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|Fermentação de frutos de café com inoculação sequencial de Lactobacillusplantarum e Saccharomyces cerevisiae
|Fermentation of coffee fruits with sequential inoculation of Lactobacillus plantarum and Saccharomyces cerevisiae
|Borém, Flávio Meira
Borém, Flávio Meira
Figueiredo, Luisa Pereira
Ribeiro, Luciana Silva
Santos, Claudia Mendes dos
Malta, Marcelo Ribeiro
|Bactérias do ácido lático
Café - Fermentação
Cultura iniciadora mista
Lactic acid bacteria
Coffee - Fermentation
Mixed starter culture
|Data do documento:
|Universidade Federal de Lavras
|RABELO, M. H. S. Fermentação de frutos de café com inoculação sequencial de Lactobacillusplantarum e Saccharomyces cerevisiae. 2020. 95 p. Tese (Doutorado em Engenharia Agrícola) – Universidade Federal de Lavras, Lavras, 2021.
|Mixed starter cultures formed by lactic acid bacteria and yeasts used in the production of fermented foods, including coffee, are a favorable alternative to sensory quality and food safety of the final product. Thus, two articles were developed with the general objective of evaluating the effect of coffee fruit fermentation with sequential inoculation of Lactobacillus plantarum followed by Saccharomyces cerevisiae on the sensory characteristics of the beverage and the chemical composition of the beans. In addition, the effect of the total fermentation time of the fruits was also evaluated. The first article aimed to evaluate the effect of coffee fruit fermentation with sequential inoculation of Lactobacillus plantarum followed by Saccharomyces cerevisiae in two fermentation times on the sensory characteristics of the beverage's aroma and flavor and on the volatile composition of the roasted beans; the second article aimed to evaluate the effect of fermentation of coffee fruits with sequential inoculation of Lactobacillus plantarum followed by Saccharomyces cerevisiae in two fermentation times in the sensory attributes sweetness, acidity, bitterness, body, astringency, finalization and final note of the beverage and in the profile of organic acids, bioactive compounds and fatty acid profile of the beans. The aroma and flavor of the fermented coffee beverage with sequential inoculation showed complexity, with a predominance of fruity and fermented sensory notes, it was also observed that this technique contributed to greater acidity in the beverage and a higher final note of the coffee. The total fermentation time of 48h was ideal to obtain a higher score for coffees produced with sequential inoculation. In addition, 47 volatile compounds were identified, the main compounds present in the roasted beans were furfuryl acetate, thiophene, pyridine and 1-methylpyrrole. A higher content of lactic, malic, citric and succinic acids was observed in the beans. Therefore, this research showed that the technique of sequential inoculation of mixed starter cultures is promising in the production of specialty natural coffees.
|Aparece nas coleções:
|Engenharia Agrícola - Doutorado (Teses)
Arquivos associados a este item:
|TESE_Fermentação de frutos de café com inoculação sequencial de Lactobacillusplantarum e Saccharomyces cerevisiae.pdf
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