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Food Res Int

Title:		"Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species"
Author(s):		Bressani APP; Batista NN; Ferreira G; Martinez SJ; Simao JBP; Dias DR; Schwan RF;
Address:		"Food Science Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Undergraduate Course in Coffee Technology, Federal Institute of Espirito Santo - IFES, CEP 29520-000 Alegre, ES, Brazil. Electronic address: jbpavesi@ifes.edu.br. Food Science Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil. Electronic address: diasdr@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:		20211013
Issue:		Pt A
Page Number:		110755 -
DOI:		10.1016/j.foodres.2021.110755
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Selected yeasts for coffee fermentation are correlated with changes in chemical compounds and beverage sensory characteristics. This work aimed to evaluate the chemical and sensory modifications of coffee fermented with one yeast (Saccharomyces cerevisiae CCMA 0543, Candida parapsilosis CCMA 0544, or Torulaspora delbrueckii CCMA 0684) and in co-inoculation (from two to two and the three together) by dry processing. Real-time PCR analyzes, total phenolic content and antioxidant activity (DPPH, ABTS, and FRAP), liquid and gas chromatography, and sensory analysis were performed. Caparao coffees showed a higher C. parapsilosis (6.14 Log cell.g(-1)) population followed by S. cerevisiae (5.85 Log cell.g(-1)) and T. delbrueckii (4.64 Log cell.g(-1)). The total phenolic content has a strong and positive correlation with the fermentation time and the roasted beans and a moderate and positive correlation with DPPH, FRAP, and ABTS. Coffee inoculated with T. delbrueckii reduced caffeine concentration during the fermentation process. In co-cultivation, the trigonelline concentration showed the most significant decrease (around 4 mg.g(-1)) when inoculated with S. cerevisiae and T. delbrueckii. Detection of some organic acids and volatile compounds during fermentation may indicate that the starter cultures used different metabolic routes. All co-inoculation treatments presented the best sensory scores (>86 points). In the inoculated fermentation, fruity, citric, molasses, freshness, and wine notes appeared. The co-inoculated treatment with S. cerevisiae CCMA 0543, C. parapsilosis CCMA 0544, and T. delbrueckii CCMA 0684 was the best, considering the diversity of sensory notes descriptors and the final concentration of organic acids"
Keywords:		Coffee Fermentation Saccharomyces cerevisiae *Torulaspora *Wine/analysis Anaerobic fermentation Co-inoculation Dry processing Specialty coffees Yeasts designation of origin Caparao;
Notes:		"MedlineBressani, Ana Paula Pereira Batista, Nadia Nara Ferreira, Gabriela Martinez, Silvia Juliana Simao, Joao Batista Pavesi Dias, Disney Ribeiro Schwan, Rosane Freitas eng Research Support, Non-U.S. Gov't Canada 2021/12/07 Food Res Int. 2021 Dec; 150(Pt A):110755. doi: 10.1016/j.foodres.2021.110755. Epub 2021 Oct 13"