Inoculation of yeast and bacterium in wet-processed coffea canephora

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorBravim, Danielle Gonçalves-
Autor(es): dc.creatorOliveira, Taynara Mota de-
Autor(es): dc.creatorRosário, Denes Kaic Alves do-
Autor(es): dc.creatorBatista, Nádia Nara-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Autor(es): dc.creatorCoelho, Jussara Moreira-
Autor(es): dc.creatorBernardes, Patricia Campos-
Data de aceite: dc.date.accessioned2026-02-09T11:50:39Z-
Data de disponibilização: dc.date.available2026-02-09T11:50:39Z-
Data de envio: dc.date.issued2023-07-07-
Data de envio: dc.date.issued2023-07-07-
Data de envio: dc.date.issued2022-12-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/58086-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0308814622020696-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1148685-
Descrição: dc.descriptionThis study evaluated the inoculation of Meyerozyma guilliermondii and Bacillus licheniformis, separately or in co-culture, in wet-processed conilon coffee. Wet fermentation was conducted for 48 h. Mesophilic bacteria, lactic acid bacteria, yeasts, and filamentous fungi were counted during fermentation. The inoculation of B. licheniformis and M. guilliermondii stimulated the multiplication of lactic acid bacteria. Acetic, citric, lactic, oxalic, malic, succinic, tartaric acids, glucose, and fructose were identified in all treatments at different concentrations. Methyl salicylate, 2-heptanol, 2-nonanol, and heptanone were found during fermentation. Methylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, and 3-ethyl-2,5-dimethylpyrazine identified after roasting assigned notes of “almond” and “chocolate” to the beverages. All treatments were classified as “premium,” with the B. licheniformis treatment receiving the highest score. Bacillus licheniformis obtained better performance in fermentation, increasing coffee score and producing volatile compounds that provided positive sensory notes to the beverage.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Chemistry-
Palavras-chave: dc.subjectFermentation-
Palavras-chave: dc.subjectCo-inoculation-
Palavras-chave: dc.subjectConilon coffee-
Palavras-chave: dc.subjectBacillus licheniformis-
Palavras-chave: dc.subjectMeyerozyma guilliermondii-
Título: dc.titleInoculation of yeast and bacterium in wet-processed coffea canephora-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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