Microbial ecology and fermentation of Coffea canephora Patrícia Campos Bernardes, Jussara Moreira Coelho, Pâmela Mynsen Machado Martins, Rosane Freitas Schwan Frontiers in Food Science and Technology, 2024 Recent investigations into the microbiota and fermentation of Coffea canephora fruits and beans have yielded limited advancements globally, highlighting a developing field of study. Consequently, this review seeks to consolidate existing literature through an analysis focusing on the microbiota and fermentation processes inherent in the postharvest processing of Canephora coffee. To this end, a comprehensive examination of the principal microorganisms inherent to this species, the application of starter cultures in fermentation, and the repercussions of fermentation on the chemical and sensory attributes of the beverage will be expounded. These investigations underscore the influence exerted by the fermentation process and the introduction of microorganism inoculation on Canephora coffees’ chemical composition and sensory characteristics. Fermentation emerges as a mechanism facilitating the modification of coffee flavor and aroma, thereby presenting avenues for innovative enhancements in producing distinct Canephora coffee beverages. Research to assess the microbiota of Canephora coffees from various origins has the potential to advance our understanding of the microbial ecology specific to this species. Such studies will play a crucial role in identifying pertinent starter cultures that could be used to produce high-quality coffees.
Biotechnological potential of Non- Saccharomyces yeasts to modulate flavor profiles in specialty coffee fermentation NN Batista, PMM Martins, SJ Martinez, DR Dias, RF Schwan World Journal of Microbiology and Biotechnology 42 (1), 9 , 2026 2026
Microencapsulation as a strategy to stabilize and enhance non-Saccharomyces yeast performance in coffee under self-induced anaerobiosis fermentation (SIAF). SDS Moreira, PMM Martins, NN Batista, DR Dias, RF Schwan International Journal of Food Microbiology 449, 111602-111602 , 2025 2025
Microencapsulation as a strategy to stabilize and enhance non-Saccharomyces yeast performance in coffee under self-induced anaerobiosis fermentation (SIAF) S da Silva Moreira, PMM Martins, NN Batista, DR Dias, RF Schwan International Journal of Food Microbiology, 111602 , 2025 2025
Taro (Colocasia esculenta) extract fermented by a probiotic co-culture as a wall material for microencapsulation of Lactiplantibacillus plantarum and functional food development D de Sousa Melo, LL da Silva, PMM Martins, VH Buttrós, LR de Souza, ... Food Bioscience, 108056 , 2025 2025 Citations: 2
Microencapsulation of non-Saccharomyces yeasts from coffee fruits: process optimization, storage stability, and growth kinetics PMM Martins, S da Silva Moreira, BHG Barbosa, NN Batista, DR Dias, ... European Food Research and Technology 251 (11), 3743-3754 , 2025 2025
The origin of culture starters influences the chemical and sensory quality of coffee SJ Martinez, G de Brito Pereira, PMM Martins, NN Batista, DR Dias, ... International Journal of Food Microbiology, 111433 , 2025 2025 Citations: 2
Selection and Characterization of Non‐ Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations PMM Martins, IJ Falcão, NN Batista, PC Bernardes, RF Schwan Journal of Food Science 90 (7), e70431 , 2025 2025 Citations: 2
Development and characterization of microencapsulated Pichia kluyveri CCMA 0615 with probiotic properties and its application in fermented beverages IF Resende, PMM Martins, D de Souza Melo, M Magnani, DR Dias, ... International Journal of Food Microbiology 427, 110967 , 2025 2025 Citations: 8
Microencapsulação de leveduras com atributos probióticos e sua aplicação no tratamento da disbiose induzida por vancomicina IF Resende, RF Schwan, DS Melo, PMM Martins, DR Dias, CL Ramos, ... 2025
Desenvolvimento de extrato de taro (colocasia esculenta) fermentado por co-cultura probiótica e seco por spray drying: otimização do processo, características físico química e … LL Silva, RF Schwan, DS Melo, PMM Martins, DR Dias, F Demoliner, ... 2025
Self-induced anaerobiosis fermentation in coffees inoculated with yeast: Effect on key enzymes of the germination process and its relationship with the decrease in seed germination EJM Jimenez, PMM Martins, JGR de Assis, NN Batista, ... Food Research International 199, 115376 , 2025 2025 Citations: 5
Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation JMC Palumbo, PMM Martins, LGA Salvio, NN Batista, LS Ribeiro, ... Brazilian Journal of Microbiology 55 (3), 2253-2266 , 2024 2024 Citations: 11
Microbial ecology and fermentation of Coffea canephora PC Bernardes, JM Coelho, PMM Martins, RF Schwan Frontiers in Food Science and Technology 4, 1377226 , 2024 2024 Citations: 10
OXANDROLONE USE CAUSES DYSLIPIDEMIA IN RESISTANCE TRAINING PRACTITIONERS D GREBOGGY, E PEREIRA, T OLIVEIRA, TBD BATISTA, S OLIVEIRA, ... THE RESEARCH, SOCIETY AND DEVELOPMENT Учредители: Federal University of … , 2024 2024
Use of microencapsulated starter cultures by spray drying in coffee under self-induced anaerobiosis fermentation (SIAF) PMM Martins, NN Batista, JAO Naves, DR Dias, RF Schwan Food Research International 172, 113189 , 2023 2023 Citations: 14
Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee EJM Jimenez, PMM Martins, AL de Oliveira Vilela, NN Batista, ... Food Bioscience 51, 102218 , 2023 2023 Citations: 59
Microencapsulação por spray drying de leveduras epifíticas do café para inoculação no processo fermentativo PMM Martins Universidade Federal de Lavras , 2022 2022
Microencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: Implementation in coffee medium PMM Martins, NN Batista, LD Santos, DR Dias, RF Schwan International journal of food microbiology 379, 109839 , 2022 2022 Citations: 16
Microencapsulation by spray drying of coffee epiphytic yeasts Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684 PMM Martins, NN Batista, LD Santos, DR Dias, RF Schwan Brazilian Journal of Microbiology 53 (3), 1565-1576 , 2022 2022 Citations: 16
Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee. Food Biosci 51: 102218 EJM Jimenez, PMM Martins, OAL de Vilela, NN Batista, S da Rosa, ... 2022 Citations: 5
MOST CITED SCHOLAR PUBLICATIONS
Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees PMM Martins, NN Batista, MGCP Miguel, JBP Simão, JR Soares, ... Food Research International 129, 108872 , 2020 2020 Citations: 147
Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage LS Ribeiro, MGCP Miguel, SR Evangelista, PMM Martins, J van Mullem, ... Food Research International 92, 26-32 , 2017 2017 Citations: 127
Production of coffee ( Coffea arabica ) inoculated with yeasts: impact on quality PMM Martins, LS Ribeiro, MGCP Miguel, SR Evangelista, RF Schwan Journal of the Science of Food and Agriculture 99 (13), 5638-5645 , 2019 2019 Citations: 66
Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee EJM Jimenez, PMM Martins, AL de Oliveira Vilela, NN Batista, ... Food Bioscience 51, 102218 , 2023 2023 Citations: 59
Microencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: Implementation in coffee medium PMM Martins, NN Batista, LD Santos, DR Dias, RF Schwan International journal of food microbiology 379, 109839 , 2022 2022 Citations: 16
Microencapsulation by spray drying of coffee epiphytic yeasts Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684 PMM Martins, NN Batista, LD Santos, DR Dias, RF Schwan Brazilian Journal of Microbiology 53 (3), 1565-1576 , 2022 2022 Citations: 16
Use of microencapsulated starter cultures by spray drying in coffee under self-induced anaerobiosis fermentation (SIAF) PMM Martins, NN Batista, JAO Naves, DR Dias, RF Schwan Food Research International 172, 113189 , 2023 2023 Citations: 14
Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation JMC Palumbo, PMM Martins, LGA Salvio, NN Batista, LS Ribeiro, ... Brazilian Journal of Microbiology 55 (3), 2253-2266 , 2024 2024 Citations: 11
Microbial ecology and fermentation of Coffea canephora PC Bernardes, JM Coelho, PMM Martins, RF Schwan Frontiers in Food Science and Technology 4, 1377226 , 2024 2024 Citations: 10
Tests to evaluate dewatering and filtration efficiency for geotextile tubes design NPB Castro, PM Martins, T Stephens, L Melo Geosynthetics 2009 , 2009 2009 Citations: 10
Development and characterization of microencapsulated Pichia kluyveri CCMA 0615 with probiotic properties and its application in fermented beverages IF Resende, PMM Martins, D de Souza Melo, M Magnani, DR Dias, ... International Journal of Food Microbiology 427, 110967 , 2025 2025 Citations: 8
Self-induced anaerobiosis fermentation in coffees inoculated with yeast: Effect on key enzymes of the germination process and its relationship with the decrease in seed germination EJM Jimenez, PMM Martins, JGR de Assis, NN Batista, ... Food Research International 199, 115376 , 2025 2025 Citations: 5
Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee. Food Biosci 51: 102218 EJM Jimenez, PMM Martins, OAL de Vilela, NN Batista, S da Rosa, ... 2022 Citations: 5
M.; Mullem, J.; Belizario, MH; Schwan, R. Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage LS Ribeiro, M Miguel, SR Evangelista, PM Martins Food Research International 92, 26-32 , 2017 2017 Citations: 4
Chemical ageing and creep analyses–influence of synergy and test specimen preparation RS Trentini, DM Vidal, PM Martins Proc. 8th International Conference on Geosynthetics, Rotterdam 4, 1609-1612 , 2006 2006 Citations: 4
Feasibility studies for phosphate fine tailing disposal in geotextile tubes RJ Bittar, RC Gomes, L Melo, PM Martins Proceedings of the 9th International Conference on Geosynthetics … , 2010 2010 Citations: 3
Taro (Colocasia esculenta) extract fermented by a probiotic co-culture as a wall material for microencapsulation of Lactiplantibacillus plantarum and functional food development D de Sousa Melo, LL da Silva, PMM Martins, VH Buttrós, LR de Souza, ... Food Bioscience, 108056 , 2025 2025 Citations: 2
The origin of culture starters influences the chemical and sensory quality of coffee SJ Martinez, G de Brito Pereira, PMM Martins, NN Batista, DR Dias, ... International Journal of Food Microbiology, 111433 , 2025 2025 Citations: 2
Selection and Characterization of Non‐ Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations PMM Martins, IJ Falcão, NN Batista, PC Bernardes, RF Schwan Journal of Food Science 90 (7), e70431 , 2025 2025 Citations: 2
The importance of the technical specification when using geotextile tubes for mining applications PM Martins, NPB de Castro, T Stephens, N Ruiz 4th Pan American Conference on Geosynthetics , 2020 2020 Citations: 1
