Use of microencapsulated starter cultures by spray drying in coffee under self-induced anaerobiosis fermentation (SIAF).
Active dry yeast
Coffee fermentation
Dried yeast
Fresh yeast
Starter culture
Whey powder
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
10 2023
10 2023
Historique:
received:
17
02
2023
revised:
21
06
2023
accepted:
27
06
2023
medline:
11
9
2023
pubmed:
10
9
2023
entrez:
10
9
2023
Statut:
ppublish
Résumé
Using starter culture in liquid form is not economically viable in the coffee fermentation process. This work aimed to compare the fermentative performances of fresh and microencapsulated yeasts in coffee under self-induced anaerobic fermentation (SIAF). The inoculum permanence was monitored, and sugars, alcohols, acids, and volatile compounds were analyzed by chromatography. In addition, sensory analysis was performed on roasted beans. After 180 h of fermentation in the natural process, microencapsulated Torulaspora delbrueckii (MT) (7.97 × 10
Identifiants
pubmed: 37689941
pii: S0963-9969(23)00734-2
doi: 10.1016/j.foodres.2023.113189
pii:
doi:
Substances chimiques
Coffee
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
113189Informations de copyright
Copyright © 2023. Published by Elsevier Ltd.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.