Wet fermentation of coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality

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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.creatorCoelho, Jussara Moreira-
Autor(es): dc.creatorBernardes, Patricia Campos-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T12:36:09Z-
Data de disponibilização: dc.date.available2026-02-09T12:36:09Z-
Data de envio: dc.date.issued2023-05-17-
Data de envio: dc.date.issued2023-05-17-
Data de envio: dc.date.issued2023-04-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/56818-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S074000202200185X-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1164589-
Descrição: dc.descriptionThis work aimed to evaluate the impact of inoculation single and co-cultivation of LAB and yeasts during the wet process of Coffea canephora using the self-induced anaerobic fermentation method. Saccharomyces cerevisiae, Totulaspora delbrueckii delbrueckii, Leuconostoc mesenteroides, and Lactiplantibacillus plantarum were monitored during fermentation. L. mesenteroides was detected in high concentrations in the coffee fruits (8.54 log10 cells/mL) and remained until the end of fermentation. Lactic and acetic acids were the main acids produced during fermentation. After 36 h of fermentation, 75.39% of malic acid was consumed in the L. mesenteroides + S. cerevisiae (MC) fermentations. In roasted coffee, the caffeine concentration reached 3.29 higher than the green beans in MC fermentation. Specific volatile compounds were detected in inoculated fermentation and may contribute to the beverage quality. Coffee inoculated with Leuconostoc mesenteroides was classified as fine (80.0–89.0), while the other fermentations were classified as premium (70.0–79.0). L. mesenteroides inoculation showed the best sensory score, and the beverage was characterized by caramel, fruity, and spices notes. L. mesenteroides inoculated alone or in co-culture with S. cerevisiae are promising starter cultures to improve Conilon coffee quality and obtain beverages with differentiated sensory profiles.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Microbiology-
Palavras-chave: dc.subjectConilon coffee-
Palavras-chave: dc.subjectL. mesenteroides-
Palavras-chave: dc.subjectWhole fruits-
Palavras-chave: dc.subjectSensory characteristics-
Palavras-chave: dc.subjectYeasts-
Título: dc.titleWet fermentation of coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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