Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/58086
Title: Inoculation of yeast and bacterium in wet-processed coffea canephora
Keywords: Fermentation
Co-inoculation
Conilon coffee
Bacillus licheniformis
Meyerozyma guilliermondii
Issue Date: Jan-2023
Publisher: Elsevier
Citation: BRAVIM, D. G. et al. Inoculation of yeast and bacterium in wet-processed coffea canephora. Food Chemistry, [S.l.], v. 400, Jan. 2023.
Abstract: This study evaluated the inoculation of Meyerozyma guilliermondii and Bacillus licheniformis, separately or in co-culture, in wet-processed conilon coffee. Wet fermentation was conducted for 48 h. Mesophilic bacteria, lactic acid bacteria, yeasts, and filamentous fungi were counted during fermentation. The inoculation of B. licheniformis and M. guilliermondii stimulated the multiplication of lactic acid bacteria. Acetic, citric, lactic, oxalic, malic, succinic, tartaric acids, glucose, and fructose were identified in all treatments at different concentrations. Methyl salicylate, 2-heptanol, 2-nonanol, and heptanone were found during fermentation. Methylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, and 3-ethyl-2,5-dimethylpyrazine identified after roasting assigned notes of “almond” and “chocolate” to the beverages. All treatments were classified as “premium,” with the B. licheniformis treatment receiving the highest score. Bacillus licheniformis obtained better performance in fermentation, increasing coffee score and producing volatile compounds that provided positive sensory notes to the beverage.
URI: https://www.sciencedirect.com/science/article/pii/S0308814622020696
http://repositorio.ufla.br/jspui/handle/1/58086
Appears in Collections:DBI - Artigos publicados em periódicos

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