食品工业科技2026，Vol.47Issue(3)：12-21,10.DOI:10.13386/j.issn1002-0306.2025010133
咖啡发酵过程中的微生物及其与风味形成关系的研究进展
Research Progress on Relationship between Microbial and Flavor Development in Coffee Fermentation
摘要
Abstract
Fermentation serves as a critical process in coffee fruit processing for flavor development.Microbial metabolites produced during this biochemical transformation substantially contribute to the aromatic profile and flavor characteristics of roasted coffee beans.Microorganisms degrade coffee fruit mucilage and produce metabolites such as esters,ketones,alcohols,acids,and aldehydes.The interactions between these compounds contribute to the complexity of the final flavor profile of coffee.This review systematically summarizes the predominant microbial community structures and succession of coffee fermentation processes(wet,dry,and semi-dry methods),elucidates the impacts of lactic acid bacteria,yeasts,other bacterial,and filamentous fungi on flavor development,and the underlying metabolic pathways involved in these biochemical interactions.This review aims to establish a theoretical framework for targeted flavor modulation in coffee and to advance the sustainable efficiency of coffee industry practices.关键词
咖啡/发酵/微生物菌群/风味成分/风味机理Key words
coffee/fermentation/microbial community/flavor components/flavor mechanism分类
轻工纺织引用本文复制引用
倪婕,汤回花,唐浩源,唐艳平,李宏,胡永金..咖啡发酵过程中的微生物及其与风味形成关系的研究进展[J].食品工业科技,2026,47(3):12-21,10.基金项目
云南省科技厅重大专项云南咖啡绿色加工关键技术开发与产业化应用(202502AE090034) （202502AE090034）
云南省咖啡重点实验室(云南农业大学)(202449CE340030) （云南农业大学）
广西高校中青年教师科研基础能力提升项目(2025KY1898). （2025KY1898）
