MODULATING WET COFFEE FERMENTATION THROUGH LACTIC ACID BACTERIA INOCULATION

The quality and complexity of coffee beverages are influenced by their chemical composition and sensory attributes. Coffee fermentation using starter cultures can increase the sensory score and modulate flavor and aroma profiles. This study aimed to investigate the quality of coffee from the Acaiá variety processed by the wet method, using the self-induced anaerobic fermentation (SIAF), inoculated with lactic acid bacteria (Leuconostoc mesenteroides CCMA1105 and Lactiplantibacillus plantarum CCMA1065). Samples were performed at 0, 72, and 144 h of fermentation. Organic acids, carbohydrates, and bioactive compounds were analyzed by high-performance liquid chromatography (HPLC), volatile compounds by gas chromatography coupled to mass spectrometry (GC/MS), and sensory analysis through the cupping test. At the beginning of fermentation, fructose was the predominant carbohydrate (8.72 g.kg^-1), later metabolized during the process. Lactic acid and succinic acid were produced in higher concentrations at the end of fermentation (144 h) using L. mesenteroides CCMA1105 (11.20 g.kg^-1 and 1.11 g.kg^-1, respectively) as the starter culture. High concentrations of trigonelline and chlorogenic acids were also found in the fermentation using L. mesenteroides CCMA1105 (18.30 and 27.20 g.kg^-1, respectively) at the end of fermentation. At the same time, caffeine levels showed no differences between the control and coffee inoculated with starter cultures. During fermentation, important volatile compounds were formed, such as methyl salicylate and benzoic acid, 2-hydroxy-, ethyl ester, which contribute to the fruity and caramel aromas found in the beverages. The predominant classes in the coffees at the end of fermentation were esters, alcohols, and aldehydes, which contributed to the aromatic profile of the coffee. All coffees were classified as specialty (> 80 points). Coffees fermented with L. plantarum showed chocolate, red fruits, spices, caramel, and orange descriptors. In contrast, coffees fermented with L. mesenteroides were characterized by chocolate, herbal, cereal, nuts, honey, and tobacco descriptors. Fermentation with L. plantarum highlights the greater presence of fruity and sweet descriptors, which are commonly associated with higher quality specialty coffees. Therefore, wet coffee fermentation followed by the SIAF method and using lactic acid bacteria as starter cultures resulted in coffees with distinct and high-quality sensory profiles, promoting greater standardization and meeting different market demands.