The full text of this article


Yeasts and lactic acid bacteria coffee fermentation starter cultures
by Godwin A. Massawe, Sarah J. Lifa
International Journal of Postharvest Technology and Innovation (IJPTI), Vol. 2, No. 1, 2010


Abstract: Six yeast strains that included; three Pichia anomala (P.aS12, P.aS14, P.aS16) and three Pichia kluyveri (PS7Y1, PkS4Y3, PkS13Y4); lactic acid bacteria (LAB) that included six strains identified as Leuconostoc/Weissella (BFE 6997, 6989), Homofermentative Lactobacillus spp. (BFE 6853, 6823), Lactobacillus spp. Heterofermentative (BFE 6812) and Enterococcus (BFE 6803) were used as starter cultures in coffee fermentation against two strains of A. ochraceus (B677 and B722) with the potential to produce ochratoxin A (OTA). Interaction studies between yeasts, LAB and moulds were done previously. Observation showed the counts of LAB in most fermentation trials were relatively higher than yeasts and there was no growth of mould after fermentation and drying periods. Also pH value after 72 h of fermentation for all cultured coffee reached around 4.2 which was the case for the control coffee sample. This paper highlights the findings that revealed the two predominant yeasts in wet coffee processing P. anomala and P. kluyveri in combination with selected strains of LAB could be used as biocontrol agents against A. ochraceus.

Online publication date: Fri, 21-Jan-2011


is only available to individual subscribers or to users at subscribing institutions.

Existing subscribers:
Go to Inderscience Online Journals to access the Full Text of this article.

Pay per view:
If you are not a subscriber and you just want to read the full contents of this article, buy online access here.

Complimentary Subscribers, Editors or Members of the Editorial Board of the International Journal of Postharvest Technology and Innovation (IJPTI):
Login with your Inderscience username and password:


    Username:        Password:         

Forgotten your password?

Want to subscribe?
A subscription gives you complete access to all articles in the current issue, as well as to all articles in the previous three years (where applicable). See our Orders page to subscribe.

If you still need assistance, please email