Publications
Igor Magalhães is a postgraduate student at UFLA in the Department of Food Science, which had recently published a paper with title: Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor. The work consisted in using a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process,
compounds involved during the fermentation, and perform a chocolate sensorial characterization. As a result, this research generated different volatile compounds, tastes in the final product, and a starter culture of Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 was proposed for future fermentations.
doi:10.3390/molecules22050766
Luciana Ribeiro is a postgraduate student at UFLA in the Department of Agricultural Microbiology, which had recently published a paper with title: Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage. The work consisted in inoculating pulped Mundo Novo and Ouro Amarelo coffee beans with Saccharomyces cerevisiae (CCMA 0200 and CCMA 0543) during semi-dry coffee fermentation and compared with a non-inoculated control. As a result, S. cerevisiae CCMA 0543 had an average population of 5.6 log cell/g (Ouro Amarelo cultivar) and 5.5 log cell/g
(Mundo Novo cultivar). Citric, malic, succinic and acetic acid were found in all samples, along with sucrose, fructose, and glucose. There were 104 volatile compounds detected: 49 and 55 in green and roasted coffee, respectively. All coffee samples scored over 80 points in the cupping test, indicating they were specialty-grade. Inoculation with the CCMA 0543 strain performed better than the CCMA 0200 strain. This is the first time that qPCR has been used to assess the persistence of the inoculated strains populations during coffee processing. Strain CCMA 0543 was the most suitable as an inoculant due to its enhanced persistence during the process and number of volatile compounds produced.
https://doi.org/10.1016/j.foodres.2016.12.011
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