Coffee Fermentation Using Pichia Kluyveri and Lactiplantibacillus Plantarum

ChangeBridge: Patent Apps - Biotech (C12N)

Detected March 27th, 2026

Summary

The USPTO has published a patent application (US20260083149A1) from CHR. HANSEN A/S detailing a method for coffee fermentation using specific yeast and bacteria strains. The application focuses on improving coffee bean and beverage production through controlled fermentation processes.

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What changed

This document is a published patent application from the USPTO, not a regulatory rule or guidance. It describes a novel method for fermenting coffee beans and producing coffee-based products using a combination of Pichia kluyveri and Lactiplantibacillus plantarum.

While not a direct regulatory requirement, this patent application signifies potential innovation in food technology, specifically in coffee processing. Companies in the food manufacturing sector, particularly those involved in fermentation or coffee production, may wish to review this application for competitive intelligence or potential licensing opportunities. There are no immediate compliance actions required based on this publication.

Source document (simplified)

← USPTO Patent Applications

Coffee Fermentation Using Pichia Kluyveri and Lactiplantibacillus Plantarum

Application US20260083149A1 Kind: A1 Mar 26, 2026

Assignee

CHR. HANSEN A/S

Inventors

Emil ERIKSSON, Sofie SAERENS

Abstract

The present invention is in the field of food technology. It relates to methods for producing coffee beans, coffee beverages and coffee-based products, characterized in that at fermentation is carried out by inoculating coffee cherries with Pichia kluyveri and Lactiplantibacillus plantarum. The invention provides starter cultures and uses thereof for fermenting coffee plant material, as well as fermented coffee beans prepared according to methods described herein.