Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorCassimiro, Débora Mara de Jesus-
Autor(es): dc.creatorBatista, Nádia Nara-
Autor(es): dc.creatorFonseca, Hugo Calixto-
Autor(es): dc.creatorNaves, José Augusto Oliveira-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T12:19:39Z-
Data de disponibilização: dc.date.available2026-02-09T12:19:39Z-
Data de envio: dc.date.issued2022-07-20-
Data de envio: dc.date.issued2022-07-20-
Data de envio: dc.date.issued2022-05-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50670-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.ijfoodmicro.2022.109627-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1159062-
Descrição: dc.descriptionWet coffee fermentation is widely used in coffee-producing regions such as Colombia and Hawaii, but it is not widespread in Brazil. This study aimed to evaluate inoculating the lactic acid bacteria Leuconostoc mesenteroides CCMA1105 and Lactiplantibacillus plantarum CCMA 1065 and the yeasts Saccharomyces cerevisiae CCMA0543 and Torulaspora delbrueckii CCMA0684 as starter cultures on wet coffee fermentation using the SIAF method (self-induced anaerobiosis fermentation). The microbial activity resulted in high consumption of the carbohydrates glucose (98.6%), fructose (97.6%), and sucrose (100%), in addition to the production of lactic and acetic acids, impacting the final quality of the beverage. A total of 108 volatile compounds belonging to 17 classes were identified in the green and roasted coffee samples, including 2,3-butanediol produced by lactic acid bacteria, contributing to coffee's aromatic profile. The final scores for the coffees from the different fermentations ranged from 79.0 to 83.25. The inoculated fermentations were classified as specialty according to the Specialty Coffee Association. Therefore, whole coffee fruit processed via wet using SIAF method and yeast and lactic acid bacteria starter is an alternative for improving wet fermented coffee quality and obtaining coffee beverages with a different sensory profile.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Food Microbiology-
Palavras-chave: dc.subjectSIAF method (selfinduced anaerobiosis fermentation)-
Palavras-chave: dc.subjectWhole fruit-
Palavras-chave: dc.subjectCoffee fermentation-
Palavras-chave: dc.subjectSensory descriptors-
Palavras-chave: dc.subjectMétodo de anaerobiose auto-induzida-
Palavras-chave: dc.subjectCafé - Fermentação-
Palavras-chave: dc.subjectDescritores sensoriais-
Palavras-chave: dc.subjectBactérias lácticas-
Palavras-chave: dc.subjectLeveduras-
Título: dc.titleCoinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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