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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
29/12/2014 |
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Data da última atualização: |
03/06/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ESPÍRITO-SANTO, F. D. B.; GLOOR, M.; KELLER, M.; MALHI, Y.; SAATCHI, S.; NELSON, B.; OLIVEIRA JUNIOR, R.; PEREIRA, C.; LLOYD, J.; FROLKING, S.; PALACE, M.; SHIMABUKURO, Y.; DUARTE, V.; MENDONZA, A.; LOPEZ-GONZALEZ, G.; BAKER, T. R.; FELDPAUSCH, T.; ASNER, G.; BOYD, D.; PHILLIPS, O. |
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Afiliação: |
Fernando D. B. Espirito-Santo, NASA Jet Propulsion Laboratory; Manuel Gloor, University of Leeds; Michael Keller, Usda Forest Service C/o Gisel; Yadvinder Malhi, University of Oxford; Sassan Saatchi, NASA Jet Propulsion Laboratory; BRUCE NELSON, INPA; RAIMUNDO COSME DE OLIVEIRA JUNIOR, CPATU; CLEUTON PEREIRA; Jon Lloyd, Imperial College London; Steve Frolking, Univ New Hampshire; Michael Palace, Complex System Research Center; Yosio Shimabukuro, INPE; Valdete Duarte, INPE; Abel Mendoza, Jardin Botanico de Missouri; Gabriela Lopez-Gonzalez, University of Leeds; Tim R. Baker, University of Leeds; Ted Feldpausch, University of Leeds; Gregory Asner, Carnegie Institution for Science; Doreen Boyd, University of Nottingham, UK; Oliver Phillips, University of Leeds. |
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Título: |
The spectrum of natural forest disturbances and the Amazon forest carbon balance. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
In: AGU FALL MEETING, 2014, San Francisco. [Proceedings]. [San Francisco]: AGU, 2014. |
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Idioma: |
Inglês |
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Palavras-Chave: |
Amazon; Florest. |
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Thesagro: |
Carbono; Floresta. |
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Thesaurus Nal: |
Amazonia; carbon. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/114609/1/2014AGUFallMeeting2.pdf
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Marc: |
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001 2003888
005 2022-06-03
008 2014 bl uuuu u00u1 u #d
100 1 $aESPÍRITO-SANTO, F. D. B.
245 $aThe spectrum of natural forest disturbances and the Amazon forest carbon balance.$h[electronic resource]
260 $aIn: AGU FALL MEETING, 2014, San Francisco. [Proceedings]. [San Francisco]: AGU$c2014
650 $aAmazonia
650 $acarbon
650 $aCarbono
650 $aFloresta
653 $aAmazon
653 $aFlorest
700 1 $aGLOOR, M.
700 1 $aKELLER, M.
700 1 $aMALHI, Y.
700 1 $aSAATCHI, S.
700 1 $aNELSON, B.
700 1 $aOLIVEIRA JUNIOR, R.
700 1 $aPEREIRA, C.
700 1 $aLLOYD, J.
700 1 $aFROLKING, S.
700 1 $aPALACE, M.
700 1 $aSHIMABUKURO, Y.
700 1 $aDUARTE, V.
700 1 $aMENDONZA, A.
700 1 $aLOPEZ-GONZALEZ, G.
700 1 $aBAKER, T. R.
700 1 $aFELDPAUSCH, T.
700 1 $aASNER, G.
700 1 $aBOYD, D.
700 1 $aPHILLIPS, O.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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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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Embrapa Café (CNPCa) |
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