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Registro Completo |
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
11/07/1996 |
Data da última atualização: |
22/07/2013 |
Autoria: |
WALDER, V. M.; SOUZA, J. A. de. |
Afiliação: |
VLADIMIR MELGES WALDER; JOAQUIM ALEIXO DE SOUZA. |
Título: |
Caracterização do produtor do abacaxi do Municipio de Itapemerim, ES. |
Ano de publicação: |
1977 |
Fonte/Imprenta: |
Vitória, ES: EMATER, 1977. |
Páginas: |
25p. |
Série: |
(EMATER. Boletim técnico, 10). |
Idioma: |
Português |
Conteúdo: |
A cultura do abacaxi reveste-se de importância econômica para o Estado do Espírito Santo pelo fato de ser voltada, principalmente, para outros mercados internos, dessa forma contribuindo para a arrecadação estadual. |
Thesagro: |
Abacaxi; Comercialização. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00679nam a2200169 a 4500 001 1637824 005 2013-07-22 008 1977 bl uuuu u0uu1 u #d 100 1 $aWALDER, V. M. 245 $aCaracterização do produtor do abacaxi do Municipio de Itapemerim, ES. 260 $aVitória, ES: EMATER$c1977 300 $a25p. 490 $a(EMATER. Boletim técnico, 10). 520 $aA cultura do abacaxi reveste-se de importância econômica para o Estado do Espírito Santo pelo fato de ser voltada, principalmente, para outros mercados internos, dessa forma contribuindo para a arrecadação estadual. 650 $aAbacaxi 650 $aComercialização 700 1 $aSOUZA, J. A. de
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Embrapa Mandioca e Fruticultura (CNPMF) |
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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 |
Circulação/Nível: |
A - 2 |
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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