| |
|
|
| Registros recuperados : 30 | |
| 8. |  | MARTINS, V. A.; GOUVEIA, F. N.; MARTINEZ, S. Secagem convencional de seis espécies de eucalipto. In: INTERNATIONAL CONGRESS AND EXHIBITION ON FOREST, 5., 1999, Curitiba. Forest 99: [resumos]. Rio de Janeiro: BIOSFERA, 1999. 1 CD-ROM. Autoria bilíngue: CONGRESSO E EXPOSICAO INTERNACIONAL SOBRE FLORESTAS, 5., 1999, Curitiba.| Biblioteca(s): Embrapa Florestas. |
|   |
| 15. | | MARTINEZ, S.; GARBI, M.; ASBORNO, M.; ARTURI, M.; GRIMALDI, M. C. Relacion del rendimiento con parametros bioclimaticos en plantas de tomate defoliadas y sin defoliar. In: CONGRESSO BRASILEIRO DE AGROMETEOROLOGIA, 11.; REUNIAO LATINO-AMERICANA DE AGROMETEOROLOGIA, 2., 1999, Florianopolis, SC. Sessao de paineis... Florianopolis: SBA / EPAGRI / UFSC / UDESC, 1999. nao paginado. CD-ROM.| Biblioteca(s): Embrapa Hortaliças. |
| |
| Registros recuperados : 30 | |
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Unidades Centrais. |
|
Data corrente: |
14/05/2020 |
|
Data da última atualização: |
14/05/2020 |
|
Autoria: |
BRESSANI, A. P. P.; MARTINEZ, S. J.; VILELA, L. de F.; SCHWAN, R. F. |
|
Afiliação: |
Ana Paula Pereira Bressani, Universidade Federal de Lavras - UFLA/Departamento de Ciência dos Alimentos; Silvia Juliana Martinez, Universidade Federal de Lavras - UFLA/Departamento de Biologia; Leonardo de Figueiredo Vilela, Universidade Federal de Lavras - UFLA/Departamento de Ciência dos Alimentos; Rosane Freitas Schwan, Universidade Federal de Lavras - UFLA/Departamento de Biologia. |
|
Título: |
Coffee protein profiles during fermentation using different yeast inoculation methods. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, v. 55, e01159, 2020. |
|
Idioma: |
Inglês |
|
Notas: |
Título em português: Perfis proteicos de café durante a fermentação por diferentes métodos de inoculação de leveduras. |
|
Conteúdo: |
The objective of this work was to evaluate the protein profiles of natural and semidry fermented Coffea arabica, either subjected to treatments with different yeast inoculation methods with starter culture or to an uninoculated control. Saccharomyces cerevisiae CCMA 0543 and Candida parapsilosis CCMA 0544 were separately inoculated into coffee by directly spraying the cherries on a terrace or in buckets, for 16 hours before sun drying. Protein quantification showed a significant difference between the protein profiles of the samples collected after natural dry fermentation. The MALDI-TOF MS analysis generated a list of 96 peaks with different massto-charge ratios (m/z) in the samples collected at the beginning and the end of fermentation. The highest number of peaks in the natural dry coffee was observed at the end of fermentation in the samples inoculated with S. cerevisiae CCMA 0543, in bucket, and in C. parapsilosis CCMA 0544 sprayed on the terrace. However, in the semidry processed coffee, the highest number of peaks was observed in the initial fermentation, with a decrease in the peptide peaks after fermentation. The fermentation with different microorganisms, processing types, and inoculation methods affects m/z profiles, influencing the types of proteins found in coffee. |
|
Palavras-Chave: |
Cultura iniciadora; MALDI-TOF MS. |
|
Thesagro: |
Saccharomyces Cerevisiae. |
|
Thesaurus NAL: |
Candida parapsilosis; Starter cultures. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/213013/1/Coffee-protein-profiles-during.pdf
|
|
Marc: |
LEADER 02104naa a2200229 a 4500
001 2122324
005 2020-05-14
008 2020 bl uuuu u00u1 u #d
100 1 $aBRESSANI, A. P. P.
245 $aCoffee protein profiles during fermentation using different yeast inoculation methods.$h[electronic resource]
260 $c2020
500 $aTítulo em português: Perfis proteicos de café durante a fermentação por diferentes métodos de inoculação de leveduras.
520 $aThe objective of this work was to evaluate the protein profiles of natural and semidry fermented Coffea arabica, either subjected to treatments with different yeast inoculation methods with starter culture or to an uninoculated control. Saccharomyces cerevisiae CCMA 0543 and Candida parapsilosis CCMA 0544 were separately inoculated into coffee by directly spraying the cherries on a terrace or in buckets, for 16 hours before sun drying. Protein quantification showed a significant difference between the protein profiles of the samples collected after natural dry fermentation. The MALDI-TOF MS analysis generated a list of 96 peaks with different massto-charge ratios (m/z) in the samples collected at the beginning and the end of fermentation. The highest number of peaks in the natural dry coffee was observed at the end of fermentation in the samples inoculated with S. cerevisiae CCMA 0543, in bucket, and in C. parapsilosis CCMA 0544 sprayed on the terrace. However, in the semidry processed coffee, the highest number of peaks was observed in the initial fermentation, with a decrease in the peptide peaks after fermentation. The fermentation with different microorganisms, processing types, and inoculation methods affects m/z profiles, influencing the types of proteins found in coffee.
650 $aCandida parapsilosis
650 $aStarter cultures
650 $aSaccharomyces Cerevisiae
653 $aCultura iniciadora
653 $aMALDI-TOF MS
700 1 $aMARTINEZ, S. J.
700 1 $aVILELA, L. de F.
700 1 $aSCHWAN, R. F.
773 $tPesquisa Agropecuária Brasileira$gv. 55, e01159, 2020.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
