Biology Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil.
Food Sciences Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil.
Food Res Int. 2020 Mar;129:108872. doi: 10.1016/j.foodres.2019.108872. Epub 2019 Dec 6.
The objective of this work was to evaluate the influence of different altitudes on the epiphytic microbiota of coffee beans and on sensorial and chemical quality of coffees grown at 800, 1000, 1200, and 1400 m in Serra do Caparaó, Espírito Santo, Brazil. For microbiological analysis, the population counts of mesophilic bacteria, lactic acid bacteria (LAB), and yeasts were performed from the surface plating. The isolates were grouped and identified from the Matrix Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF MS) and sequencing of the ribosomal region was used. The chemical composition of the green grains was evaluated by Raman spectroscopy, and the sensory analysis of the roasted grains was performed using temporal dominance of sensations (TDS). During fermentation, there was a decrease in the LAB in pulped coffee from 800 and 1000 m altitude, while an increase was observed at 1200 and 1400 m. In natural coffee, there was an increase of LAB population at all altitudes. The highest diversity of mesophilic bacteria and yeast were identified in natural 1400 m and 1000 m, respectively. However pulped coffee treatments it was at 1200 m and 800 m. The chlorogenic acid and fatty acids in the green bean changed with altitude variation and processing. The floral attribute was detected only at altitude 1400 m. Caramel, chocolate and almond attributes were most frequently detected in coffees at different altitudes and processing. Therefore, pulped coffee processing was most suitable at low altitude while at high altitudes, both processes can be conducted to obtain a beverage with unusual sensory profile.
本研究旨在评估不同海拔高度对巴西圣埃斯皮里图州塞拉多卡帕拉奥（Serra do Caparaó）种植的咖啡生豆附生微生物区系以及咖啡感官和化学品质的影响。在微生物分析中，通过表面平板计数法对中温细菌、乳酸菌（LAB）和酵母菌的数量进行了检测。采用基质辅助激光解吸电离飞行时间质谱（MALDI-TOF MS）对分离株进行分组和鉴定，并对核糖体区进行测序。采用拉曼光谱法评估绿咖啡豆的化学组成，采用时间主导感官分析（TDS）对烘焙咖啡豆的感官特性进行评估。在发酵过程中，800 和 1000 米海拔高度的去皮咖啡中 LAB 数量减少，而 1200 和 1400 米海拔高度的 LAB 数量增加。在天然咖啡中，所有海拔高度的 LAB 种群数量均增加。在自然 1400 米和 1000 米海拔高度，分别鉴定到了最多的中温细菌和酵母多样性。然而，去皮咖啡处理则在 1200 米和 800 米海拔高度。绿咖啡豆中的绿原酸和脂肪酸随海拔变化和加工方式而变化。仅在 1400 米海拔高度检测到花香属性。焦糖、巧克力和杏仁属性在不同海拔和加工的咖啡中最常被检测到。因此，去皮咖啡加工最适合在低海拔进行，而在高海拔，两种加工方式都可以进行，以获得具有独特感官特征的咖啡饮品。
