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Coffee cherry Fermentation by Saccharomyces cerevisiae var. bayanus for beverage and snack development
Fermentación de café cereza con Saccharomyces cerevisiae var. bayanus para el desarrollo de bebida y snack
DOI:
https://doi.org/10.15446/rfnam.v79.121893Keywords:
Fermented products, Food processing, Yeasts, Lactic acid bacteria (en)Productos fermentados, Procesamiento de alimentos, Levaduras, Bacterias ácido-lácticas (es)
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The valorization of coffee processing residues through controlled fermentation represents a sustainable alternative within a circular economy model. This study aimed to evaluate the potential of Saccharomyces cerevisiae var. bayanus as a fermenting agent of coffee cherries for the development of a fermented beverage and the assessment of coffee as a potential snack. A comparative study was conducted with two treatments established according to substrate composition: T (coffee cherries and water) and M (coffee cherries, water, and honey), under controlled temperature and time conditions. Physicochemical and microbiological variations were recorded during fermentation. Treatment M showed higher soluble solids, acidity, and alcohol content compared with T, while viscosity was similar between treatments. In the sensory evaluation, coffee brewed from treatment T obtained a higher score than M, revealing differences attributable to substrate composition. Fermentation with Saccharomyces cerevisiae var. bayanus demonstrated its feasibility for obtaining food by-products with potential consumer acceptance. These results highlight the applicability of directed fermentation as a biotechnological strategy for the valorization of coffee cherries, contributing to the diversification of coffee-derived products and the strengthening of circular economy practices in the coffee sector.
La valorización de los residuos del procesamiento del café mediante fermentación controlada representa una alternativa sostenible dentro de un modelo de economía circular. Este estudio tuvo como objetivo evaluar el potencial de Saccharomyces cerevisiae var. bayanus como agente fermentador de café cereza para el desarrollo de una bebida fermentada y el análisis del café como posible snack. Se realizó un estudio comparativo con dos tratamientos establecidos según la composición del sustrato: T (café cereza y agua) y M (café cereza, agua y miel), manteniendo condiciones controladas de temperatura y tiempo. Durante la fermentación se registraron variaciones fisicoquímicas y microbiológicas. El tratamiento M presentó mayores valores de sólidos solubles, acidez y contenido alcohólico en comparación con T, mientras que la viscosidad fue similar entre tratamientos. En la evaluación sensorial, el café en taza del tratamiento T obtuvo un puntaje superior al de M, evidenciando diferencias atribuibles a la composición del sustrato. La fermentación con Saccharomyces cerevisiae var. bayanus demostró su viabilidad para la obtención de subproductos alimentarios con potencial de aceptación en consumidores. Estos resultados destacaron la aplicabilidad de la fermentación dirigida como una estrategia biotecnológica para valorizar el café cereza, contribuyendo a la diversificación de productos derivados del café y al fortalecimiento de prácticas de economía circular en el sector cafetero.
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