Dual Culture Fermentation of Arabica Coffee Using Monascus sp. and Saccharomyces cerevisiae: Growth Behaviour and Nutritional Impact

Abstract

Coffee fermentation is traditionally applied during post-harvest processing to improve flavour development; however, its potential to enhance functional and bioactive properties remains underexplored. Advanced microbial fermentation using selected starter cultures offers opportunities to enrich coffee with health-promoting metabolites. Baker’s yeast Saccharomyces cerevisiae and red rice fungus Monascus sp. are well-established fermentative microbes known for their capacity to generate bioactive compounds. However, studies investigating the use of these strains in a dual culture fermentation system for coffee processing have not yet been reported. This study aimed to evaluate the growth behaviour and nutritional effects of these microbial strains on Arabica coffee.