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Publications
Marcela Caroline Batista da Mota PhD student in Agricultural Microbiology. She recently published the article “Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast”, in Food Research International. The work evaluated the effect of Saccharomyces cerevisiae (CCMA 0543) and Torulaspora delbrueckii (CCMA 0684) inoculation on the quality of natural and husked coffee processed in different producing regions. S. cerevisiae was predominant during spontaneous fermentation (average of 4 log cells / g) and inoculated (average of 7 log cells / g) in both processes. T. delbrueckii showed a similar population (3.79 log cells / g) in all trials. Glucose and fructose were the most detected sugars in coffee beans. Succinic acid was found at the end of the fermentation process. The concentration of lactic acid was inversely proportional to the concentration of ethanol. Pyrrole and furan, which are volatile groups, made it possible to differentiate coffee processing methods. Yeast inoculation changed the sensory profile and increased the scores of the coffee drink by up to 5 points. He concluded that the inoculation of S. cerevisiae was more suitable for peeled natural coffee and the inoculation of T. delbrueckii showed better performance in natural coffee.
https://doi.org/10.1016/j.foodres.2020.109482