Composition of Coffee Beans Influenced by Bioprocessing with Selected Bacteria.

Both green and roasted fermented samples showed a trend similar to that described above for polyphenols—with longer fermentation duration, a significant increase in the amount of 3-CQA was observed.

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The amounts of simple sugars (fructose and glucose) in fermented beans exhibited a decreasing trend, reaching trace levels or becoming undetectable after 12 h for Arabica beans and after 24 h for Robusta beans.

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Upon roasting, Arabica controls generally showed an increasing trend in redness and yellowness with longer processing times; in Robusta beans significant increase was observed at the earlier stages, however with prolonged duration, values of color parameters decreased to the levels observed after 6 h of fermentation.

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