Department of Biology Campus Universitário, Federal University of Lavras, Lavras, 37203-202, MG, Brazil.
Food Sciences Department, Federal University of Lavras, Lavras, MG, Brazil.
Braz J Microbiol. 2024 Sep;55(3):2253-2266. doi: 10.1007/s42770-024-01370-6. Epub 2024 May 22.
Variation in fermentation time may be an essential alternative to provide coffee beverages with different and unique sensory profiles. This work investigated the microbiological, chemical, and sensory changes in coffees submitted to different fermentation durations (0, 24, 48, 72, and 96 h). Self-induced anaerobiosis fermentation (SIAF) was used, and two treatments were performed: spontaneous fermentation and inoculation with S. cerevisiae CCMA0543. Microbiological analyses were performed, and the permanence of the inoculum was monitored. Chromatography (sugars, organic acids, and volatile compounds) was analyzed, and sensory analysis (temporal dominance of sensations - TDS) was performed. A total of 228 isolates were identified during spontaneous fermentation. The dominant bacteria and yeasts were Leuconostoc mesenteroides, Lactiplantibacillus plantarum, Staphylococcus warneri, Bacillus sp., Torulaspora delbrueckii, Hanseniaspora uvarum, and Meyerozyma caribbica. High concentrations of citric (18.67 mg.g) and succinic (5.04 mg.g) acids were detected at 96 h in SIAF fermentation. One hundred twenty-one volatile compounds were detected, but 22 were detected only in inoculated coffees. In spontaneous fermentation, 48 h of fermentation showed woody notes, while 72 h showed chestnuts. However, in the inoculated coffee, 72 h of fermentation showed high fruity dominance, and 96 h of fermentation was the only one with herbaceous notes. In addition, yeast inoculation increased the intensity of caramel notes in the first 48 h and increased the fruity flavor after 72 h of fermentation. Therefore, the type of fermentation (with or without inoculation) and the chosen fermentation time will depend on the sensorial profile the producer intends to obtain.
发酵时间的变化可能是提供具有不同独特感官特征的咖啡饮料的重要替代方法。本研究调查了不同发酵时间（0、24、48、72 和 96 小时）下的咖啡的微生物学、化学和感官变化。使用了自诱导厌氧发酵（SIAF），并进行了两种处理：自然发酵和接种 S. cerevisiae CCMA0543。进行了微生物分析，并监测了接种物的持久性。分析了色谱（糖、有机酸和挥发性化合物），并进行了感官分析（感官主导时间 - TDS）。在自然发酵过程中鉴定出 228 株分离株。优势细菌和酵母为肠膜明串珠菌、植物乳杆菌、华纳葡萄球菌、芽孢杆菌、德巴利酵母酒香酵母和卡氏酵母。在 SIAF 发酵中，96 小时时检测到柠檬酸（18.67 mg.g）和琥珀酸（5.04 mg.g）的浓度很高。检测到 121 种挥发性化合物，但仅在接种咖啡中检测到 22 种。在自然发酵中，48 小时的发酵具有木质调，而 72 小时的发酵具有栗味。然而，在接种咖啡中，72 小时的发酵具有强烈的水果风味，而 96 小时的发酵是唯一具有草本调的。此外，酵母接种增加了前 48 小时焦糖调的强度，并在发酵 72 小时后增加了水果味。因此，发酵类型（有或没有接种）和选择的发酵时间将取决于生产者想要获得的感官特征。
