Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/12036
metadata.artigo.dc.title: Dynamic behavior of saccharomyces cerevisiae, pichia kluyveri and hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate
metadata.artigo.dc.creator: Batista, Nadia Nara
Ramos, Cíntia Lacerda
Ribeiro, Disney Dias
Pinheiro, Ana Carla Marques
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Cocoa fermentation
Starter culture
Chocolate
qPCR
Sensory analysis
metadata.artigo.dc.publisher: Boston Hannah Communications
metadata.artigo.dc.date.issued: 2015
metadata.artigo.dc.identifier.citation: BATISTA, N. N. et al. Dynamic behavior of saccharomyces cerevisiae, pichia kluyveri and hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate. LWT - Food Science and Technology, London, v. 63, n. 1, p. 221–227, Sept. 2015.
metadata.artigo.dc.description.abstract: The dynamic of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate were investigated. Yeast populations were assessed by qPCR. S. cerevisiae was predominant during spontaneous (average 5.4 log cell/g) and inoculated (average 7.2 log cell/g) fermentations. The H. uvarum seemed to be suppressed by the other two yeasts, as it showed similar population (approximately 4.0 log cell/g) even in the inoculated assay. Carbohydrates were consumed quickly at inoculated fermentation (68% and 42% were consumed in the inoculated and control assays respectively, at 24 h). Ethanol content was higher in the inoculated (8.3 g/kg at 48 h) than in the control (4.6 g/kg at 96 h) fermentation. Consumers did not report a significant preference for either chocolate (p < 0.5). However, differences in the flavor attributes were noted, as consumers reported stronger coffee and sour attributes in the inoculated assay. This is the first time qPCR has been used to assess the dynamic of yeasts during the complex fermentation of cocoa beans. The inoculation accelerated the process. S. cerevisiae and P. kluyveri likely contributed coffee, sour and bitter flavors to the inoculated chocolate.
metadata.artigo.dc.identifier.uri: http://www.sciencedirect.com/science/article/pii/S0023643815002042
http://repositorio.ufla.br/jspui/handle/1/12036
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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