Page 47 - FoodFocusThailand No.242 June 2026

SMART PRODUCTION

Co-Fermentation: for these two yeasts. We compared simultaneous inoculation (where both yeasts
The Key to Developing were inoculated into the mash at the same time) and sequential inoculation (where
High-Quality Coffee Pulp Wine K. marxianus was inoculated first, followed by S. cerevisiae several days later).
One of the most important factors Furthermore, we optimized the inoculation ratio between S. cerevisiae and
critically impacting wine quality is the K. marxianus introduced into the mash. As a result, we found that the co-fermentation
yeast fermentation step. This step of S. cerevisiae and K. marxianus could enhance and diversify the flavor profile
creates the widest variety of secondary of coffee pulp wine. Ultimately, this proof-of-concept study demonstrates a novel
flavor compounds, such as esters approach to upcycling spent coffee pulp through the application of fermentation
(which contribute fruity and floral science for the development of high-value products in the future.
aromas). In industrial fermentation,
yeast can be divided into two main
groups: Saccharomyces (primarily
S. cerevisiae) and non-Saccharomyces More Information Service Info C005
groups. The main difference between
these two groups is their fermentation
ability; particularly, S. cerevisiae can
withstand high fermentation rates and
tolerate harsh environments. On the
other hand, many non-Saccharomyces
yeasts (e.g., Kluyveromyces
marxianus, Hanseniaspora uvarum,
and Torulaspora delbrueckii) have
been found to produce a wider variety
of secondary metabolites and flavor
compounds than S. cerevisiae.
Commercially, most beverage
industries currently utilize only
S. cerevisiae during fermentation to
ensure product consistency. However,
using S. cerevisiae alone may lead to
product homogenization and a lack of
unique, complex flavor characteristics.
This has led to popular recent studies
in grape winemaking involving
“co-fermentation” between
S. cerevisiae and non-Saccharomyces
yeasts. The principle of this approach
is allowing S. cerevisiae to produce
ethanol while the non-Saccharomyces
yeast produces flavor compounds,
mimicking traditional natural wine
fermentation that utilizes mixed starter
cultures from grapes, vineyards,
and fermentation environments.
Nonetheless, without appropriate
control and management, this approach
could lead to wine spoilage.
Given this background, a recent
study from our laboratory aimed to
reduce coffee industry waste by utilizing
spent coffee pulp (cascara) as a raw
material to develop coffee pulp wine.
We implemented a co-fermentation
approach using S. cerevisiae and a
non-Saccharomyces yeast, specifically
K. marxianus. The basis for choosing
these two yeast species is that they
both hold Generally Recognized as
Safe (GRAS) status, ensuring their
safety for consumption and application
in the food and beverage sectors.
Subsequently, several criteria were
optimized to ensure the success of the
co-fermentation system. For example,
we optimized the inoculation methods

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