Dados do Trabalho

Título

CO-INOCULATION STRATEGY OF NON-SACCHAROMYCES YEASTS AND LACTIC ACID BACTERIA FOR WET COFFEE FERMENTATION

Introdução

Sensory attributes and chemical compounds influence coffee beverage quality. This study aimed to investigate the quality of coffee of the Acaiá variety processed by wet processing, using the self-induced anaerobiosis method (SIAF), inoculated with yeasts (Hanseniaspora uvarum CCMA 0236 and Pichia kluyveri CCMA 0194) and lactic acid bacteria (Leuconostoc mesenteroides CCMA 1105), both in monoculture and co-culture.

Material e Métodos

Carbohydrates and organic acids were analyzed by HPLC, volatile compounds by GC-MS, and sensory evaluation by cup tests.

Resultados e Discussão

During fermentation, carbohydrates were consumed (71.5% fructose, 53.2% glucose, and 37.8% sucrose). Lactic acid was the predominant acid during the fermentation process, and higher concentrations were detected at the end of the fermentation process using L. mesenteroides CCMA1105 (11.20 g.kg-1). Important volatile compounds were formed during fermentation, such as methyl salicylate and benzoic acid, 2-hydroxy-, and ethyl ester. These compounds contribute to the fruity and caramel aromas found in the beverages. Co-inoculation of H. uvarum and L. mesenteroides resulted in a higher relative concentration of esters (3.2 mg.kg-1) in coffee beans after fermentation and beans after the roasted process (1520.6 mg.kg-1). The main classes of compounds that contribute to the aromatic profile of roasted coffee are furans, pyrans, and pyrroles. All treatments were classified as specialty coffees with no significant difference. The highest score was attributed to the treatment using the co-inoculation of H. uvarum and L. mesenteroides (81.42 pts), exhibiting distinct sensory characteristics such as vanilla, honey, spices, fruity, passion fruit, orange, walnut, and cocoa. The coffee inoculated with P. kluyveri and L. mesenteroides showed notes of chocolate, fruity, citrus, yellow fruits, cereal, dark chocolate, spices, caramel, dried fruits, and passion fruit, and the coffee inoculated only with L. mesenteroides presented notes of chocolate, cereal, tobacco, herbal, cereal, peanuts, nuts, caramel, honey, and fruit raisins.

Conclusão

Wet fermentation followed by SIAF, using yeast and lactic acid bacteria as starter cultures, resulted in unique coffee aromas and flavors, quality sensory profiles, and served different consumer preferences.