From Waste to Taste: Coffee By-Products as Starter Cultures for Sustainable Fermentation and Improved Coffee Quality

Anna María Polanía Rivera (), Jhennifer López Silva, Laura Torres-Valenzuela and José Luis Plaza-Dorado
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Anna María Polanía Rivera: GIPAB Group, School of Food Engineering, Faculty of Engineering, Universidad del Valle, Cali 760031, Colombia
Jhennifer López Silva: MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia
Laura Torres-Valenzuela: GIPAB Group, School of Food Engineering, Faculty of Engineering, Universidad del Valle, Cali 760031, Colombia
José Luis Plaza-Dorado: GIPAB Group, School of Food Engineering, Faculty of Engineering, Universidad del Valle, Cali 760031, Colombia

Sustainability, 2024, vol. 16, issue 23, 1-20

Abstract: Utilizing coffee by-products in the fermentation process of coffee offers a sustainable strategy by repurposing agricultural waste and enhancing product quality. This study evaluates the effect of applying a starter culture, derived from coffee residues, on the dynamics of reducing and total sugars during coffee fermentation, as well as the composition of aromatic compounds, organic acids, and the sensory profile of coffee inoculated with yeast ( Saccharomyces cerevisiae ) and lactic acid bacteria ( Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus ), in comparison to a spontaneously fermented sample. Volatile compounds were identified and quantified using dynamic headspace gas chromatography-mass spectrometry (HS/GC-MS), with predominant detection of 2-furancarboxaldehyde, 5-methyl; 2-furanmethanol; and furfural—compounds associated with caramel, nut, and sweet aromas from the roasting process. A reduction in sugars (glucose, fructose, and sucrose) occurred over the 36 h fermentation period. Lactic acid (2.79 g/L) was the predominant organic acid, followed by acetic acid (0.69 g/L). The application of the inoculum improved the sensory quality of the coffee, achieving a score of 86.6 in evaluations by Q-graders, compared to 84 for the control sample. Additionally, descriptors such as red apple, honey, and citrus were prominent, contributing to a uniform and balanced flavor profile. These findings indicate that controlled fermentation with starter cultures derived from coffee by-products enhances sustainability in coffee production. It achieves this by supporting a circular economy, reducing reliance on chemical additives, and improving product quality. This approach aligns with sustainable development goals by promoting environmental stewardship, economic viability, and social well-being within the coffee industry.

Keywords: starter culture; coffee; Saccharomyces cerevisiae; Lactobacillus delbrukei subsp. bulgaricus; Streptococcus thermophilus; volatile aroma compounds; sensory profiling (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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