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Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/48900
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Campo DCValorIdioma
dc.creatorBressani, Ana Paula Pereira-
dc.creatorMartinez, Silvia Juliana-
dc.creatorBatista, Nádia Nara-
dc.creatorSimão, João Batista Pavesi-
dc.creatorDias, Disney Ribeiro-
dc.creatorSchwan, Rosane Freitas-
dc.date.accessioned2022-01-19T18:55:30Z-
dc.date.available2022-01-19T18:55:30Z-
dc.date.issued2021-11-01-
dc.identifier.citationBRESSANI, A. P. P. et al. Co-inoculation of yeasts starters: a strategy to improve quality of low altitude Arabica coffee. Food Chemistry, London, v. 361, 130133, 1 Nov. 2021. DOI: 10.1016/j.foodchem.2021.130133.pt_BR
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.130133pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/48900-
dc.description.abstractThe study aimed to improve the quality of dry-processed coffee grown at low altitudes through yeast inoculation, using three species (Saccharomyces cerevisiae CCMA 0543, Torulaspora delbrueckii CCMA 0684, and Candida parapsilosis CCMA 0544) singly and with co-inoculation for fermentation. Important chemical compounds and groups were analyzed by liquid and gas chromatography and Fourier-transform infrared spectroscopy (FTIR). The inoculated coffees with yeast populations around 106 cell/g obtained the highest scores, and the co-inoculation with C. parapsilosis CCMA 0544 and T. delbrueckii CCMA 0684 had the highest score in the sensory analysis (85). Different descriptors were observed in each treatment, and body, flavor, balance, and aftertaste are strongly related to C. parapsilosis CCMA 0544. The fermentation process improved the quality of low-altitude coffees, and the combination of non-Saccharomyces yeasts (C. parapsilosis CCMA 0544 and T. delbrueckii CCMA 0684) was the most indicated as starter cultures.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Chemistrypt_BR
dc.subjectCoffee fermentationpt_BR
dc.subjectCo-inoculationpt_BR
dc.subjectDry-processed coffeept_BR
dc.subjectLow altitude coffeept_BR
dc.subjectCoffee - Qualitypt_BR
dc.subjectFermentação do cafépt_BR
dc.subjectCo-inoculaçãopt_BR
dc.subjectCafé processado a secopt_BR
dc.subjectCafé de baixa altitudept_BR
dc.subjectCafé - Qualidadept_BR
dc.titleCo-inoculation of yeasts starters: a strategy to improve quality of low altitude Arabica coffeept_BR
dc.typeArtigopt_BR
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