Functional and Technological Characterization of Microorganisms Isolated from Wet Coffee Fermentation in Brazil: A Multivariate Approach for the Selection of Promising Isolates

Abstract Coffee fermentation is a stage of wet coffee processing carried out by microorganisms. This study aimed to characterize microorganisms isolated from wet coffee fermentation by their enzymatic potential and to evaluate how different stress conditions affect the selection of strains with the best biotechnological potential. A total of 234 bacteria and 132 yeasts were used. Enzymatic characterization of the isolates was conducted to assess amylolytic, cellulolytic, pectinolytic, proteolytic, and xylanolytic activities. The isolates were also tested for resistance under different levels of glucose and fructose, acetic and lactic acids, ethanol, pH, and temperature. The microorganisms showed enzymatic activity. The variables that most influenced bacterial separation were 30 and 40 °C and fructose, ethanol, and acetic acid concentrations. For yeasts, the key variables were pH, glucose, lactic acid concentrations, and 25 °C. The microorganisms demonstrate potential for future validation before their application in wet coffee fermentation.