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KMID : 1024420210250040325
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Food Engineering Progress
2021 Volume.25 No. 4 p.325 ~ p.330
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Fermentation of Germinated Green Coffee Bean with Bifidobacteria
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Kim Yeo-Kyeong
Jhon Deok-Young
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Abstract
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In order to find out whether the functionality of germinated green coffee beans can be improved, fermentation studies were conducted using Bifidobacterium animalis (B. animalis), Bifidobacterium bifidum (B. bifidum), and Bifidobacterium breve (B. breve), all of which are beneficial to the human body. Fermentation was performed at 37oC for 4 days using de Man, Rogosa & Sharpe (MRS) medium with the addition of sucrose and yeast extract. There was no change in the caffeine content in the germinated coffee beans after fermentation. The fermentation process increased the chlorogenic acid content of the germinated coffee beans regardless of the Bifidobacterium strain. In the case of dark roasting (230oC, 30 min), the caffeine content decreased by 30% (w/w), but the chlorogenic acid content decreased by more than 95%. The fermentation process by B. animalis and B. breve inhibited the decrease in antioxidant activity during dark roasting. Taken together, it was found that germinated coffee beans fermented with Bifidobacterium species still had excellent functional properties.
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KEYWORD
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fermentation, germinated green coffee bean, bifidobacteria
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