Impacto da utilização de bactérias ácido-láticas e leveduras sobre a qualidade do café fermentado por via úmida

• Ano de defesa: 2022
• Autor(a) principal: Cassimiro, Débora Mara de Jesus
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Lavras; Programa de Pós-Graduação em Ciência dos Alimentos; UFLA; brasil; Departamento de Ciência dos Alimentos
• Palavras-chave em Português: Café - Fermentação úmida; Fermentação por anaerobiose autoinduzida; Leuconostoc mesenteroides; Fruto íntegro; Descritores sensoriais; Coffee - Wet fermentation; Self-induced anaerobiosis fermentation; Whole fruit; Sensory descriptors; Ciência de Alimentos
• Link de acesso: http://repositorio.ufla.br/jspui/handle/1/50933

Wet fermentation is widespread in many coffee-producing regions such as Hawaii, Central America, and Colombia. Nevertheless, Brazilian coffee producers rarely use this technique. Thus, this present study aimed to evaluate the inoculated fermentation of coffee beans using the lactic acid bacteria Leuconostoc mesenteroides CCMA1105 and Lactiplantibacillus plantarum CCMA1067, and the yeast species Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbruecki CCMA 0684. Those microorganisms were employed as starter cultures to ferment arabica and conilon coffee beans using the self-induced anaerobiosis fermentation (SIAF) method. The carbohydrates of the coffee beans served as the substrate for microbial metabolism, producing metabolites that benefited the quality of the final product. Moreover, volatile compounds that helped form the beverage's sensory profile, such as acids, esters, alcohols, ketones, pyrazines, and furans, were identified in the green and roasted coffee samples. Arabica coffee samples inoculated with the strains achieved final grades ranging from 79.0 to 83.2. Hence, they were classified as “specialty coffees” according to the Specialty Coffee Association. Regarding conilon coffee samples, four of the fermentation treatments provided coffee classified as fine beverage (80.0-89.0), while the Control treatment and three fermented ones were classified as premium beverage (70.0-79.0). Therefore, considering the results obtained, the wet fermentation of arabica and conilon coffee beans, inoculated with lactic acid bacteria and yeasts, using the SIAF method emerges as a new alternative for enhancing these products' quality.