MICROBIAL FERMENTATION IN COFFEE PROCESSING: A COMPREHENSIVE BIBLIOMETRIC ANALYSIS REVEALING GLOBAL TRENDS, RESEARCH FRONTIERS, AND TECHNOLOGICAL DIRECTIONS (2020–2026)

Abstract

Microbial fermentation plays a critical role in shaping coffee quality through biochemical transformations during postharvest processing. This study aimed to analyze global research trends, key contributors, and emerging directions in microbial coffee fermentation using a bibliometric approach. Bibliographic data were retrieved from the Scopus database (2020–2026) and analyzed using the Bibliometrix package in R and VOSviewer to examine publication growth, influential authors, institutions, countries, collaboration networks, and thematic structures. A total of 237 publications involving 929 authors were identified, indicating a rapidly expanding and multidisciplinary research field. Results show a steady increase in scientific output, driven by growing interest in controlled fermentation, microbial starter cultures, and advanced analytical techniques. Highly cited studies emphasize the role of yeasts and lactic acid bacteria in metabolite production and flavor development, while emerging research highlights the shift toward process optimization and precision fermentation systems. Overall, the findings demonstrate that microbial coffee fermentation research is evolving from descriptive microbial studies toward integrated, technology-driven approaches. This study provides a comprehensive synthesis of research trends and highlights the importance of controlled fermentation strategies for improving coffee quality and supporting specialty coffee production.