Por favor, use este identificador para citar o enlazar este ítem: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1148954
Registro completo de metadatos
Campo DCValorLengua/Idioma
dc.contributor.authorJIMENEZ, E. J. M.
dc.contributor.authorMARTINS, P. M. M.
dc.contributor.authorVILELA, A. L. de O.
dc.contributor.authorBATISTA, N. N.
dc.contributor.authorROSA, S. D. V. F. da
dc.contributor.authorDIAS, D. R.
dc.contributor.authorSCHWAN, R. F.
dc.date.accessioned2022-11-29T21:01:45Z-
dc.date.available2022-11-29T21:01:45Z-
dc.date.created2022-11-29
dc.date.issued2023
dc.identifier.citationFood Bioscience, v. 51, 102218, 2023.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1148954-
dc.descriptionMicrobial 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.
dc.language.isoeng
dc.rightsopenAccess
dc.titleInfluence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee.
dc.typeArtigo de periódico
dc.subject.thesagroCoffea Arábica
dc.subject.nalthesaurusFermentation
dc.subject.nalthesaurusSeed quality
dc.subject.nalthesaurusAnaerobic conditions
dc.format.extent29 p.
riaa.ainfo.id1148954
riaa.ainfo.lastupdate2022-11-29
dc.identifier.doihttps://doi.org/10.1016/j.fbio.2022.102218
dc.contributor.institutionEMERSON 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.
Aparece en las colecciones:Artigo em periódico indexado (SAPC)

Ficheros en este ítem:
Fichero Descripción TamañoFormato 
Influence-of-anaerobic-fermentation-and-yeast-inoculation-on-the-viability.pdf2.03 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro sencillo del ítem

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace