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|Título :||Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process|
|Autor:||Evangelista, Suzana Reis|
Miguel, Maria Gabriela da Cruz Pedrozo
Cordeiro, Cecília de Souza
Silva, Cristina Ferreira
Pinheiro, Ana Carla Marques
Schwan, Rosane Freitas
|Data da publicação:||Dez-2014|
|Referência:||EVANGELISTA, S. R. et al. Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process. Food Microbiology, London, v. 44, p. 87-95, Dec. 2014.|
|Abstract:||The aim of this study was to evaluate the use of yeasts as starter cultures in coffee semi-dry processing. Arabica coffee was inoculated with one of the following starter cultures: Saccharomyces cerevisiae UFLA YCN727, S. cerevisiae UFLA YCN724, Candida parapsilosis UFLA YCN448 and Pichia guilliermondii UFLA YCN731. The control was not inoculated with a starter culture. Denaturing gradient gel electrophoresis (DGGE) was used to assess the microbial population, and organic acids and volatile compounds were quantified by HPLC and HS-SPME/GC, respectively. Sensory analyses were evaluated using the Temporal Dominance of Sensations (TDS). DGGE analysis showed that the inoculated yeasts were present throughout the fermentation. Other yeast species were also detected, including Debaryomyces hansenii, Cystofilobasidium ferigula and Trichosporon cavernicola. The bacterial population was diverse and was composed of the following genera: Weissella, Leuconostoc, Gluconobacter, Pseudomonas, Pantoea, Erwinia and Klebsiella. Butyric and propionic acids, were not detected in any treatment A total of 47 different volatiles compounds have been identified. The coffee inoculated with yeast had a caramel flavor that was not detected in the control, as assessed by TDS. The use of starter cultures during coffee fermentation is an interesting alternative for obtaining a beverage quality with distinctive flavor.|
|Aparece nas coleções:||DCA - Artigos publicados em periódicos|
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