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- Title
LEVEDURAS AUTÓCTONES E ALÓCTONES USADAS COMO CULTURAS INICIADORAS NA FERMENTAÇÃO DE CAFÉ CEREJA (COFFEA ARABICA) POR PROCESSAMENTO VIA SECA.
- Authors
Dorta, Claudia; Bonini Pardo, Renata; Franceschi, Rafaella; Novais Martins, Adriana; Audi Giannoni, Juliana; Shigematsu, Elke; Vasques Farinazzi-Machado, Flavia Maria; Pedroso de Góes Favoni, Silvana
- Abstract
The coffee is one of the most consumed beverages in the world and the controlled fermentation of its cherry has, through new initiatives, added differentiated sensorial characteristics to a traditional beverage, adding values and helping with its classifications within the "special" category. This work verified the microbiological performance of native (Garça-SP region) and non-native (commercial) yeasts used as starter cultures in the fermentation of Arabica coffee by the dry process and the inclusion of differentiated sensorial nuances in the beverage. First, a regional yeast extracted from natural coffee fermentation was isolated and selected. Then, the Ouro Verde Arabica coffee, from a farm in Garça-SP, was distributed in four dry fermentations (100 kg of cherry coffee distributed in four 500 L bags): T1 = with addition of the commercial yeast ORO, T2 = with addition of the commercial yeast CIMA, T3 = natural (control) and T4 = with addition of selected regional yeast E. Official pH, temperature, soluble solids, microbiological, and sensory (cupping) analyses were performed on the samples obtained by specialists from Capricónio Coffes. All the fermentative treatments of the coffee cherries tested resulted in a control of unwanted microorganisms (decrease in enterobacteriaceae and molds), with the natural fermentation standing out the most. The selected regional yeast E showed the greatest adaptation and resulted in the highest growth (over 100-fold) during the fermentation process. All fermentations resulted in high sensory scores (= 85), placing the coffees within the special category with excellent quality, plus each treatment resulted in varied sensory characteristics, increasing the chance of pleasing different consumer market segments.
- Subjects
YEAST extract; COFFEE processing; FERMENTATION; CHERRIES; ENTEROBACTERIACEAE; COFFEE
- Publication
Revista Foco (Interdisciplinary Studies Journal), 2023, Vol 16, Issue 4, p1
- ISSN
1981-223X
- Publication type
Article
- DOI
10.54751/revistafoco.v16n4-068