Efeitos da utilização de biorreatores de diferentes escalas na fermentação de café
Data
2023-02-03
Autores
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Editor
Universidade Federal de Lavras
Resumo
A utilização de biorreatores na fermentação de café se torna parte fundamental para o controle do processo, possibilitando aumento da qualidade do produto final e do volume, Diante da crescente demanda por cafés de qualidade, o desenvolvimento de biorreatores de grande escala desperta o interesse do setor produtivo. O objetivo deste trabalho foi avaliar a qualidade dos cafés fermentados sob anaeróbiose induzida (SIAF) em biorreatores de 50L, 1400 L e 7000L utilizando a cepa Saccharomyces cerevisiae CCMA 0543 como cultura iniciadora. A população de S. cerevisiae foi mensuradadurante a fermentação e secagem através da técnica de qPCR. O perfil de compostos voláteis e não voláteis foi avaliado no processo fermentativo e secagem por de GC-MS (Gas chromatography coupled to mass spectrometry) HPLC (High-performance liquid chromatography), respectivamente.Aqualidadesensorial foi avaliada pelo método SCA(Specialty Coffee Association). Os cafés fermentados da variedade Acaiá foram selecionados da região sul do estado de Minas Gerais em altitudes de 900 m. A maior população microbiana foi encontrada no biorreator de 7000 L (6.47 Log cell.g-¹ ), seguido pelo biorreator de 1400 L (6.06Log cell.g-¹ ) e 50L (5.83Log cell.g-¹ ). Os aldeídos foram encontrados em maiores concentrações nos biorreatores de 50 L (5.08 mg/g) e 1400 L (4.43 mg/g), responsáveis por notas sensoriais frutadas e chocolate. No biorreator de 7000 L se destacaram os éteres, remetendo a notasflorais e doces. Ácido lático foi detectado em maior abundância (11.59 g/kg), contribuindo com a acidez da bebida. A trigonelina foi o composto bioativo encontrado em maior concentração nos três biorreatores avaliados e é responsável pelo amargor. O resultado da avaliação sensorial indica que o processo fermentativo quando bem conduzido, gera compostos de interesse para classificação da bebida, influenciando nas notas sensoriais e consequentemente na pontuação atribuída pelos provadores. Todos tratamentos apresentaram notas acima de 80 pontos, classificando os cafés como especiais de acordo com a SCA. O escalonamento de biorreatores na fermentação de café utilizando cultura iniciadora se torna promissor, e pode aumentar a qualidade da bebida, desde que se monitore todas as etapas do processo.
The use of bioreactors in the fermentation of coffee becomes a fundamental part for the control of the process, making it possible to increase the quality of the final product and the volume. The objective of this work was to evaluate the quality of coffees fermented under induced anaerobiosis (SIAF) in 50 L, 1400 L and 7000 L bioreactors using the Saccharomyces cerevisiae strain CCMA 0543 as starter culture. The population of S. cerevisiae was measured during fermentation and drying using qPCR technique. The profile of volatile and non-volatile compounds was evaluated during fermentation and drying by GC-MS (gas chromatography coupled to mass spectrometry) and HPLC (highperformance liquid chromatography), respectively. The sensorial quality was evaluated by the SCA (Specialty Coffee Association) method. Fermented coffees of the Acaiá variety were selected from the southern region of the state of Minas Gerais at altitudes of 900 m. The highest microbial population was found in the 7000 L bioreactor (6.47 Log cell.g -¹), followed by the 1400 L (6.06 Log cell.g -¹) and 50 L (5.83 Log cell.g -¹) bioreactor. Aldehydes were found in higher concentrations in the 50 L (5.08 mg/g) and 1400 L (4.43 mg/g) bioreactors, responsible for fruity and chocolate sensory notes. In the 7000 L bioreactor the ethers stood out, reminding floral and sweet notes. Lactic acid was detected in greater abundance (11.59 g/kg), contributing to the acidity of the beverage. Trigonelline was the bioactive compound found in higher concentration in the three bioreactors evaluated and is responsible for the bitterness. The result of the sensory evaluation indicates that the fermentative process when well conducted, generates compounds of interest for the classification of the beverage, influencing the sensory notes and consequently the score given by the tasters. All treatments presented scores above 80 points, classifying the coffees as special coffees according to the SCA. The staggering of bioreactors in coffee fermentation using starter cultures is promising, and can increase the quality of the beverage, as long as all the stages of the process are monitored.
The use of bioreactors in the fermentation of coffee becomes a fundamental part for the control of the process, making it possible to increase the quality of the final product and the volume. The objective of this work was to evaluate the quality of coffees fermented under induced anaerobiosis (SIAF) in 50 L, 1400 L and 7000 L bioreactors using the Saccharomyces cerevisiae strain CCMA 0543 as starter culture. The population of S. cerevisiae was measured during fermentation and drying using qPCR technique. The profile of volatile and non-volatile compounds was evaluated during fermentation and drying by GC-MS (gas chromatography coupled to mass spectrometry) and HPLC (highperformance liquid chromatography), respectively. The sensorial quality was evaluated by the SCA (Specialty Coffee Association) method. Fermented coffees of the Acaiá variety were selected from the southern region of the state of Minas Gerais at altitudes of 900 m. The highest microbial population was found in the 7000 L bioreactor (6.47 Log cell.g -¹), followed by the 1400 L (6.06 Log cell.g -¹) and 50 L (5.83 Log cell.g -¹) bioreactor. Aldehydes were found in higher concentrations in the 50 L (5.08 mg/g) and 1400 L (4.43 mg/g) bioreactors, responsible for fruity and chocolate sensory notes. In the 7000 L bioreactor the ethers stood out, reminding floral and sweet notes. Lactic acid was detected in greater abundance (11.59 g/kg), contributing to the acidity of the beverage. Trigonelline was the bioactive compound found in higher concentration in the three bioreactors evaluated and is responsible for the bitterness. The result of the sensory evaluation indicates that the fermentative process when well conducted, generates compounds of interest for the classification of the beverage, influencing the sensory notes and consequently the score given by the tasters. All treatments presented scores above 80 points, classifying the coffees as special coffees according to the SCA. The staggering of bioreactors in coffee fermentation using starter cultures is promising, and can increase the quality of the beverage, as long as all the stages of the process are monitored.
Descrição
Dissertação de Mestrado defendida na Universidade Federal de Lavras
Palavras-chave
Fermentação de café, Escalonamento, Fermentação sólida, Culturas iniciadoras, Cafés especiais, Coffee fermentation, Scaling, Solid fermentation, Starter cultures, Specialty coffees
Citação
MAIA JÚNIOR, Carlos Roberto Luiz. Efeitos da utilização de biorreatores de diferentes escalas na fermentação de café. 2023. 50 p. Dissertação (Mestrado em Ciência dos Alimentos) – Universidade Federal de Lavras, Lavras, 2023.