The paper “Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods” was recently published by Ana Paula P. Bressani, PhD student in Food Science in Federal University of Lavras. The paper evaluate the behavior of yeasts as starter cultures in the dry coffee production process. Were evaluated the yeasts: Saccharomyces cerevisiae CCMA 0543, Candida parapsilosis CCMA 0544 e Torulospora delbrueckii CCMA 0684 and two forms of yeast application in coffee: by directly spraying the cherries on a terrace or in buckets for 16 h before sun drying. The coffees inoculated with the yeasts had better sensorial characteristics presenting caramel and fruity flavor. Direct inoculation of Candida parapsilosis CCMA 0544 had a better result than bucket inoculation. The inoculation of Torulospora delbrueckii CCMA 0684 had good results in both methods of inoculation. The coffee inoculated with the Saccharomyces cerevisiae CCMA 0543 in buckets obtained the highest score in the coffee cupping.
https://doi.org/10.1016/j.lwt.2018.02.029
Karla Teixeira, Ph.D. in Agricultural Microbiology by the Federal University of Lavras, recently published in the Journal of Hazardous Materials the paper "Improvement of biosurfactant production by Wickerhamomyces anomalus CCMA 0358 and its potential application in bioremediation". This study evaluated the production of biosurfactant by Wickerhamomyces anomalus CCMA 0358 in an optimized culture medium and the production was validated in both flasks and bioreactors. The results showed that when compared to other yeasts, W. anomalus CCMA 0358 is a fast biosurfactant producer, since the highest production was achieved after 24 hours of growth. The biosurfactant produced by the yeast remained stable at high temperature (121ºC), high NaCl concentrations (300 g / L) and at pH values between 6 and 12. In addition, the biosurfactant showed promising application for bioremediation, since it allowed the recovery of 20% crude oil from contaminated sand.
https://doi.org/10.1016/j.jhazmat.2017.12.021
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