02633naa a2200277 a 450000100080000000500110000800800410001902400550006010000220011524502090013726000090034630000090035552017100036465000170207465000240209165000170211565000210213270000220215370000230217570000190219870000240221770000250224170000160226670000210228277300520230321695792025-01-09       2025    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2024.1153762DOI1 aJIMENEZ, E. J. M.  aSelf-induced anaerobiosis fermentation in coffees inoculated with yeastbeffect on key enzymes of the germination process and its relationship with the decrease in seed germination.h[electronic resource]  c2025  a9 p.  aOur objective was to monitor the main enzymes of coffee germinal metabolism and chemical composition during Self-Induced Anaerobiosis Fermentation (SIAF) with yeasts (Saccharomyces cerevisiae (CCMA0543), Candida parapsilosis (CCMA0544) and Torulospora delbrueckii (CCMA0684)) evaluating their relationship with seed germination. The starter cultures were assessed by qPCR. The organic acids were analyzed by liquid chromatography. Catalase (CAT), Esterase (EST), Alcohol dehydrogenase (ADH), and Isocitrate Lyase (ICL) enzyme activity was confirmed by the presence of sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-Page) gel bands. The formation of a white halo confirmed the activity of the enzyme endo-β-mannanase, and its quantification was performed using the diameter of the halo of both the samples and the standard curve. At the end of the fermentation process, S. cerevisiae and T. delbrueckii presented the highest populations (&gt7 log10 cells/g). Succinic acids (average −1.11 g/kg) were consumed during SIAF. Lactic acid increased after 180 h in coffees fermented by the SIAF method (average 3.57 g/kg). CAT and EST showed high activity in the conventional process. ADH activity was detected in both processes after 180 h of the SIAF method. Yeast inoculation during the SIAF method increased the activity of ICL and showed more intense activity in the first 96 h of fermentation, especially the pulped coffee. Endo-β-mannanase activity was intense during conventional coffee processing (9.89–10.99 pmol/min/g). Natural processing tends to preserve a higher percentage of viable seeds. Therefore, the processing and fermentation methods impact seed quality differently.  aAnaerobiosis  aEnzymatic reactions  aFermentation  aSeed germination1 aMARTINS, P. M. M.1 aASSIS, J. G. R. de1 aBATISTA, N. N.1 aVILELA, A. L. de O.1 aROSA, S. D. V. F. da1 aDIAS, D. R.1 aSCHWAN, R. F. S.  tFood Research International, 199, 115376, 2025.