Probiotic Activities of Microorganisms Isolated from Two Coffea arabica Wine Preparations: Berries and Roasted Ground Beans Inoculated with Saccharomyces cerevisiae and Lactobacillus plantarum

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.