Microorganisms in coffee fermentation: A bibliometric and systematic literature network analysis related to agriculture and beverage quality (1965-2019)
The activity of microorganisms in coffee fermentation has a great influence on the composition of the beans and their beverage quality. In the present study a bibliometric and systematic literature network analysis is made to examine the growth in the literature and the flow of knowledge in the field of study. The bibliometric information was retrieved from the Scopus database, obtaining 55 articles between 1965 and 2019. Frequencies, co-authorship, and co-occurrence The activity of microorganisms in coffee fermentation has a great influence on the composition of the beans and their beverage quality. In the present study, a bibliometric and systematic literature network analysis is made to examine the growth in the literature and the flow of knowledge in the field of study. The bibliometric information was retrieved from the Scopus database, obtaining 55 articles between 1965 and 2019. Frequencies, co-authorship, and co-occurrence indicators were analyzed using Microsoft Excel and VOSviewer software. Our findings show that most of the articles have been published in the last decade and mainly on microbial diversity and starter cultures. Furthermore, it was possible to identify the most productive authors, the most influential works, the main journals where articles of the most productive authors and the most influential works have been published, the most productive affiliation countries, the most used keywords, the co-authorship taking authors and countries as the unit of analysis, the keyword co-occurrence, and the spatial distribution of studies with their research topics. This is the first bibliometric and systematic literature network analysis carried out on research articles on microorganisms in coffee fermentation related to agriculture and beverage quality, which becomes a tool for researchers in making decisions for the building and development of strategic plans for future research by understanding the trends and status of existing research in the field of study in accordance with the authors, works, affiliation countries, study topics, and patterns of international collaboration and within the academic
Key words: Bibliometry; Coffea; coffee processing; cup quality; microbiology.
AGUIRRE, R. T. P.; BOLTON, K. W. Qualitative interpretive meta-synthesis in social work research: Uncharted territory. Journal of Social Work, 14(3):279-294, 2014.
ANGULO, G. L. et al. Ambiente y sostenibilidad: Una mirada desde la producción científica. Santa Marta, Colombia: Unimagdalena, 2018. 181p.
ARISTIZÁBAL, V.; CHACÓN, Y.; CARDONA, C. A. The biorefinery concept for the industrial valorization of coffee processing by-products. In: GALANAKIS, C.M. Handbook of Coffee Processing By-Products: Sustainable Applications. London: Academic Press, p.63-92. 2017.
AVALLONE, S. et al. Involvement of pectolytic micro-organisms in coffee fermentation. International Journal of Food Science and Technology, 37(2):191-198, 2002.
AVALLONE, S. et al. Microbiological and Biochemical Study of Coffee fermentation. Current Microbiology, 42(4):252-256, 2001.
B, S. G. et al. Coffee starter microbiome and in-silico approach to improve Arabica coffee. LWT, 114:108382, 2019.
BAMEL, U. K.; PANDEY, R.; GUPTA, A. Safety climate: Systematic literature network analysis of 38 years (1980-2018) of research. Accident Analysis and Prevention, 135:105387, 2020.
BATISTA, L. R. et al. Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods. Food Control, 20(9):784-790, 2009.
BILDOSOLA, I. et al. TeknoRoadmap, an Approach for Depicting Emerging Technologies. Technological Forecasting and Social Change, 117:25-37, 2017.
BOIZET, B. et al. Taxonomic characterization of Leuconostoc mesenteroides and Leuconostoc oenos bacteriophage. FEMS Microbiology Letters, 90(3):211-215, 1992.
CÂNDIDO, T. A. T. et al. Effect of induced biological fermentations on coffee sensory quality. Coffee Science, 14(4):473-476, 2019.
DA SILVA, A. et al. Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans. Fermentation, 5(3):67, 2019.
DAIM, T. U. et al. Forecasting emerging technologies: Use of bibliometrics and patent analysis. Technological Forecasting and Social Change, 73(8):981-1012, 2006.
DE BRUYN, F. et al. Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production. Applied and Environmental Microbiology, 83(1):e02398, 2016.
DE BRUYNE, K. et al. Leuconostoc holzapfelii sp. nov.; isolated from Ethiopian coffee fermentation and assessment of sequence analysis of housekeeping genes for delineation of Leuconostoc species. International Journal of Systematic and Evolutionary Microbiology, 57(12):2952-2959, 2007.
DE CARVALHO NETO, D. et al. Yeast Diversity and Physicochemical Characteristics Associated with Coffee Bean Fermentation from the Brazilian Cerrado Mineiro Region. Fermentation, 3(1):11, 2017.
DE CARVALHO NETO, D. P. et al. Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred-tank bioreactor: Kinetic, metabolic and sensorial studies. Food Bioscience, 26:80-87, 2018a.
DE CARVALHO NETO, D. P. et al. High-Throughput rRNA Gene Sequencing Reveals High and Complex Bacterial Diversity Associated with Brazilian Coffee Beans Fermentation. Food Technology and Biotechnology, 56(1):90-95, 2018b.
DE MELO PEREIRA, G. V. et al. Microbial ecology and starter culture technology in coffee processing. Critical Reviews in Food Science and Nutrition, 57:2775-2788, 2017.
DE MELO PEREIRA, G. V. et al. Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects. Food Research International, 75:348-356, 2015.
DE MELO PEREIRA, G.V. Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process. International Journal of Food Microbiology, 188:60-66, 2014.
DE MELO PEREIRA, G. V. et al. Lactic acid bacteria: what coffee industry should know?. Current Opinion in Food Science, 31:1-8, 2020.
DE OLIVEIRA JUNQUEIRA, A. C. et al. First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing. Scientific Reports, 9(1):8794, 2019.
DOLCI, P. et al. Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods. In: HOLZAPFEL, W. Advances in Fermented Foods and Beverages: Improving quality, technologies and health benefits. Cambridge, United Kingdom: Woodhead publishing, 2015. p.157-176, 2015.
DURIEUX, V.; GENENOIS, P. A. Bibliometric Indicators: Quality measurements of scientific publication. Radiology, 255(2):342-351, 2010.
EVANGELISTA, S. R. et al. Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process. Food Microbiology, 44:87-95, 2014a.
EVANGELISTA, S. R. et al. Microbiological diversity associated with the spontaneous wet method of coffee fermentation. International Journal of Food Microbiology, 210:102-112, 2015.
EVANGELISTA, S. R. et al. Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process. Food Research International, 61:183-195, 2014b.
FAHIMNIA, B.; SARKIS, J.; DAVARZANI, H. Green supply chain management: A review and bibliometric analysis. International Journal of Production Economics, 162:101-114, 2015.
FAO. Enhancement of coffee quality through the prevention of mould formation. FAO, 2006. 76p.
FAO. Production and imports: Countries by commodity. 2018. Available at: <http://www.fao.org>. Accessed on: April 27, 2020.
FARAH, A. et al. Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chemistry, 98(2):373-380, 2006.
FENG, X. et al. Culture-Dependent and -Independent Methods to Investigate the Predominant Microorganisms Associated with Wet Processed Coffee. Current Microbiology, 73(2):190-195, 2016.
FLEET, G. Microorganisms in food ecosystems. International Journal of Food Microbiology, 50(1-2):101-117, 1999.
FLEET, G. Yeast interactions and wine flavour. International Journal of Food Microbiology, 86(1-2):11-22, 2003.
FRANK, H. A.; LUM, N. A.; DE LA CRUZ, A. S. Bacteria Responsible for Mucilage-Layer Descomposition in Kona Coffee Cherries. Applied Microbiology, 13(2):201-207, 1965.
GALVIS, E.; SÁNCHEZ, J. M. Evaluación de la gestión del conocimiento: una revisión sistemática de literatura. Tendencias, 15(2):151-170, 2014.
GARECHANA, G. et al. Clusterization and mapping of waste recycling science. Evolution of research from 2002 to 2012. Journal of the Association for Information Science and Technology, 66(7):1431-1446, 2014.
GIBSON, M.; NEWSHAM, P. Tea and Coffee. In: GIBSON, M. Food Science and the Culinary Arts. London: Academic Press, 2018. p.353-372.
HAILE, M.; KANG, W. H. The Role of Microbes in coffee fermentation and their impact on coffee quality. Journal of Food Quality, 2019:6, 2019a.
HAILE, M.; KANG, W. H. Isolation, Identification, and Characterization of Pectinolytic Yeasts for Starter Culture in Coffee Fermentation. Microorganisms, 7(10):401, 2019b.
HAILE, M.; KANG, W. Antioxidant activity, total polyphenol, flavonoid and tannin contents of fermented green coffee beans with selected yeasts. Fermentation, 5(1):29, 2019c.
HAMDOUCHE, Y. et al. Discrimination of post-harvest coffee processing methods by microbial ecology analyses. Food Control, 65:112-120, 2016.
HONG-HONG, P. et al. Isolation and identification of bacteria in wet processed Yunnan arabica coffee. Journal of Beijing University of Chemical Technology (Natural Science Edition), 40(SUPPL.):26-31, 2013.
HUCH, M.; FRANZ, C. M. A. P. Coffee: fermentation and microbiota. In: HOLZAPFEL, W. Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. Cambridge, United Kingdom: Woodhead publishing, 2015. p.501-513.
IARC. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. Lyon, France: IARC, 1993. v.56, 599p.
INTERNATIONAL COFFEE ORGANIZATION - ICO. Coffee production by exporting countries and World coffee consumption. 2020. Available at: <http://www.ico.org>. Accessed on: April 27, 2020.
JOUHTEN, P. et al. Saccharomyces cerevisiae metabolism in ecological context. FEMS Yeast Research, 16:1-8, 2016.
KIM, D. H.; YEON, S. J.; JANG, K. I. Quality Characteristics and Antioxidant Activity of Espresso Coffee Prepared with Green Bean Fermented by Lactic Acid Bacteria. Journal of the Korean Society of Food Science and Nutrition, 45(12):1799-1807, 2016.
KWAK, H. S.; JEONG, Y.; KIM, M. Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability. Journal of Food Quality, 2018:8, 2018.
LEE, L. W. et al. Coffee fermentation and flavor - An intricate and delicate relationship. Food Chemistry, 185:182-191, 2015.
LUDLOW, C. L. et al. Independent Origins of Yeast Associated with Coffee and Cacao Fermentation. Current Biology, 26(7):965-971, 2016.
MARTINEZ, S. J. et al. Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation. Frontiers in Microbiology, 10:1287, 2019.
MARTINEZ, S. J. et al. Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures. Food Research International, 102:333-340, 2017.
MARTINS, P. M. et al. Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality. Journal of the Science of Food and Agriculture, 99(13):5638-5645, 2019.
MASOUD, W. et al. Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis. Yeast, 21(7):549-556, 2004.
MASOUD, W.; KALTOFT, C. H. The effects of yeasts involved in the fermentation of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus. International Journal of Food Microbiology, 106(2):229-234, 2006.
MASSAWE, G. A.; LIFA, S. J. Yeasts and lactic acid bacteria coffee fermentation starter cultures. International Journal of Postharvest Technology and Innovation, 2(1):41, 2010.
MATCHARASHVILI, T. et al. The importance of bibliometric indicators for the analysis of research performance in Georgia. TRAMES, 18(4):345-356, 2014.
MEJIA, F. M. et al. Fermentación de café por vía semi húmeda para la obtención de café especial “honey”. Vitae, 23(1):656-660, 2016.
MUYNARSK, E. S. M. et al. Draft Genome Sequence of Pediococcus acidilactici Strain LPBC161, Isolated from Mature Coffee Cherries during Natural Fermentation. Microbiology Resource Announcements, 8(16):e00332-19, 2019.
MUZAIFA, M. et al. Sensory and Microbial Characteristics of Civet Coffee. International Journal on Advanced Science, Engineering and Information Technology, 8(1):165, 2018.
MUZAIFA, M. et al. Phenotypic Identification of Lactic Acid Bacteria From Civet (Paradoxorus Hermaphroditus). International Journal on Advanced Science, Engineering and Information Technology, 9(5):1681, 2019.
NASANIT, R.; SATAYAWUT, K. Microbiological study during coffee fermentation of Coffea arabica var. chiangmai 80 in Thailand. Kasetsart Journal - Natural Science, 49(1):32-41, 2015.
NEWMAN, M. E. J. Coauthorship networks and patterns of scientific collaboration. Proceedings of the National Academy of Sciences, 101(Supplement 1):5200-5205, 2004.
ORECCHIO, S.; AMORELLO, D.; BARRECA, S. Analysis of contaminants in beverages. In: GRUMEZESCU, A. M.; HOLBAN, A. M. Quality control in the beverage industry: The Science of Beverages. Cambridge, United Kingdom: Woodhead publishing, v.17, p.225-258, 2019.
PEREIRA, G. V. et al. Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on-farm processing. International Journal of Food Science and Technology, 51(7):1689-1695, 2016.
PEREIRA, G. V.; SOCCOL, V. T.; SOCCOL, C. R. Current state of research on cocoa and coffee fermentations. Current Opinion in Food Science, 7:50-57, 2016.
PEREIRA, R. S. et al. Meta-analysis as a research tool: A systematic review of bibliometric studies in Administration. Revista de Administração Mackenzie, 20(5): RAMG190186, 2019.
PUERTA, G. I. Fundamentals of fermentation process in coffee processing practices. Manizales, Colombia: Cenicafé, 2010. 12p.
PUERTA, G. I.; ECHEVERRY, J. G. Coffee controlled fermentation: Technology to add value to quality. Manizales, Colombia: Cenicafé, 2015. 12p.
REY, A.; RIBEIRO, D.; PALACIOS, D. A bibliometric analysis of social entrepreneurship. Journal of Business Research, 69(5):1651-1655, 2016.
RIBEIRO, L. S. et al. Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation. Annals of Microbiology, 68(10):705-716, 2018.
RIBEIRO, L. S. et al. Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage. Food Research International, 92:26-32, 2017a.
RIBEIRO, L. S. et al. Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective. LWT - Food Science and Technology, 82:32-38, 2017b.
RODARTE, M. P. et al. Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.). Acta Scientiarum. Agronomy, 33(3):457-464, 2011.
SAKWARI, G. et al. Personal exposure to dust and endotoxin in robusta and Arabica Coffee Processing Factories in Tanzania. The Annals of Occupational Hygiene, 57(2):173-183, 2013.
SPECIALTY COFFEE ASSOCIATION - SCA. Cupping Protocols. 2003. Available at: <https://sca.coffee/>. Accessed on: April 27, 2020.
SCHILLINGER, U. et al. A genus-specific PCR method for differentiation between Leuconostoc and Weissella and its application in identification of heterofermentative lactic acid bacteria from coffee fermentation. FEMS Microbiology Letters, 286(2):222-226, 2008.
SCHWAN, R. F.; WHEALS, A. E. Mixed microbial fermentations of chocolate and coffee. In: BOEKHOUT, T.; ROBERT, V. Yeasts in Food. Cambridge, United Kingdom: Woodhead publishing, p.429-449, 2003.
SCHWAN, R.; SILVA, C.; BATISTA, L. Coffee Fermentation. In: HUI, Y. H. Handbook of plant-based fermented food and beverage technology. Boca Raton, United States: CRC Press, ed. 2, p.677-690, 2012.
SILVA, C. et al. Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation. Food Microbiology, 25(8):951-957, 2008.
SILVA, C. F. Microbial activity during coffee fermentation. In: SCHWAN, R. F.; FLEET, G. H. Cocoa and coffee fermentations. Boca Raton, United States: CRC Press, 2014. p.368-423, 2014.
SILVA, C. F. et al. Evaluation of a potential starter culture for enhance quality of coffee fermentaton. World Journal of Microbiology and Biotechnology, 29(2):235-247, 2013.
SILVA, C. F.; BATISTA, L. R.; SCHWAN, R. F. Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans. Brazilian Journal of Microbiology, 39(3):521-526, 2008.
SIMON-GRUITA, A. et al. Genetic Engineering in Coffee. In GRUMEZESCU, A. M.; HOLBAN, A. M. Caffeinated and Cocoa Based Beverages: The Science of Beverages. Cambridge, United Kingdom: Woodhead publishing, v.8, p.447-488, 2019.
SOUZA, M. L. et al. Use of wild yeasts as a biocontrol agent against toxigenic fungi and OTA production. Acta Scientiarum. Agronomy, 39(3):349, 2017.
TEMMERMAN, R.; HUYS, G.; SWINGS, J. Identification of lactic acid bacteria: Culture-dependent and culture-independent methods. Trends in Food Science and Technology, 15(7-8):348-359, 2004.
TINOCO, N. A. B. et al. Reduction of N-alkanoyl-5-hydroxytryptamides and diterpenes by yeast supplementation to green coffee during wet processing. Food Research International, 115:487-492, 2019.
VAN NUNEN, K. et al. Bibliometric analysis of safety culture research. Safety Science, 108:248-258, 2018.
VELMOUROUGANE, K. Impact of Natural Fermentation on Physicochemical, Microbiological and Cup Quality Characteristics of Arabica and Robusta Coffee. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 83(2):233-239, 2013.
VELMOUROUGANE, K. et al. Impact of delay in processing on mold development, ochratoxin-A and cup quality in arabica and robusta coffee. World Journal of Microbiology and Biotechnology, 27(8):1809-1816, 2011.
VERA, K. et al. Functional Metagenomic Analysis of the Coffee (Coffea arabica) fermentation. Chemical Engineering Transactions, 64:355-360, 2018.
VILELA, D. M. et al. Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.). Food Microbiology, 27(8):1128-1135, 2010.
WANG, C. et al. Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting. Journal of the Science of Food and Agriculture, 99(1):409-420, 2019.
WATERS, D. M.; ARENDT, E. K.; MORONI, A. V. Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality. Critical Reviews in Food Science and Nutrition, 57(2):259-274, 2017.
ZHANG, S. J. et al. Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing. Frontiers in Microbiology, 10:2621, 2019a.
ZHANG, S. J. et al. Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica. Applied and Environmental Microbiology, 85(6):e02635-18, 2019b.
How to Cite
Os direitos autorais dos artigos publicados nesta revista pertencem aos autores, com os primeiros direitos de publicação pertencentes à revista. Como os artigos aparecem nesta revista com acesso aberto, eles podem ser usados livremente, com as devidas atribuições, em aplicativos educacionais e não comerciais.