Comparison of Chemical Changes in Controlled Fermentation of Liberica Coffee (Coffea liberica) Using Lactobacillus plantarum, Aspergillus niger, and Saccharomyces cerevisiae
DOI:
https://doi.org/10.48048/tis.2026.13633Keywords:
Liberica coffee, Controlled fermentation, Bioreactor, Bioactive compounds, Antioxidant activity, Microbial fermentationAbstract
Liberica coffee (Coffea liberica), which accounts for approximately 2% of global coffee production, has received limited attention due to its relatively lower sensory quality compared to Arabica. This study investigated the chemical and sensory changes of Liberica coffee subjected to controlled fermentation in a bioreactor system. Green beans were fermented separately (single-strain fermentation) for 24 h using Lactobacillus plantarum, Aspergillus niger, and Saccharomyces cerevisiae under controlled conditions, with non-fermented samples as controls and experiments conducted in triplicate. Fermentation progress was monitored through pH and temperature profiles, while gas production (primarily CO₂ and alcohol vapor) was used as an indicator of microbial metabolic activity. The fermented beans were subsequently medium-roasted and evaluated using cupping tests, LC-MS analysis, and DPPH antioxidant assays. Statistical differences were assessed using ANOVA (p < 0.05). Fermented samples showed significantly improved sensory scores (up to 79.25, “very good” category) compared to non-fermented coffee (72.5). Antioxidant activity was also enhanced, with lower IC₅₀ values (as low as 33.16 ppm), and a greater diversity of bioactive compounds was observed (up to 18 compounds vs. 8 in non-fermented samples). Among the tested microorganisms, Aspergillus niger produced the best sensory performance, Saccharomyces cerevisiae yielded the highest diversity of bioactive compounds, and both S. cerevisiae and L. plantarum showed strong antioxidant activity. These findings demonstrate that controlled microbial fermentation is a promising and reproducible approach to enhance the sensory quality, chemical diversity, and functional properties of Liberica coffee, providing a basis for developing targeted fermentation protocols in specialty Liberica coffee processing.
HIGHLIGHTS
- Controlled fermentation of Liberica coffee using Lactobacillus plantarum, Aspergillus niger, and Saccharomyces cerevisiae in a mini-bioreactor significantly modulated pH, temperature, and gas production profiles, reflecting distinct microbial metabolic pathways.
- Microbial fermentation combined with medium roasting enhanced sensory attributes and overall cupping scores of Liberica coffee compared with non-fermented samples.
- LC-MS profiling revealed increased diversity and abundance of bioactive compounds in fermented samples, with consistent detection of caffeine, trigonelline, chlorogenic acid, umbelliferone, and metharbital.
- Fermented coffees exhibited higher antioxidant activity (lower IC₅₀ values) than non-fermented coffee, indicating improved functional properties.
- Integration of controlled bioreactor fermentation and roasting modulation provides a reproducible strategy to upgrade the chemical and sensory quality of Liberica coffee.
GRAPHICAL ABSTRACT
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