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http://dx.doi.org/10.3839/jabc.2020.011

Effects of fermented coffee on human gut microbiota  

Ko, Gwangpyo (Faculty of Biotechnology, School of life sciences, SARI Jeju National University)
Kim, Jin-Kyeong (Microbial Institute for Fermentation Industry (MIFI))
Jo, Seong-Wha (Microbial Institute for Fermentation Industry (MIFI))
Jeong, Do-Youn (Microbial Institute for Fermentation Industry (MIFI))
Unno, Tatsuya (Faculty of Biotechnology, School of life sciences, SARI Jeju National University)
Publication Information
Journal of Applied Biological Chemistry / v.63, no.1, 2020 , pp. 83-87 More about this Journal
Abstract
Fermented foods have been recognized as functional foods that provide health benefits, including the modulation of intestinal microbiota. Therefore, the aim of the present study was to examine the effects of coffee beans fermented with Lactobacillus plantarum and Bacillus amyloliquefaciens on healthy human gut microbiota. Fermentation increased the content of beneficial substances (i.e., flavonoids and polyphenols). The consumption of fermented coffee increased the occurrence of beneficial microorganisms such as fiber degraders and short-chain fatty acid producers, although no significant microbiota shifts were observed after the coffee consumption. The analysis of metabolic activities also showed no difference after the coffee consumption. Our study demonstrates that the consumption of the fermented coffee may increase some beneficial bacterial while remaining the gut microbiota and its activities.
Keywords
Fermented coffee; Functional food; Human gut microbiota; Microbial community analysis;
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