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Food Res Int

Title:		Novel stainless steel tanks enhances coffee fermentation quality
Author(s):		Martinez SJ; Rabelo MHS; Bressani APP; Da Mota MCB; Borem FM; Schwan RF;
Address:		"Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Engineering Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Food Science Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Engineering Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Electronic address: flavioborem@ufla.br. Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Electronic address: rschwan@ufla.br"
Journal Title:		Food Res Int
Year:		2021
Volume:		20201130
Issue:
Page Number:		109921 -
DOI:		10.1016/j.foodres.2020.109921
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Fermenting in bioreactors can improve coffee quality, standardize the fermentation process, and generate specialty coffees. This work aimed to evaluate novel stainless steel bioreactors with inoculated and non-inoculated coffees processed via natural and pulped natural. Yeast and bacteria populations were evaluated and grown on Yeast Extract Peptone Glucose; De Man, Rogosa, and Sharpe; and Nutrient agar media. Volatile compounds from roasted beans were analyzed in a Gas Chromatography-Mass Spectrometry equipment, and the sensory perception was evaluated through a cup test. The mesophilic bacteria population was statistically significant in pulped natural coffee compared to yeast and lactic acid bacteria. Furans had the highest concentration among the chemical groups. Beverage inoculated with CCMA 0535 presented the highest SCA score. Prune, peach, and floral attributes were only perceived in Nat CCMA 0535. The sensory perception indicated that the inoculated yeasts modified the flavor attributes, enhanced the quality, and increase their SCA scores"
Keywords:		"*Coffee Fermentation Humans Stainless Steel *Yeast, Dried Yeasts Bioreactors Natural process Pulped natural process Volatile precursors Yeast starters;"
Notes:		"MedlineMartinez, Silvia Juliana Rabelo, Mariane Helena Sances Bressani, Ana Paula Pereira Da Mota, Marcela Caroline Batista Borem, Flavio Meira Schwan, Rosane Freitas eng Research Support, Non-U.S. Gov't Canada 2021/01/30 Food Res Int. 2021 Jan; 139:109921. doi: 10.1016/j.foodres.2020.109921. Epub 2020 Nov 30"