Potencial de las levaduras autóctonas del café como cultivos iniciadores para el proceso de fermentación de masa madre
Abstract
Coffee fermentation involves various microorganisms, mainly lactic acid bacteria (LAB) and yeasts, whose activity influences the sensory, aromatic, and nutritional properties of the beverage obtained as a final product. The metabolic characteristics of these autochthonous microorganisms can be exploited for their use as starter cultures for other fermentation processes, such as sourdough fermentation. In recent years, the use of sourdough for the elaboration of bakery products has gained relevance due to the multiple health benefits it can provide, in addition to improving the nutritional quality of one of the most widely consumed foods in the world. In this fermentative process, yeasts and LAB also participate. These microorganisms are often deliberately added as starter cultures to conduct sourdough fermentation at the industrial level. Therefore, this review aims to provide an overview of the potential of autochthonous yeasts for coffee fermentation as starter cultures for sourdough, as well as the important criteria to be considered when selecting them.
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References
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