Isolating, Characterizing Lactic Acid Bacteria in Fermented Coffee

This research chose the best growth media to isolate homogeneous lactic acid bacteria in fermented coffee and identify some characteristics of bacteria as a basis for the next step study of the role involed in flavor creation process based on the ability to metabolize sugar into organic acids. The research isolated 13 strains of lactic acid bacteria notation C1 – C13. The MRS supplemented with coffee extract was used as a cultural environment for microbial biomass. Thirteen strains in cultural media were tested with some propertiesm and results showed that 7 bacteria can grow in the culture supplemented with coffee water. Among them strains C5 and C12 produce higher acid than the others