ArticleFrontiers in microbiology2025
Metabolomic profiling of indigenous lactic acid bacteria reveals functional traits shaping the flavor and bioactivity of Ecuadorian coffee.
Article in Frontiers in microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Functional assessment of coffee cherry-derived non-conventional yeasts identifies promising candidates for probiotic and postbiotic applications.Frontiers in microbiology · 2026Article
- Comprehensive genomic and metabolomic profiling ofFrontiers in microbiology · 2026Article
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Authors and funding
6 authors.
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Abstract
Introduction: Microbial fermentation by lactic acid bacteria (LAB) significantly influences the flavor, quality, and functional attributes of coffee. However, the specific metabolic outputs and roles of LAB native strains to distinct Methods: Metabolite profiling was performed using capillary liquid chromatography tandem mass spectrometry (LC-MS/MS) with a SWATH-based data-independent acquisition (DIA) strategy in positive electrospray ionization (ESI+) mode, enabling detection of metabolites associated with flavor development, stress response, and antimicrobial potential. Functional group analysis via attenuated total reflectance Fourier transforms infrared (ATR-FTIR) spectroscopy provided insights into structural and biochemical changes, including protein, carbohydrate, and lipid modifications during LAB activity. Total polyphenol content (TPC) and total flavonoid content (TFC) were quantified to assess nutritional and antioxidant shifts. Results: Strain-specific metabolic signatures were identified. Conclusion: This study demonstrates the functional diversity of indigenous LAB strains from
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