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Novel stainless steel tanks enhances coffee fermentation quality.
Martinez, Silvia Juliana; Rabelo, Mariane Helena Sances; Bressani, Ana Paula Pereira; Da Mota, Marcela Caroline Batista; Borém, Flavio Meira; Schwan, Rosane Freitas.
Afiliação
  • Martinez SJ; Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil.
  • Rabelo MHS; Engineering Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil.
  • Bressani APP; Food Science Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil.
  • Da Mota MCB; Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil.
  • Borém FM; Engineering Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Electronic address: flavioborem@ufla.br.
  • Schwan RF; Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Electronic address: rschwan@ufla.br.
Food Res Int ; 139: 109921, 2021 01.
Article em En | MEDLINE | ID: mdl-33509488
Fermenting in bioreactors can improve coffee quality, standardize the fermentation process, and generate specialty coffees. This work aimed to evaluate novel stainless steel bioreactors with inoculated and non-inoculated coffees processed via natural and pulped natural. Yeast and bacteria populations were evaluated and grown on Yeast Extract Peptone Glucose; De Man, Rogosa, and Sharpe; and Nutrient agar media. Volatile compounds from roasted beans were analyzed in a Gas Chromatography-Mass Spectrometry equipment, and the sensory perception was evaluated through a cup test. The mesophilic bacteria population was statistically significant in pulped natural coffee compared to yeast and lactic acid bacteria. Furans had the highest concentration among the chemical groups. Beverage inoculated with CCMA 0535 presented the highest SCA score. Prune, peach, and floral attributes were only perceived in Nat CCMA 0535. The sensory perception indicated that the inoculated yeasts modified the flavor attributes, enhanced the quality, and increase their SCA scores.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fermento Seco / Café Limite: Humans Idioma: En Revista: Food Res Int Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fermento Seco / Café Limite: Humans Idioma: En Revista: Food Res Int Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá