bacterial diversity during coffee wet fermentation of the three coffee varieties-Mundo Novo (MN), Ouro Amarelo (OA), and Catuaí Vermelho (CV).
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