Abstract:
Coffea arabica berries and Roasted Ground Coffea arabica beans were used as substrates
in wine making and were tested for its potential as a carrier of probiotic bacteria. In order
to do this, the wine samples were subjected to malolactic fermentation (MLF) with the
use of Lactobacillus plantarum BS. The alcoholic fermentation (AF) lasted for 21 days
with only the yeast cells being isolated. The MLF lasted for 8 days with only the
L. plantarum being isolated. The viability of the lactic acid bacteria (LAB) were also
monitored in wines with or without musts and in wines stored in low or room
temperature. Wines with musts and stored at low temperatures sustained the LAB longer
than wines without must and stored in room temperature. The LAB were tested for its
probiotic properties, which include antimicrobial spectrum and acid and bile tolerance.
L. plantarwn inhibited Staphylococcus aureus, Escherichia coli, and Gluconacetobacter
xylinus. The supernatant also inhibited the enumerated test microorganisms but without
distinct clearing zone. L. plantarum did not survive in extreme acidic condition (pH 2)
after 2 hours incubation. However, it did survive in great numbers in MRS medium pH 3.
In the presence of 2% oxgall, L. plantarum exhibited a survival percentage of 1.25%
while in medium with 0.3% oxgall, the survival percentage of L. plantarum was 62.18%.
The sensory evaluation of the wines resulted in preference (p < 0.001) of wine samples
with L. plantarum in Coffee Berry Wines (CBW) and no significant preference
(p = 0.296) for any of the wine samples of Roasted ground Coffee Bean Wine (RGCBW).
CBW was also more preferred than RGCBW. Our experiment shows that wine developed
from coffee can be a substrate and carrier of L. plantarum. Also, that L. plantarum
isolated from the coffee wines exhibited excellent probiotic capabilities, thereby making
it a good candidate as probiotic.
