Schwan Rosane Freitas, Bressani Ana Paula Pereira, Martinez Silvia Juliana, Batista Nadia Nara, Dias Disney Ribeiro
Biology Department, Federal University of Lavras, CEP 37203-202, 3037, Lavras, MG, Brazil.
Food Science Department, Federal University of Lavras, CEP 37200-000 Lavras, MG, Brazil.
FEMS Yeast Res. 2023 Jan 4;23. doi: 10.1093/femsyr/foad019.
Yeasts are important microorganisms used in different fermentation processes. The cocoa beans must go through a correct fermentation process to obtain good-quality chocolate, which involves the action of yeasts and bacteria, and yeasts play a crucial role since they act in the first days of fermentation. In coffee, several studies have shown that the microbiota in the fruits is also a relevant factor. The fermentation process (regardless of the processing type) improves the beverage's quality. In this sense, studies using starter cultures in these two raw materials are important for better control of the process, and optimization of fermentation time, in addition to the improvement and diversification of volatile and non-volatile compounds produced by yeasts. Thus, this review discusses the importance and role of yeasts during fermentation, their metabolism, the produced compounds, and how yeast and the different chemical reactions help increase the quality of chocolate and coffee.
酵母是用于不同发酵过程的重要微生物。可可豆必须经过正确的发酵过程才能获得优质巧克力，这涉及酵母和细菌的作用，并且酵母起着至关重要的作用，因为它们在发酵的最初几天就开始发挥作用。在咖啡方面，多项研究表明，果实中的微生物群也是一个相关因素。发酵过程（无论加工类型如何）都会提高饮品的质量。从这个意义上说，在这两种原材料中使用发酵剂进行研究对于更好地控制过程、优化发酵时间以及改善和多样化酵母产生的挥发性和非挥发性化合物非常重要。因此，本综述讨论了酵母在发酵过程中的重要性和作用、它们的代谢、产生的化合物，以及酵母和不同化学反应如何帮助提高巧克力和咖啡的质量。
