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| Registros recuperados : 10 | |
| 6. |  | COELHO, E. F.; CARVALHO, G. C.; NASCIMENTO JUNIOR, A. L. do; COSTA, F. da S.; AZEVEDO, N. F. de; CONCEIÇÃO, B. S. Concentração de nitrato no solo sob fertirrigação com uréia e nitrato de potássio em diferentes concentrações na água de irrigação. In: CONGRESSO BRASILEIRO DE CIÊNCIA DO SOLO, 32., 2009, Fortaleza. O solo e a produção de bioenergia: perspectivas e desafios: anais. Fortaleza: SBCS: UFC, 2009. 1 CD-ROM. Trabalho 3239.| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 7. | | COSTA, F. da S.; COELHO, E. F.; CARVALHO, G. C.; BARROS, D. L.; SANTANA, J. A. do V.; NASCIMENTO JUNIOR, A. L. do. Condutividade elétrica do solo sob fertirrigação com diferentes concentrações de uréia e nitrato de potássio em bananeira da terra. In: CONGRESSO BRASILEIRO DE CIÊNCIA DO SOLO, 32., 2009, Fortaleza. O solo e a produção de bioenergia: perspectivas e desafios: anais. Fortaleza: SBCS: UFC, 2009. 01 CD ROM. Trabalho 3095| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 8. | | ANDRADE NETO, T. M. de; COELHO, E. F.; NASCIMENTO JUNIOR, A. L. do; SANTANA JUNIOR, E. B.; SILVA, A. C. P. da; CONCEIÇÃO, B. S. Avaliação e validação de modelo matemático de estimativa de potássio em função da umidade, da condutividade elétrica aparente e da solução do solo. In: CONGRESSO BRASILEIRO DE CIÊNCIA DO SOLO, 32., 2009, Fortaleza. O solo e a produção de bioenergia: perspectivas e desafios: anais. Fortaleza: SBCS: UFC, 2009. 01 CD ROM. Trabalho 3376| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 9. | | ANDRADE NETO, T. M. de; COELHO, E. F.; NASCIMENTO JUNIOR, A. L. do; BARBOSA, R. P.; SILVA, A. C. P. da; CONCEIÇÃO, B. S. Efeito de doses de fertilizante nitrogenado aplicadas via água de irrigação na condutividade elétrica do extrato de saturação e da solução do solo. In: CONGRESSO BRASILEIRO DE CIÊNCIA DO SOLO, 32., 2009, Fortaleza. O solo e a produção de bioenergia: perspectivas e desafios: anais. Fortaleza: SBCS: UFC, 2009. 01 CD ROM. Trabalho 3200| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 10. | | COSTA, F. da S.; COELHO, E. F.; SANTANA JUNIOR, E. B.; ANDRADE NETO, T. M. de; NASCIMENTO JUNIOR, A. L. do; SILVA, A. C. P. da; SOUZA, L. D. Estimativa da umidade na saturação e residual e dos parâmetros a e n da equação de Van Genuchten com base em atributos físicos do solo. In: REUNIÃO BRASILEIRA DE MANEJO E CONSERVAÇÃO DO SOLO E DA ÁGUA. 18., 2010, Teresina. Novos caminhos para a agricultura conservacionista no Brasil. Teresina: Embrapa Meio Norte, 2010. 1 CD-ROM. PDF 474.| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| Registros recuperados : 10 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
29/11/2022 |
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Data da última atualização: |
29/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
JIMENEZ, E. J. M.; MARTINS, P. M. M.; VILELA, A. L. de O.; BATISTA, N. N.; ROSA, S. D. V. F. da; DIAS, D. R.; SCHWAN, R. F. |
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Afiliação: |
EMERSON JOSUE MARTINEZ JIMENEZ, UNIVERSIDADE FEDERAL DE LAVRAS; PAMELA MYNSEN MACHADO MARTINS, UNIVERSIDADE FEDERAL DE LAVRAS; ANA LUIZA DE OLIVEIRA VILELA, UNIVERSIDADE FEDERAL DE LAVRAS; NADIA NARA BATISTA, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; DISNEY RIBEIRO DIAS, UNIVERSIDADE FEDERAL DE LAVRAS; ROSANE FREITAS SCHWAN, UNIVERSIDADE FEDERAL DE LAVRAS. |
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Título: |
Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Bioscience, v. 51, 102218, 2023. |
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Páginas: |
9 p. |
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DOI: |
https://doi.org/10.1016/j.fbio.2022.102218 |
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Idioma: |
Inglês |
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Conteúdo: |
Microbial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation (SIAF) in Coffea arabica L. for natural and pulped coffee. The yeasts were monitored by real-time polymerase chain reaction (qPCR). High-performance liquid chromatography (HPLC) detected citric, malic, and succinic acids in all fermented coffees. Furthermore, lactic acid was mainly identified in those coffees processed by the SIAF method. Volatile compounds (40) were detected by gas chromatography-mass spectrometry (GC-MS). Alterations in physiological quality were identified, with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity tests. All fermented coffees obtained scores above 80 points. The Torulospora delbrueckii yeast got the best score (86.50) in pulped coffee, and the Candida parapsilosis yeast received the highest score (85.90) in the natural coffee using the SIAF method. The coffees were characterized by aromas and flavors of citrus, caramel, honey, chocolate, and chestnut. The coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage's sensory quality, indicating that the use of yeast starters by SIAF favors the production of specialty coffees with differentiated sensory characteristics. MenosMicrobial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation (SIAF) in Coffea arabica L. for natural and pulped coffee. The yeasts were monitored by real-time polymerase chain reaction (qPCR). High-performance liquid chromatography (HPLC) detected citric, malic, and succinic acids in all fermented coffees. Furthermore, lactic acid was mainly identified in those coffees processed by the SIAF method. Volatile compounds (40) were detected by gas chromatography-mass spectrometry (GC-MS). Alterations in physiological quality were identified, with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity tests. All fermented coffees obtained scores above 80 points. The Torulospora delbrueckii yeast got the best score (86.50) in pulped coffee, and the Candida parapsilosis yeast received the highest score (85.90) in the natural coffee using the SIAF method. The coffees were characterized by aromas and flavors of citrus, caramel, honey, chocolate, and chestnut. The coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage's sensory quality, indicating that the use of yeast starters by SIAF favors the production of specialty coffees with... Mostrar Tudo |
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Thesagro: |
Coffea Arábica. |
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Thesaurus NAL: |
Anaerobic conditions; Fermentation; Seed quality. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1148954/1/Influence-of-anaerobic-fermentation-and-yeast-inoculation-on-the-viability.pdf
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Marc: |
LEADER 02355naa a2200265 a 4500
001 2148954
005 2022-11-29
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.fbio.2022.102218$2DOI
100 1 $aJIMENEZ, E. J. M.
245 $aInfluence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee.$h[electronic resource]
260 $c2023
300 $a9 p.
520 $aMicrobial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation (SIAF) in Coffea arabica L. for natural and pulped coffee. The yeasts were monitored by real-time polymerase chain reaction (qPCR). High-performance liquid chromatography (HPLC) detected citric, malic, and succinic acids in all fermented coffees. Furthermore, lactic acid was mainly identified in those coffees processed by the SIAF method. Volatile compounds (40) were detected by gas chromatography-mass spectrometry (GC-MS). Alterations in physiological quality were identified, with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity tests. All fermented coffees obtained scores above 80 points. The Torulospora delbrueckii yeast got the best score (86.50) in pulped coffee, and the Candida parapsilosis yeast received the highest score (85.90) in the natural coffee using the SIAF method. The coffees were characterized by aromas and flavors of citrus, caramel, honey, chocolate, and chestnut. The coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage's sensory quality, indicating that the use of yeast starters by SIAF favors the production of specialty coffees with differentiated sensory characteristics.
650 $aAnaerobic conditions
650 $aFermentation
650 $aSeed quality
650 $aCoffea Arábica
700 1 $aMARTINS, P. M. M.
700 1 $aVILELA, A. L. de O.
700 1 $aBATISTA, N. N.
700 1 $aROSA, S. D. V. F. da
700 1 $aDIAS, D. R.
700 1 $aSCHWAN, R. F.
773 $tFood Bioscience$gv. 51, 102218, 2023.
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Registro original: |
Embrapa Café (CNPCa) |
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