In this slide we present the
reasons for selecting these chemicals for measurement. [CLICK]
Over 175 different
microorganisms have been identified in fermenting coffee. [CLICK]
Among them are
bacteria[CLICK] that are classified as “good fermentation” agents because
they grow under the conditions of fermenting mucilage , which included the
presence of oxygen,a pH above 5.0,
and temperature about 20 degrees.
[CLICK] Furthermore, they
produce products such as water, carbon dioxide, and organic acids such as
lactic acid.These products do not
damage the beans or adversely affect coffee quality. [CLICK]
Enzymes present in the fruit
are less active than bacteria[CLICK] and also are considered to result in
good fermentation [CLICK] and produce pectic acids. [CLICK]
Yeasts may also begin to
grow in the later stages of fermentation. [CLICK] They are considered to
bring about “bad fermentation”.They
grow at lower pH (below 5.0) and eitherwith or without oxygen. [CLICK] They produce products that include
alcohol and acids that are harmful for the beans and produce off-flavors.
[CLICK]
Our tests include
fermentation conditions of temperatureandpH, the food used by the
microorganisms(glucose), and the products of the fermentation, Lactic Acid
(good) and Alcohol (bad). [CLICK]