Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES 29500-000, Brazil.
Department of Biology, Federal University of Lavras, Lavras, MG 37200-000, Brazil.
Food Chem. 2023 Jan 30;400:134107. doi: 10.1016/j.foodchem.2022.134107. Epub 2022 Sep 3.
This study evaluated the inoculation of Meyerozyma guilliermondii and Bacillus licheniformis, separately or in co-culture, in wet-processed conilon coffee. Wet fermentation was conducted for 48 h. Mesophilic bacteria, lactic acid bacteria, yeasts, and filamentous fungi were counted during fermentation. The inoculation of B. licheniformis and M. guilliermondii stimulated the multiplication of lactic acid bacteria. Acetic, citric, lactic, oxalic, malic, succinic, tartaric acids, glucose, and fructose were identified in all treatments at different concentrations. Methyl salicylate, 2-heptanol, 2-nonanol, and heptanone were found during fermentation. Methylpyrazine, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, and 3-ethyl-2,5-dimethylpyrazine identified after roasting assigned notes of "almond" and "chocolate" to the beverages. All treatments were classified as "premium," with the B. licheniformis treatment receiving the highest score. Bacillus licheniformis obtained better performance in fermentation, increasing coffee score and producing volatile compounds that provided positive sensory notes to the beverage.
本研究评估了米曲霉和地衣芽孢杆菌分别或混合接种湿加工型绿咖啡的效果。湿发酵进行了 48 小时。在发酵过程中对嗜温细菌、乳酸菌、酵母和丝状真菌进行计数。地衣芽孢杆菌和米曲霉的接种刺激了乳酸菌的增殖。在所有处理中均检测到不同浓度的乙酸、柠檬酸、乳酸、草酸、苹果酸、琥珀酸、酒石酸、葡萄糖和果糖。在发酵过程中发现了水杨酸甲酯、2-庚醇、2-壬醇和庚酮。烘焙后鉴定出的甲基吡嗪、2,6-二甲基吡嗪、2,5-二甲基吡嗪和 3-乙基-2,5-二甲基吡嗪赋予了饮料“杏仁”和“巧克力”的香气特征。所有处理均被归类为“优质”，其中地衣芽孢杆菌处理的得分最高。地衣芽孢杆菌在发酵过程中表现更好，提高了咖啡的评分，并产生了挥发性化合物，为饮料提供了积极的感官特征。
