<![CDATA[Abstract. Purwoko T, Marliyana SD, Setyaningsih R, Suranto S. 2026. Biotransformation of chlorogenic acids by Lactobacillus casei, Leuconostoc mesenteroides, Saccharomyces cerevisiae, and Rhizopus oryzae. Asian J Agric 10 (2): g100234. https://doi.org/10.13057/asianjagric/g100234. Coffee beans naturally contain phenolic compounds, caffeine, and chlorogenic acids. Robusta and Arabica coffees contain caffeine and chlorogenic acids, but Robusta beans generally have higher levels of both phenolics. Lowering caffeine and chlorogenic acid levels is achieved through microbial fermentation. Caffeoylquinic acid, which is a form of chlorogenic acid, breaks down, forming two phenolic compounds, i.e., caffeic acid and quinic acid. Microorganisms can further change these caffeic and quinic acids into other compounds. The objective of this study was to identify the compounds that result when food microorganisms, specifically Lactobacillus casei, Leuconostoc mesenteroides, Saccharomyces cerevisiae, and Rhizopus oryzae break down chlorogenic acid. Chlorogenic acid (caffeoylquinic acid) was added to the NB and PDB media. After sterilization, L. casei and Leu. mesenteroides suspensions were each poured into NB containing 2 g/L chlorogenic acid, and S. cerevisiae and R. oryzae suspensions were each poured into PDB containing 2 g/L chlorogenic acid. These cultures were incubated for four days at 28°C in a shaking water bath (90 rpm). Lactobacillus casei and Leu. mesenteroides performed higher degradation of chlorogenic acid, while R. oryzae performed lower degradation of chlorogenic acid. The findings showed that bacterium L. casei could break down chlorogenic (caffeoylquinic) acid into eight phenolic compounds, i.e., gallic acid, shikimic acid, quinic acid, dihydrocaffeic acid, caffeic acid, ferulic acid, p-coumaric acid, and isoferulic acid. Other microorganisms also broke down chlorogenic acid in the same way as L. casei, except that the bacterium Leu. mesenteroides did not produce p-coumaric acid, fungus R. oryzae did not produce isoferulic acid, and yeast S. cerevisiae did not produce ferulic and p-coumaric acids.]]>
