Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates

文献类型： 外文期刊

第一作者： Liu, Yunjiao

作者： Liu, Yunjiao;Chua, Xin Yi;Lu, Yuyun;Liu, Shao-Quan;Liu, Shao-Quan;Dong, Wenjiang;Liu, Shao-Quan

作者机构：

关键词： Spent coffee grounds; Lachancea thermotolerans; Oenococcus oeni; Sequential inoculation; Malolactic fermentation

期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.269； 五年影响因子：6.288 ）

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年卷期： 2022 年 5 卷

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收录情况： SCI

摘要： Spent coffee grounds (SCG) disposal is an environmental problem. These residues from coffee brewing and instant coffee production have potential to produce novel alcoholic beverages. SCG valorization through sequential alcoholic and malolactic fermentation was investigated using a yeast, Lachancea thermotolerans Concerto and a lactic acid bacterium (LAB), Oenococcus oeni Lalvin 31 in this study. Our results showed that sequential inoculation prevented early death of yeast confronted when simultaneous inoculation was adopted, allowing for growth and persistence of both yeast and LAB till the end of fermentation. Adequate ethanol production (4.91 +/- 0.13 %, v/v) with low residual sugar content was also attained. In addition, relatively lower levels of acetic, lactic, and succinic acids were produced by sequential inoculation than that of simultaneous inoculation. Furthermore, SCG hydrolysates fermented via sequential inoculation had the widest variety of volatiles (e.g. esters and ketones). Overall, our results indicated that sequential inoculation of L. thermotolerans and O. oeni in SCG hydrolysates might be a way to develop novel beverages with pleasant flavor profiles.

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