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Registro Completo |
Biblioteca(s): |
Embrapa Café. |
Data corrente: |
29/11/2022 |
Data da última atualização: |
29/11/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
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. |
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. |
Título: |
Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Food Bioscience, v. 51, 102218, 2023. |
Páginas: |
9 p. |
DOI: |
https://doi.org/10.1016/j.fbio.2022.102218 |
Idioma: |
Inglês |
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 |
Thesagro: |
Coffea Arábica. |
Thesaurus Nal: |
Anaerobic conditions; Fermentation; Seed quality. |
Categoria do assunto: |
-- |
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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Registro Completo
Biblioteca(s): |
Embrapa Amazônia Ocidental. |
Data corrente: |
06/12/2021 |
Data da última atualização: |
04/11/2022 |
Tipo da produção científica: |
Documentos |
Autoria: |
OLIVEIRA, I. J. de; SILVA, K. E. da; KRUG, C.; MUNIZ, A. W.; TRINDADE, L. C. H.; NICOLAU, A. C. B.; CHAGAS, E. C.; MENEGHETTI, G. A.; PINHEIRO, J. O. C.; GARCIA, M. V. B.; RODRIGUES, M. do R. L.; LOPES, R.; LIMA, R. M. B. de. |
Afiliação: |
INOCENCIO JUNIOR DE OLIVEIRA, CPAA; KATIA EMIDIO DA SILVA, CPAA; CRISTIANE KRUG, CPAA; ALEKSANDER WESTPHAL MUNIZ, CPAA; LEA CRISTINA HEINZEN TRINDADE, CPAA; ANA CAROLINA BARBOSA NICOLAU, CPAA; EDSANDRA CAMPOS CHAGAS, CPAA; GILMAR ANTONIO MENEGHETTI, CPAA; JOSE OLENILSON COSTA PINHEIRO, CPAA; MARCOS VINICIUS BASTOS GARCIA, CPAA; MARIA DO ROSARIO LOBATO RODRIGUES, CPAA; RICARDO LOPES, CPAA; ROBERVAL MONTEIRO BEZERRA DE LIMA, CPAA. |
Título: |
Plano de Execução da Unidade (PEU) - 2021: pesquisa, desenvolvimento e inovação. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Manaus: Embrapa Amazônia Ocidental, 2021. |
Páginas: |
50 p. |
Série: |
(Embrapa Amazônia Ocidental. Documentos, 155). |
ISSN: |
1517-3135 |
Idioma: |
Português |
Notas: |
ODS |
Conteúdo: |
Contextualização. Análise do Ambiente interno. Análise do Ambiente externo. Formulação estratégica dos compromissos do PEU. |
Palavras-Chave: |
Objetivo de desenvolvimento sustentável; Sustentabilidade. |
Thesagro: |
Agricultura; Inovação; Instituição de Pesquisa; Planejamento Estratégico. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/230484/1/Doc-155.pdf
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Marc: |
LEADER 01233nam a2200373 a 4500 001 2137182 005 2022-11-04 008 2021 bl uuuu 00u1 u #d 022 $a1517-3135 100 1 $aOLIVEIRA, I. J. de 245 $aPlano de Execução da Unidade (PEU) - 2021$bpesquisa, desenvolvimento e inovação.$h[electronic resource] 260 $aManaus: Embrapa Amazônia Ocidental$c2021 300 $a50 p. 490 $a(Embrapa Amazônia Ocidental. Documentos, 155). 500 $aODS 520 $aContextualização. Análise do Ambiente interno. Análise do Ambiente externo. Formulação estratégica dos compromissos do PEU. 650 $aAgricultura 650 $aInovação 650 $aInstituição de Pesquisa 650 $aPlanejamento Estratégico 653 $aObjetivo de desenvolvimento sustentável 653 $aSustentabilidade 700 1 $aSILVA, K. E. da 700 1 $aKRUG, C. 700 1 $aMUNIZ, A. W. 700 1 $aTRINDADE, L. C. H. 700 1 $aNICOLAU, A. C. B. 700 1 $aCHAGAS, E. C. 700 1 $aMENEGHETTI, G. A. 700 1 $aPINHEIRO, J. O. C. 700 1 $aGARCIA, M. V. B. 700 1 $aRODRIGUES, M. do R. L. 700 1 $aLOPES, R. 700 1 $aLIMA, R. M. B. de
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