Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes
Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes
复制标题
DOI：
10.1016/j.ijfoodmicro.2021.109107
复制
发表时间：
2021-03-01
影响因子：
5.4
通讯作者：
Schwan, Rosane Freitas
中科院分区：
文献类型：
--
作者：
Bressani, Ana Paula Pereira;Martinez, Silvia Juliana;Schwan, Rosane Freitas
小粒咖啡发酵过程中的发酵剂。对新蒙多在开放式不锈钢容器中采用自然法和打浆自然法进行了研究。分别在两种不同的咖啡工艺中接种酵母菌Meyerozyma caribbica（CCMA 0198）、Saccharomyces cerevisiae（CCMA 0543）、Candida parapsilosis（CCMA 0544）和Torulaspora delbrueckii（CCMA 0684）：天然咖啡和天然咖啡浆。使用qPCR（实时定量聚合酶链反应）作为非培养物依赖性方法来监测接种物的持久性。微生物代谢产物（有机酸和挥发性）生产的变化进行了评价，分别通过高效液相色谱法（HPLC）和气相色谱-质谱法（GC-MS）。感官分析进行了评估烤豆。发酵持续27小时，咖啡温度范围为16.5 - 24.0 ℃。在整个发酵过程中，发酵剂培养物群体占主导地位。S. cerevisiae（CCMA 0543）和T. delbrueckii（CCMA 0684）在自然处理中表现出较高的种群数量。然而，在制浆天然加工中，M. caribbica（CCMA 0198）和C.近平滑型（CCMA 0544）为优势种群。柠檬酸、苹果酸和琥珀酸是天然存在于咖啡中的。乳酸，异丁酸，异戊酸检测在发酵结束时，在不同的治疗。在对照和CCMA 0198处理的发酵结束时，在样品中检测到乳酸。用CCMA 0684接种的NAT咖啡呈现异丁酸和异戊酸浓度。在接种酵母的处理中检测到挥发性化合物，如2，6-二乙基吡嗪，但在对照中未检测到。2-乙酰氧基甲基呋喃仅在NAT和PN方法接种CCMA 0198的样品中检出。样品经S.酿酒酵母（CCMA 0543）在两种加工中的感官评分最高（84.75和84.92）。接种的咖啡豆显示出更高的甜度评分、长的余味和更大的复杂性。发酵剂通过合成特定的挥发性成分来影响感官特征。然而，考虑到分析的所有参数，S。cerevisiae（CCMA 0543）是该变种的最适酵母。通过两种发酵方法处理的新蒙多。
Starter cultures during fermentation of Coffea arabica var. Mundo Novo processed in open stainless-steel vessels by natural and pulped natural methods were studied. The yeasts Meyerozyma caribbica (CCMA 0198), Saccharomyces cerevisiae (CCMA 0543), Candida parapsilosis (CCMA 0544), and Torulaspora delbrueckii (CCMA 0684) were inoculated separately in two different coffee processes: natural and pulped natural. The qPCR (real-time quantitative polymerase chain reaction) was used as a culture-independent method to monitor the inoculum's permanence. Changes in microbial metabolites (organic acids and volatile) production were evaluated by high-performance liquid chromatography (HPLC) and gas chromatograph-mass spectrometry (GC-MS), respectively. The sensory analysis was assessed in roasted beans. The fermentation lasted 27 h, and the coffee temperature ranged from 16.5 to 24.0 degrees C. The starter culture population was dominant throughout fermentation. S. cerevisiae (CCMA 0543) and T. delbrueckii (CCMA 0684) presented a higher population in natural processing. However, in pulped natural processing, M. caribbica (CCMA 0198) and C. parapsilosis (CCMA 0544) were the dominant populations. Citric, malic, and succinic acids were naturally present in coffee. Lactic, isobutyric, and isovaleric acids were detected at the end of the fermentation in different treatments. Lactic acid was detected in samples at the end of fermentation in Control and CCMA 0198 treatment. NAT coffee inoculated with CCMA 0684 presented isobutyric acid and isovaleric acid concentrations. Volatile compounds, such as 2,6-diethylpyrazine was detected in treatments inoculated with yeasts, but not in Controls. 2-acetoxymethylfuran was only detected in samples inoculated with CCMA 0198 from both NAT and PN methods. Samples fermented with S. cerevisiae (CCMA 0543) presented the highest sensorial scores in both processing (84.75 and 84.92). The inoculated coffee beans showed higher scores of sweetness, long aftertaste, and greater complexity. The starter cultures influenced the sensorial profiles through the synthesis of specific volatile constituents. However, considering all parameters analyzed, S. cerevisiae (CCMA 0543) would be the most suitable yeast for the var. Mundo Novo processed by both fermentation methods.