Determination of incident factors in the fermentation of the coffee bean, analyzing the post-harvest variables and addition of fermenting microorganisms, in the postharvest of the bean
DOI:
https://doi.org/10.34188/bjaerv7n3-120Palavras-chave:
coffee, agroindustry, coffee growing, microorganism, fermentation, organoleptic propertiesResumo
The International Coffee Organization (ICO), organizations of producing countries and international coffee buyers believe that increasing the production of good quality coffee instead of producing large quantities of low-quality coffee will have a greater impact on stability. of world coffee markets. This article reviews research in recent years related to post-harvest activities, which influence the quality of the coffee drink, especially those factors such as: fermentation and addition of microorganisms, in departmental, national and global contexts, with in order to analyze which are the most predominant in research and which require further investigation to determine their potential at various scales of application. Achieving excellent sensory quality of coffee through the use of activators with the use of strains of microorganisms from different origins would bring many benefits to coffee growers, greater economic income, and it will also be an alternative for coffee cooperatives and associations that use this methodology if they wish. achieve a product with an excellent cup that current markets demand, therefore this article allows us to know the main research carried out in the last five years that would allow us to finally know the benefits of microbial cultures and activities developed in the coffee processing process mainly in the fermentation stage, The objective of this review article is to identify, understand and analyze the main effects of the inoculation of various microorganisms in the fermentation systems to determine their influence on the quality of the coffee cup, since the fermentation systems, which are inoculated with strains of various microorganisms and are subjected to fermentation systems with process control (pH, temperature, humidity, kinetics, etc.) present higher yields in the cup, finding values that exceed up to 1.75 additional points, beans treated in a conventional way, without monitoring the various variables, which is a constant within Nariñense coffee farming, which is why this review encourages the entities involved in the coffee production chain in Nariño and in Colombia and all those involved in this agroindustry to regulate and protocolize the use of certain factors that give added value to the coffe cup.
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