{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T18:06:22Z","timestamp":1780596382423,"version":"3.54.1"},"reference-count":36,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2022,8,4]],"date-time":"2022-08-04T00:00:00Z","timestamp":1659571200000},"content-version":"vor","delay-in-days":215,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Current Research in Food Science"],"published-print":{"date-parts":[[2022]]},"DOI":"10.1016\/j.crfs.2022.08.002","type":"journal-article","created":{"date-parts":[[2022,8,19]],"date-time":"2022-08-19T12:42:44Z","timestamp":1660912964000},"page":"1276-1286","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":8,"special_numbering":"C","title":["Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates"],"prefix":"10.1016","volume":"5","author":[{"given":"Yunjiao","family":"Liu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin Yi","family":"Chua","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenjiang","family":"Dong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuyun","family":"Lu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0868-2731","authenticated-orcid":false,"given":"Shao-Quan","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib1","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.jbiotec.2004.07.009","article-title":"Purification and characterization of a chlorogenic acid hydrolase from Aspergillus niger catalysing the hydrolysis of chlorogenic acid","volume":"115","author":"Asther","year":"2005","journal-title":"J. Biotechnol."},{"issue":"46","key":"10.1016\/j.crfs.2022.08.002_bib2","doi-asserted-by":"crossref","first-page":"11449","DOI":"10.1021\/jf303670z","article-title":"On the origin of free and bound staling aldehydes in beer","volume":"60","author":"Baert","year":"2012","journal-title":"J. Agric. Food Chem."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib3","doi-asserted-by":"crossref","first-page":"534","DOI":"10.3389\/fmicb.2018.00534","article-title":"Non-Saccharomyces in wine: effect upon Oenococcus oeni and malolactic fermentation","volume":"9","author":"Balmaseda","year":"2018","journal-title":"Front. Microbiol."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib4","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/2191-0855-3-28","article-title":"Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533","volume":"3","author":"Bel-Rhlid","year":"2013","journal-title":"Amb. Express"},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib5","doi-asserted-by":"crossref","first-page":"2597","DOI":"10.3389\/fmicb.2019.02597","article-title":"New insights into cinnamoyl esterase activity of Oenococcus oeni","volume":"10","author":"Collombel","year":"2019","journal-title":"Front. Microbiol."},{"issue":"2","key":"10.1016\/j.crfs.2022.08.002_bib6","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1111\/j.1755-0238.2003.tb00263.x","article-title":"Standardised methodology for testing malolactic bacteria and wine yeast compatibility","volume":"9","author":"Costello","year":"2008","journal-title":"Aust. J. Grape Wine Res."},{"issue":"13","key":"10.1016\/j.crfs.2022.08.002_bib7","doi-asserted-by":"crossref","first-page":"7731","DOI":"10.1021\/jf100199n","article-title":"Effect of yeast mannoproteins and grape polysaccharides on the growth of wine lactic acid and acetic acid bacteria","volume":"58","author":"Diez","year":"2010","journal-title":"J. Agric. Food Chem."},{"issue":"18","key":"10.1016\/j.crfs.2022.08.002_bib8","doi-asserted-by":"crossref","first-page":"7687","DOI":"10.1007\/s00253-019-10064-1","article-title":"Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria","volume":"103","author":"Englezos","year":"2019","journal-title":"Appl. Microbiol. Biotechnol."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib9","doi-asserted-by":"crossref","first-page":"2554","DOI":"10.3389\/fmicb.2017.02554","article-title":"The impact of single amino acids on growth and volatile aroma production by Saccharomyces cerevisiae strains","volume":"81","author":"Fairbairn","year":"2017","journal-title":"Front. Microbiol."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib10","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1038\/s41598-017-01149-w","article-title":"Succinate supplementation improves metabolic performance of mixed glial cell cultures with mitochondrial dysfunction","volume":"7","author":"Giorgi-Coll","year":"2017","journal-title":"Sci. Rep."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib11","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.fm.2019.04.008","article-title":"Influence of nitrogen status in wine alcoholic fermentation","volume":"83","author":"Gobert","year":"2019","journal-title":"Food Microbiol."},{"issue":"5","key":"10.1016\/j.crfs.2022.08.002_bib12","doi-asserted-by":"crossref","first-page":"355","DOI":"10.1016\/S0141-0229(97)00205-6","article-title":"Degradation and product analysis of caffeine and related dimethylxanthines by filamentous fungi","volume":"22","author":"Hakil","year":"1998","journal-title":"Enzym. Microb. Technol."},{"issue":"5","key":"10.1016\/j.crfs.2022.08.002_bib13","doi-asserted-by":"crossref","first-page":"2","DOI":"10.2225\/vol13-issue5-fulltext-1","article-title":"Characterisation of the anti-yeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages","volume":"13","author":"Kantachote","year":"2010","journal-title":"Electron. J. Biotechnol."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib14","first-page":"1388","article-title":"PubChem in 2021: new data content and improved web interfaces","volume":"49","author":"Kim","year":"2019","journal-title":"Nucleic Acids Res."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib16","doi-asserted-by":"crossref","first-page":"489","DOI":"10.1016\/j.crfs.2021.07.004","article-title":"The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: the yeasts growth and chemical compounds modulation by yeast extracts","volume":"4","author":"Liu","year":"2021","journal-title":"Curr. Res. Food Sci."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib17","first-page":"1","article-title":"Concurrent inoculations of Oenococcus oeni and Lachancea thermotolerans: impacts on non-volatile and volatile components of spent coffee grounds hydrolysates","volume":"148","author":"Liu","year":"2021","journal-title":"LWT--Food Sci. Technol."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib18","first-page":"1","article-title":"Biotransformation of spent coffee grounds by fermentation with monocultures of Saccharomyces cerevisiae and Lachancea thermotolerans aided by yeast extracts","volume":"138","author":"Liu","year":"2021","journal-title":"LWT--Food Sci. Technol."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib19","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.lwt.2017.08.074","article-title":"Effects of different inoculation strategies of Saccharomyces cerevisiae and Williopsis saturnus on chemical components of mango wine","volume":"87","author":"Lu","year":"2018","journal-title":"LWT--Food Sci. Technol."},{"key":"10.1016\/j.crfs.2022.08.002_bib20","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/j.foodchem.2016.07.158","article-title":"Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation","volume":"215","author":"Lu","year":"2017","journal-title":"Food Chem."},{"issue":"5","key":"10.1016\/j.crfs.2022.08.002_bib21","doi-asserted-by":"crossref","first-page":"1511","DOI":"10.1002\/jsfa.7253","article-title":"Assessment of volatile and non\u2010volatile compounds in durian wines fermented with four commercial non\u2010Saccharomyces yeasts","volume":"96","author":"Lu","year":"2016","journal-title":"J. Sci. Food Agric."},{"issue":"4","key":"10.1016\/j.crfs.2022.08.002_bib22","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/beverages4040105","article-title":"Increasing the sustainability of the coffee agro-industry: spent coffee grounds as a source of new beverages","volume":"4","author":"Machado","year":"2018","journal-title":"Beverages"},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib23","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1099\/00221287-148-1-325","article-title":"NAD (P) H regeneration is the key for heterolactic fermentation of hexoses in Oenococcus oeni","volume":"148","author":"Maicas","year":"2002","journal-title":"Microbiology"},{"issue":"10","key":"10.1016\/j.crfs.2022.08.002_bib24","doi-asserted-by":"crossref","first-page":"5715","DOI":"10.1128\/AEM.70.10.5715-5731.2004","article-title":"Lactic acid bacteria as a potential source of enzymes for use in vinification","volume":"70","author":"Matthews","year":"2004","journal-title":"Appl. Environ. Microbiol."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib25","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.jiec.2018.11.054","article-title":"Spent coffee grounds: a review on current utilization","volume":"71","author":"McNutt","year":"2019","journal-title":"J. Ind. Eng. Chem."},{"issue":"9","key":"10.1016\/j.crfs.2022.08.002_bib26","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.3390\/foods9091231","article-title":"The role of yeasts and lactic acid bacteria on the metabolism of organic acids during winemaking","volume":"9","author":"Mendes Ferreira","year":"2020","journal-title":"Foods"},{"issue":"11","key":"10.1016\/j.crfs.2022.08.002_bib27","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1002\/biot.202000064","article-title":"Pyrazines: synthesis and industrial application of these valuable flavor and fragrance compounds","volume":"15","author":"Mortzfeld","year":"2020","journal-title":"Biotechnol. J."},{"issue":"2","key":"10.1016\/j.crfs.2022.08.002_bib28","doi-asserted-by":"crossref","first-page":"1","DOI":"10.13057\/biodiv\/d230231","article-title":"Chlorogenic acid and caffeine content of fermented robusta bean","volume":"23","author":"Purwoko","year":"2022","journal-title":"Biodiversitas J. Biol. Divers."},{"issue":"2","key":"10.1016\/j.crfs.2022.08.002_bib30","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1111\/j.1755-0238.2005.tb00285.x","article-title":"Yeast and bacterial modulation of wine aroma and flavour","volume":"11","author":"Swiegers","year":"2005","journal-title":"Aust. J. Grape Wine Res."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib31","doi-asserted-by":"crossref","first-page":"406","DOI":"10.1016\/j.lwt.2015.10.064","article-title":"Simultaneous inoculation of yeasts and lactic acid bacteria: effects on fermentation dynamics and chemical composition of Negroamaro wine","volume":"66","author":"Tristezza","year":"2016","journal-title":"LWT--Food Sci. Technol."},{"issue":"8","key":"10.1016\/j.crfs.2022.08.002_bib32","doi-asserted-by":"crossref","first-page":"4449","DOI":"10.1002\/fsn3.1745","article-title":"Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia\u2010ficus\u2010indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization","volume":"8","author":"Tsegay","year":"2020","journal-title":"Food Sci. Nutr."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib33","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/fermentation5010027","article-title":"Use of nonconventional yeasts for modulating wine acidity","volume":"5","author":"Vilela","year":"2019","journal-title":"Fermentation"},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib34","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/fermentation6010022","article-title":"Modulating wine pleasantness throughout wine-yeast co-inoculation or sequential inoculation","volume":"6","author":"Vilela","year":"2020","journal-title":"Fermentation"},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib35","first-page":"1","article-title":"Lactic acid bacteria in wine: technological advances and evaluation of their functional role","volume":"3192","author":"Virdis","year":"2021","journal-title":"Front. Microbiol."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib36","first-page":"1","article-title":"Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavour volatiles of apple juice","volume":"122","author":"Wu","year":"2020","journal-title":"LWT--Food Sci. Technol."},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib38","doi-asserted-by":"crossref","first-page":"367","DOI":"10.1080\/19476337.2017.1406995","article-title":"Characterisation of aroma compounds present in an industrial recovery concentrate of coffee flavour","volume":"16","author":"Zapata","year":"2018","journal-title":"CyTA - J. Food"},{"issue":"1","key":"10.1016\/j.crfs.2022.08.002_bib40","first-page":"54","article-title":"The effect of lactic acid bacteria on cocoa bean fermentation","volume":"205","author":"Zhao","year":"2015","journal-title":"Int. J. Food Microbiol."}],"container-title":["Current Research in Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927122001198?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927122001198?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,11,12]],"date-time":"2025-11-12T09:53:31Z","timestamp":1762941211000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2665927122001198"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022]]},"references-count":36,"alternative-id":["S2665927122001198"],"URL":"https:\/\/doi.org\/10.1016\/j.crfs.2022.08.002","relation":{},"ISSN":["2665-9271"],"issn-type":[{"value":"2665-9271","type":"print"}],"subject":[],"published":{"date-parts":[[2022]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates","name":"articletitle","label":"Article Title"},{"value":"Current Research in Food Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.crfs.2022.08.002","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2022 The Authors. Published by Elsevier B.V.","name":"copyright","label":"Copyright"}]}}