| Autor: |
Ribeiro LS; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil., da Cruz Pedrozo Miguel MG; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil., Martinez SJ; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil., Bressani APP; Food Science Department, Federal University of Lavras, Lavras, MG, Brazil., Evangelista SR; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil., Silva E Batista CF; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil., Schwan RF; Department of Biology, Federal University of Lavras, Campus Universitário, Lavras, MG, 3037, Brazil. rschwan@ufla.br. |
| Abstrakt: |
The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study mesophilic bacteria (MB) and lactic acid bacteria (LAB) isolated from wet coffee processing and evaluate their performance in a pulped coffee medium. Eighty-six bacteria isolates (59 MB and 27 LAB) were assessed for pectinolytic activity, metabolite production, and pH value decrease in coffee-based culture (CPM). Seven bacteria strains (3 MB and 4 LAB) were selected and used as starter cultures in the wet fermentation of pulped coffee. The MB and LAB populations varied from 4.48 to 8.43 log CFU g -1 for MB and 3.54 to 8.72 log CFU g -1 for LAB during fermentation. Organic acid concentration (ranged from 0.01 to 0.53 for succinic acid; 0.71 to 8.14 for lactic acid and 0.06 to 0.29 for acetic acid), and volatile compounds (44 compounds were detected in green beans and 98 in roasted beans) were evaluated during fermentation. The most abundant compounds found in roasted beans belong to furans [15], ketones and esters [14], pyridines [13], and pyrazines [12]). Leuconostoc mesenteroides CCMA 1105 and Lactobacillus plantarum CCMA 1065 presented volatile compounds important for coffee aroma. Isovaleric acid; 2,3-butanediol; phenethyl alcohol; β-linalool; ethyl linoleate; and ethyl 2-hydroxypropanoate could improve cupping qualities. |
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