Have you heard about lactic fermentation? Fermentation is an anaerobic metabolic process in which a microorganism releases energy from consuming sugar and other components. New compounds, such as CO2, alcohol, and acids are obtained through this process. But what does this have to do with coffee? Keep reading that here we tell you everything.
Lactic Acid Bacteria (LAB) are the microorganisms responsible for the lactic fermentation process. LABs acidify, preserve and improve some foods’ texture, flavors, and aromas.
There are several genera of BAL: Lactococcus, Lactobacillum, Enterococcus, Streptococcus, Leuconostoc, and Pediococcus, among others. These bacteria are found in dairy products, such as yogurt, a probiotic compound. LABs have the function of forming lactic acids that provide acidity and transform the flavor, texture, aroma, and nutritional value of foods. During the lactic fermentation process, BALs produce carbon dioxide, which gives the ferment its frothy appearance.
The presence of LAB in some foods makes the product a powerful, long-lasting digestive. Bacteria modify proteins through metabolic activity on lipids, proteins, and sugars. All this occurs in a controlled environment, where the ideal temperature conditions are set according to the microorganism involved in the process.
Some LABs are found in coffee mucilage: Lactobacillus Acidophilus and L. Fermentum, and L. Plantarum, producers of lactic acid, alcohol, acetic acid, and carbon dioxide. The LABs absorb the sugar from the mucilage to produce lactic acid.
To perform the lactic fermentation process successfully, you must take the following conditions into account:
How does fermentation affect the profile of the cup of coffee?
Dare to try the coffee with lactic fermentation and write us your comments on our social networks.
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