Innovation Owner
รศ.ดร. Tataporn Todhanakasaem
Advisor
Details
Coffee is a critical agricultural commodity for premium beverages. This study investigates the coffee microbiome during wet fermentation in Thailand to improve bean quality, flavor development, and sensory attributes through microbial intervention.
Coffee is a critical agricultural commodity to be used to produce a premium beverage to serve people worldwide. Coffee microbiome turned to be an essential tool to improve the bean quality through the natural fermentation. Therefore, understanding the microbial diversities could create the final product's better quality.
This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand to characterize the microorganisms involved in correlation toward the biochemical characteristics and metabolic attributes.
Roasting is another important step in developing the complex flavor/ aroma that make coffee to be enjoyable. During the roasting process, the beans undergo many complex and alternatively change in the physicochemical properties from the gained substances in the fermentation process. The changing in the formation of the substances responsible for the sensory qualities, physicochemical/ aroma attributes as well as the health benefits of the final product. Using the starter culture could also develop the distinguished characteristics of coffee (Research collaboration with Van Hart company)
Objective
The objectives are to identify microbial communities in coffee fermentation using Metagenome sequencing, analyze their roles during the process, and determine optimal conditions to enhance coffee quality and consumer-preferred flavor profiles.
- To study the types of all microorganisms found in the coffee bean fermentation process, including their roles and functions, using Metagenome sequencing.
- To isolate microorganisms at each stage of fermentation and study the physical and chemical properties of coffee beans during these stages.
- To identify key microorganisms and determine the optimal conditions for coffee fermentation to produce high-quality coffee with desirable flavor profiles that meet consumer needs.