Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage

dc.creatorRibeiro, Luciana Silva
dc.creatorMiguel, Maria Gabriela da Cruz Pedrozo
dc.creatorEvangelista, Suzana Reis
dc.creatorMartins, Pamela Mynsen Machado
dc.creatorMullem, Joshuavan
dc.creatorBelizario, Maisa Honorio
dc.creatorSchwan, Rosane Freitas
dc.date2018-12-12T19:13:35Z
dc.date2018-12-12T19:13:35Z
dc.date2017-02
dc.date.accessioned2023-09-28T19:53:14Z
dc.date.available2023-09-28T19:53:14Z
dc.identifierRIBEIRO, L. S. et al. Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage. Food Research International, [S.l.], v. 92, p. 26-32, Feb. 2017.
dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0963996916306056
dc.identifierhttp://repositorio.ufla.br/jspui/handle/1/32143
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9039287
dc.descriptionPulped Mundo Novo and Ouro Amarelo coffee beans were inoculated with Saccharomyces cerevisiae (CCMA 0200 and CCMA 0543) during semi-dry coffee fermentation and compared with a non-inoculated control. Samples were collected throughout the fermentation process (12 days) to evaluate the persistence of the inoculum by Real-Time quantitative PCR (qPCR). Also, the chemical composition of the beans was determined by HPLC and GC–MS and the roasted beans were sensorial evaluated using the cupping test. S. cerevisiae CCMA 0543 had an average population of 5.6 log cell/g (Ouro Amarelo cultivar) and 5.5 log cell/g (Mundo Novo cultivar). Citric, malic, succinic and acetic acid were found in all samples, along with sucrose, fructose, and glucose. There were 104 volatile compounds detected: 49 and 55 in green and roasted coffee, respectively. All coffee samples scored over 80 points in the cupping test, indicating they were specialty-grade. Inoculation with the CCMA 0543 strain performed better than the CCMA 0200 strain. This is the first time that qPCR has been used to assess the persistence of the inoculated strains populations during coffee processing. Strain CCMA 0543 was the most suitable as an inoculant due to its enhanced persistence during the process and number of volatile compounds produced.
dc.languageen_US
dc.publisherElsevier
dc.rightsrestrictAccess
dc.sourceFood Research International
dc.subjectCoffee cupping
dc.subjectCoffee fermentation
dc.subjectqPCR
dc.subjectSaccharomyces cerevisiae
dc.subjectStarter culture
dc.titleBehavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage
dc.typeArtigo


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