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metadata.artigo.dc.title: Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation
metadata.artigo.dc.creator: Ribeiro, Luciana Silva
Evangelista, Suzana Reis
Miguel, Maria Gabriela da Cruz Pedrozo
Van Mullem, Joshua
Silva, Cristina Ferreira
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Coffee - Wet fermentation
Volatile compounds
Bacterial diversity
Café - Fermentação úmida
Compostos voláteis
Diversidade bacteriana
metadata.artigo.dc.publisher: Springer Oct-2018
metadata.artigo.dc.identifier.citation: RIBEIRO, L. S. et al. Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation. Annals of Microbiology, [S. l.], v. 68, n. 10, p. 705-716, Oct. 2018.
metadata.artigo.dc.description.abstract: This work evaluated the bacterial diversity during coffee wet fermentation of the three coffee varieties—Mundo Novo (MN), Ouro Amarelo (OA), and Catuaí Vermelho (CV). Isolates were identified by polyphasic techniques: biochemical tests, matrix-assisted laser desorption/ionization-time of flight (MALDI-TOF) and DNA sequencing. Chemical compositions were determined by high (HPLC) and gas chromatography-mass spectrometry (GC-MS) and the roasted beans were sensorial evaluated using the cupping test. Thirty-six mesophilic bacteria and six lactic acid bacteria were identified. Lactobacillus plantarum and Leuconostoc mesenteroides were often found in all varieties. Citric acid was the acid detected in higher concentrations. The volatile profile of the green coffee beans changed during the fermentation in the tank, but more significantly, during the roasting process. These volatiles belonged to the classes of acids, alcohols, aldehydes, and hydrocarbons. Temporal dominance of sensations analysis showed sensorial sensations of acidity (OA and CV), bitterness, chocolate, nuts (MN), and sweetness (CV). The characteristics of each coffee variety were distinct, mainly in relation to total bacteria population, volatile compounds, and sensorial profile. In conclusion polyphasic methodology was efficiently done for bacteria identification; the dominant bacteria might be used for starter cultures and the chemical and sensory analyses helped to understand the changes in coffee fermentation. Our findings are relevant to future select starter bacteria for coffee processing to improve quality and standardization of quality.
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos

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