fermented tea, cocoa, coffee

Question 1

dry process

Answer 1

• Berries are heaped up at night and re-spread every morning, it can take 10-25 days of sun drying
• During this time microbial fermentation occurs, enzymes secreted by bacteria, yeasts, and pectinolytic molds break down the pulp and mucilage

Question 2

wet process

Answer 2

1. mature beans are mechanically depulped
2. fermentation to convert remaining mucilage into a water soluble product to be removed via washing
3. berries are held underwater in wood or concrete bins
4. Once the sticky pulp layer is converted into water-soluble products the beans are washed with water
5. the beans are sun dried or washed with a mechanical drier
   negative: overfermentation = spoilage

Question 3

what are the 3 ways of coffee processing ?

Answer 3

dry process, wet process,

3. cherries are stripped of their fruit and dried without washing. turned hourly for 10-15 days

Question 4

civet coffee*

Answer 4

coffee produced following the consumption of ripe coffee cherries by the civet. fermentation occurs within the animal and coffee beans are excreted.

Question 5

which microorganisms are used in coffee fermentation?

Answer 5

molds, yeasts, several LAB species, and a few Gram-negative bacteria that originate from the surface of the fruit and soil

Question 6

what is the result of coffee fermentation? what enzyme do the bacteria need to perform it?

Answer 6

The fermentation of coffee causes the degradation or breakdown of the mucilage around the parchment skin, which gives the bean a better appearance
The mucilage is mostly composed of pectin, therefore the microorganisms that are involved in this reaction must have pectinases

Question 7

is there a defined microbial succession to coffee?

Answer 7

no

Question 8

does coffee use a starter culture

Answer 8

no

Question 9

roasting

Answer 9

Industrial roasting ranges from 90 s to 6 min, while handcrafted roasting may range between 18-20 minutes
Roasting conducted using rotary drums at temperatures from 200-250C

Question 10

what is the substrate for cocoa fermentation?

Answer 10

pulp

Question 11

what is the microbial succession in cocoa fermentation/

Answer 11

yeast, LAB, then AAB

Question 12

why does fermentation need to take place in coca?

what is the enzyme used to accomplish this?

Answer 12

in order to break down sucrose into fructose and glucose. (Sucrose is a nonreducing sugar)
converted via invertase

Question 13

what do glycosidases do?

Answer 13

digest anthocyanins. results in bleaching of the purple color and release of reducing sugars, which add flavour
-retention of the purple colour can indicate the fermentation is not complete

Question 14

when do oxidative enzymatic reactions occur?

Answer 14

in the late aerobic phase and into drying

Question 15

what is polyphenol oxidase?

Answer 15

• produces the brown color
• Catechins and leucocyanidins are the major classes of polyphenols that are subject to oxidation in cocoa beans (also produce the brown color)

Question 16

what does fermentation do the concentrations of polyphenols and antioxidants in cocoa?

Answer 16

decrease

Question 17

moisture content for safe storage (cocoa)

Answer 17

6-8%. they must be dried to reduce the moisture content from 40-50%. then they are stored (3-12 months)

Question 18

what does SCOBY contain

Answer 18

LAB, AAB, yeast

Question 19

what species produces the cellulose pellicle of the SCOBy? who produces the cellulose?

Answer 19

Acetobacter sp.

Komagataeibacter xylinus

Question 20

what are the dominant bacteria in Kombucha?

Answer 20

AAB (aerobic bacteria that are able to use alcohol to produce acetic acid) - acetobacter, gluconobacter

Question 21

Kombucha safety biological

Answer 21

d

Question 22

Kombucha safety chemical

Answer 22

d

Question 23

cellulose production

Answer 23

d