Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation.
Chemical analysis
Coffee fermentation
Microbiological analysis
SIAF
Starter cultures
Journal
Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]
ISSN: 1678-4405
Titre abrégé: Braz J Microbiol
Pays: Brazil
ID NLM: 101095924
Informations de publication
Date de publication:
22 May 2024
22 May 2024
Historique:
received:
05
02
2024
accepted:
03
05
2024
medline:
22
5
2024
pubmed:
22
5
2024
entrez:
22
5
2024
Statut:
aheadofprint
Résumé
Variation in fermentation time may be an essential alternative to provide coffee beverages with different and unique sensory profiles. This work investigated the microbiological, chemical, and sensory changes in coffees submitted to different fermentation durations (0, 24, 48, 72, and 96 h). Self-induced anaerobiosis fermentation (SIAF) was used, and two treatments were performed: spontaneous fermentation and inoculation with S. cerevisiae CCMA0543. Microbiological analyses were performed, and the permanence of the inoculum was monitored. Chromatography (sugars, organic acids, and volatile compounds) was analyzed, and sensory analysis (temporal dominance of sensations - TDS) was performed. A total of 228 isolates were identified during spontaneous fermentation. The dominant bacteria and yeasts were Leuconostoc mesenteroides, Lactiplantibacillus plantarum, Staphylococcus warneri, Bacillus sp., Torulaspora delbrueckii, Hanseniaspora uvarum, and Meyerozyma caribbica. High concentrations of citric (18.67 mg.g
Identifiants
pubmed: 38775907
doi: 10.1007/s42770-024-01370-6
pii: 10.1007/s42770-024-01370-6
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Conselho Nacional de Desenvolvimento Científico e Tecnológico
ID : Conselho Nacional de Desenvolvimento Científico e Tecnológico
Organisme : Fundação de Amparo à Pesquisa do Estado de Minas Gerais
ID : Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Organisme : Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
ID : Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Informations de copyright
© 2024. The Author(s) under exclusive licence to Sociedade Brasileira de Microbiologia.
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