9- Femented cacao and coffee

Question 1

what are the parts of the coffee cherry that you need to remove to have green bean

Answer 1

the pulp and the parchment

Question 2

What is washed coffee ?

Answer 2

coffee that has been wet processed (fermentation) 5-7 days.

Question 3

what is coffee honey ?

Answer 3

a coffee that has has the pulp and the parchment removed mechanically and that is dried without washing and turned hourly for 10-15 days.

Question 4

What is the dry process ?

Answer 4

coffee cherries are dried in the sun and the pulp and the parchment is absorbed by the beans during the drying.

Question 5

what are the microorganisms of importance in the fermentation of coffee?

Answer 5

yeast, molds, several LAB and gram - species.

Question 6

The mucilage is mostly composed of ___, therefore the microorganisms that are involved in this reaction must have ____

Answer 6

pectin pectinase

Question 7

the fermentation of coffee beans last from ____ depending on the climate conditions

Answer 7

24-90h

Question 8

when is the end of the fermentation for the coffee beans

Answer 8

when the mucilage changes from viscous to liquid

Question 9

Most of the microorganisms detected during the end of the fermentation of coffee belong to ___ and __

Answer 9

Enterobacter Escherichia

Question 10

_____ have been specifically isolated from Kona Coffee beans

Answer 10

Erwinia dissolvens

Question 11

t or f : There is no defined microbial succession that occurs with coffee maturation

Answer 11

true

Question 12

The rate at which demucilagination occurs can depend on ___ and ___ and due to its thicker mucilage, ___ coffee takes longer for complete demucilagination

Answer 12

altitude and temperature robusta

Question 13

T or F : cacao fermentation doesn’t have a definied microbial sucession

Answer 13

false, it is coffee beans that don’t have a define microbioal succession

Question 14

T or F : fermentation of cacao is conducted simply to remove the mucilaginous pulp surrounding the cocoa seed and facilitate drying

Answer 14

false, the fermentation can lead to color changes, aroma and flavor changes

Question 15

what are the two organisms that dominates the cacao fermentation in the first 2 days

Answer 15

yeasts and LAB since in the first two days it is an anaerobic environment

Question 16

when is the death of the cacao beans ?

Answer 16

at the spike of acetic acid and ethanol because the acetic acid and ethanol that cause the death (it is at day 3)

Question 17

what marks the end of the fermentation

Answer 17

the death of the embryo by the acetic acid

Question 18

why is bean death important in cacao fermentation?

Answer 18

1. It allows the biochemical reactions necessary for flavor development to occur within the cocoa bean
2. You don’t want the bean to germinate and consume the cocoa butter
3. permitts the enzymes from the interior of the cells to react and form flavor precursor compounds

Question 19

___ digest the the purple anthocyanins that give the bean the deep purple colour. This results in a bleaching of the purple, and the release of further reducing sugars that participate in flavor development

Answer 19

•Glycosidases

Question 20

During the fermentation reaction ___ converts 95% of sucrose to glucose and fructose, which are reducing sugars and contribute to browning

Answer 20

invertase

Question 21

____ and ____ are the major classes of polyphenols that are subject to oxidation in cocoa beans

Answer 21

Catechins and leucocyanidins and their oxidation is responsible for the brown color of cocoa beans

Question 22

•Oxidation of ___ is responsible for the brown colour during cocoa bean fermentation by the enzyme ____

Answer 22

catechins
polyphenol oxidase

Question 23

•The oxidation of polyphenols reduces ___ and ___ associated with the native, unfermented polyphenols

Answer 23

astringency and bitterness

Question 24

in kombucha : the fermentation leads to the production of a cellulose pellicle due to the activity of certain ____

Answer 24

Acetobacter sp.