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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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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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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroenergia. Para informações adicionais entre em contato com cnpae.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroenergia. |
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Data corrente: |
06/11/2020 |
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Data da última atualização: |
06/11/2020 |
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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: |
RODRIGUES, G. R.; PINTO, O. H. B.; SCHROEDER, L. F.; FERNANDES, G. da R.; COSTA, O. Y. A.; QUIRINO, B. F.; KURAMAE, E. E.; BARRETO, C. C. |
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Afiliação: |
Gisele Regina Rodrigues, Universidade Católica de Brasília; Otávio Henrique Bezerra Pinto, Universidade Católica de Brasília; Luís Felipe Schroeder, Universidade Católica de Brasília; Gabriel da Rocha Fernandes, Fundação Oswaldo Cruz; Ohana Yonara Assis Costa, Netherlands Institute of Ecology; BETANIA FERRAZ QUIRINO, CNPAE; Eiko Eurya Kuramae, Netherlands Institute of Ecology; Cristine Chaves Barreto, Universidade Católica de Brasília. |
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Título: |
Unraveling the xylanolytic potential of Acidobacteria bacterium AB60 from Cerrado soils. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
FEMS Microbiology Letters, v. 367, Issue 18, fnaa149, Sept. 2020. |
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Volume: |
367 |
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DOI: |
https://doi.org/10.1093/femsle/fnaa149 |
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Idioma: |
Inglês |
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Conteúdo: |
The presence of genes for glycosyl hydrolases in many Acidobacteria genomes indicates an important role in the degradation of plant cell wall material. Acidobacteria bacterium AB60 was obtained from Cerrado oligotrophic soil in Brazil, where this phylum is abundant. The 16S rRNA gene analyses showed that AB60 was closely related to the genera Occallatibacter and Telmatobacter. However, AB60 grew on xylan as carbon source, which was not observed in Occallatibacter species; but growth was not detected on medium containing carboxymethyl cellulose, as observed in Telmatobacter. Nevertheless, the genome analysis of AB60 revealed genes for the enzymes involved in cellulose as well as xylan degradation. In addition to enzymes involved in xylan degradation, α-L-rhamnosidase was detected in the cultures of AB60. Functional screening of a small-insert genomic library did not identify any clones capable of carboxymethyl cellulose degradation, but open reading frames coding α-L-arabinofuranosidase and α-L-rhamnosidase were present in clones showing xylan degradation halos. Both enzymes act on the lateral chains of heteropolymers such as pectin and some hemicelluloses. These results indicate that the hydrolysis of α-linked sugars may offer a metabolic niche for slow-growing Acidobacteria, allowing them to co-exist with other plant-degrading microbes that hydrolyze β-linked sugars from cellulose or hemicellulose backbones. |
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Palavras-Chave: |
AB60; Acidobacteria bacterium. |
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Thesagro: |
Bactéria; Bacteriologia do Solo; Cerrado; Genoma. |
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Thesaurus NAL: |
Acidobacteria; Alpha-L-rhamnosidase; Cellulases; Genomics; Xylanases. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02503naa a2200373 a 4500
001 2126343
005 2020-11-06
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1093/femsle/fnaa149$2DOI
100 1 $aRODRIGUES, G. R.
245 $aUnraveling the xylanolytic potential of Acidobacteria bacterium AB60 from Cerrado soils.$h[electronic resource]
260 $c2020
300 $a367
490 $v367
520 $aThe presence of genes for glycosyl hydrolases in many Acidobacteria genomes indicates an important role in the degradation of plant cell wall material. Acidobacteria bacterium AB60 was obtained from Cerrado oligotrophic soil in Brazil, where this phylum is abundant. The 16S rRNA gene analyses showed that AB60 was closely related to the genera Occallatibacter and Telmatobacter. However, AB60 grew on xylan as carbon source, which was not observed in Occallatibacter species; but growth was not detected on medium containing carboxymethyl cellulose, as observed in Telmatobacter. Nevertheless, the genome analysis of AB60 revealed genes for the enzymes involved in cellulose as well as xylan degradation. In addition to enzymes involved in xylan degradation, α-L-rhamnosidase was detected in the cultures of AB60. Functional screening of a small-insert genomic library did not identify any clones capable of carboxymethyl cellulose degradation, but open reading frames coding α-L-arabinofuranosidase and α-L-rhamnosidase were present in clones showing xylan degradation halos. Both enzymes act on the lateral chains of heteropolymers such as pectin and some hemicelluloses. These results indicate that the hydrolysis of α-linked sugars may offer a metabolic niche for slow-growing Acidobacteria, allowing them to co-exist with other plant-degrading microbes that hydrolyze β-linked sugars from cellulose or hemicellulose backbones.
650 $aAcidobacteria
650 $aAlpha-L-rhamnosidase
650 $aCellulases
650 $aGenomics
650 $aXylanases
650 $aBactéria
650 $aBacteriologia do Solo
650 $aCerrado
650 $aGenoma
653 $aAB60
653 $aAcidobacteria bacterium
700 1 $aPINTO, O. H. B.
700 1 $aSCHROEDER, L. F.
700 1 $aFERNANDES, G. da R.
700 1 $aCOSTA, O. Y. A.
700 1 $aQUIRINO, B. F.
700 1 $aKURAMAE, E. E.
700 1 $aBARRETO, C. C.
773 $tFEMS Microbiology Letters$gv. 367, Issue 18, fnaa149, Sept. 2020.
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