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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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Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
07/05/2003 |
Data da última atualização: |
20/01/2020 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
ALVES, R. E.; RAMOS, V. H. V.; FILGUEIRAS, H. A. C.; SILVA, S. de M e; LIMA, M. A. C. de; MOSCA, J. L.; MENDONÇA, R. M. N.; SOUZA, D. V. e. |
Afiliação: |
RICARDO ELESBAO ALVES, CNPAT; MARIA AUXILIADORA COELHO DE LIMA, CPATSA. |
Título: |
Colheita e manuseio pós-colheita. |
Ano de publicação: |
2002 |
Fonte/Imprenta: |
In: ALVES, R. E.; FILGUEIRAS, H. A. C.; RAMOS, V. H. V. (Ed.). Graviola: pós-colheita. Brasília: Embrapa Informação Tecnológica; Fortaleza: Embrapa Agroindústria Tropical, 2002. |
Páginas: |
cap. 3, p. 22-32. |
Série: |
(Frutas do Brasil, 24). |
Idioma: |
Português |
Conteúdo: |
Colheita; Transporte para o galpão de embalagem; Características do galpão de embalagem; Operação no galpão de embalagem; Aramazanamento e transporte; Normas de qualidade; Meio ambiente e segurança alimentar. |
Palavras-Chave: |
Galpão de embalagem; Manuseio. |
Thesagro: |
Embalagem; Graviola; Pós-Colheita; Secagem; Transporte. |
Thesaurus NAL: |
Postharvest technology; Soursops. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/209112/1/Capitulo-III.pdf
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Marc: |
LEADER 01220naa a2200337 a 4500 001 1132423 005 2020-01-20 008 2002 bl uuuu u00u1 u #d 100 1 $aALVES, R. E. 245 $aColheita e manuseio pós-colheita. 260 $c2002 300 $acap. 3, p. 22-32. 490 $a(Frutas do Brasil, 24). 520 $aColheita; Transporte para o galpão de embalagem; Características do galpão de embalagem; Operação no galpão de embalagem; Aramazanamento e transporte; Normas de qualidade; Meio ambiente e segurança alimentar. 650 $aPostharvest technology 650 $aSoursops 650 $aEmbalagem 650 $aGraviola 650 $aPós-Colheita 650 $aSecagem 650 $aTransporte 653 $aGalpão de embalagem 653 $aManuseio 700 1 $aRAMOS, V. H. V. 700 1 $aFILGUEIRAS, H. A. C. 700 1 $aSILVA, S. de M e 700 1 $aLIMA, M. A. C. de 700 1 $aMOSCA, J. L. 700 1 $aMENDONÇA, R. M. N. 700 1 $aSOUZA, D. V. e. 773 $tIn: ALVES, R. E.; FILGUEIRAS, H. A. C.; RAMOS, V. H. V. (Ed.). Graviola: pós-colheita. Brasília: Embrapa Informação Tecnológica; Fortaleza: Embrapa Agroindústria Tropical, 2002.
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