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 Res Int. 2021 Jan;139:109921. doi: 10.1016/j.foodres.2020.109921. Epub 2020 Nov 30.
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.
在生物反应器中发酵可以提高咖啡质量，使发酵过程标准化，并产生特种咖啡。本工作旨在评估新型不锈钢生物反应器，对经过自然发酵和去皮自然发酵处理的接种和未接种咖啡进行评估。酵母和细菌种群在酵母提取物蛋白胨葡萄糖、德旺、罗高萨和夏普以及营养琼脂培养基上进行了评估和培养。通过气相色谱-质谱联用仪对烘焙豆中的挥发性化合物进行了分析，并通过杯测评估了感官感知。与酵母和乳酸菌相比，去皮自然发酵咖啡中的需氧细菌种群具有统计学意义。糠醛类化合物在化学物质组中浓度最高。用 CCMA 0535 接种的饮料呈现出最高的 SCA 评分。李子、桃子和花香属性仅在 Nat CCMA 0535 中被感知到。感官感知表明，接种的酵母改变了风味属性，提高了质量，并提高了它们的 SCA 评分。
