Waldir D. Estela-Escalante, Liz M. I. Rodriguez-Portilla, Ricardo M. Pinillos-Miñano, Elton J. Rojas-Ocupa, Karina L. Lozada-Castillo, Beatriz A. Hatta-Sakoda, Americo Guevara Pérez
{"title":"酵母和乳酸菌的单一培养基和混合培养基对咖啡发酵和杯质的影响","authors":"Waldir D. Estela-Escalante, Liz M. I. Rodriguez-Portilla, Ricardo M. Pinillos-Miñano, Elton J. Rojas-Ocupa, Karina L. Lozada-Castillo, Beatriz A. Hatta-Sakoda, Americo Guevara Pérez","doi":"10.1002/appl.202300020","DOIUrl":null,"url":null,"abstract":"<p><i>Saccharomyces cerevisiae</i> LBTF 21.3, <i>Pichia manshurica</i> LBTF 21.1, and <i>Leuconostoc lactis</i> LBTF 21.1 were used as single and mixed cultures in coffee fermentations. Fermentations carried out in glass jars with <i>P. manshurica</i> LBTF 21.1/<i>Leuc. lactis</i> LBTF 21.1 showed higher fermentation rates than <i>S. cerevisiae</i> LBTF 21.3/<i>P. manshurica</i> LBTF 21.1 or <i>S. cerevisiae</i> LBTF 21.3/<i>Leuc. lactis</i> LBTF 21.1. The highest cup quality was reached with <i>P. manshurica</i> LBTF 21.1/<i>Leuc. lactis</i> LBTF 21.1 (83.0 points). Full factorial design (2<sup>2</sup>) carried out with <i>P. manshurica</i> LBTF 21.1 revealed that the higher proportion of water added before the fermentation resulted in higher production of acetic acid. A contrary effect of this variable was observed on the production of lactic acid with <i>Leuc. lactis</i> LBTF 21.1. Fermentations conducted in bioreactor evidenced the production of acetaldehyde by <i>P. manshurica</i> LBTF 21.1/<i>Leuc. lactis</i> LBTF 21.1, <i>P. manshurica</i> LBTF 21.1, and <i>Leuc. lactis</i> LBTF 21.1. Additionally, the highest cup quality was reached in fermentations with <i>P. manshurica</i> LBTF 21.1 (82.5 points) followed by <i>Leuc. lactis</i> LBTF 21.1 (81.5 points) and <i>P. manshurica</i> LBTF 21.1/<i>Leuc. lactis</i> LBTF 21.1 (81.0 points). Fermentations of coffee with single and mixed cultures are interesting strategies for the improvement of the sensory quality.</p>","PeriodicalId":100109,"journal":{"name":"Applied Research","volume":"3 4","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/appl.202300020","citationCount":"0","resultStr":"{\"title\":\"Impact of single and mixed cultures of yeasts and lactic acid bacteria in coffee fermentation and cup quality\",\"authors\":\"Waldir D. Estela-Escalante, Liz M. I. Rodriguez-Portilla, Ricardo M. Pinillos-Miñano, Elton J. Rojas-Ocupa, Karina L. Lozada-Castillo, Beatriz A. Hatta-Sakoda, Americo Guevara Pérez\",\"doi\":\"10.1002/appl.202300020\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><i>Saccharomyces cerevisiae</i> LBTF 21.3, <i>Pichia manshurica</i> LBTF 21.1, and <i>Leuconostoc lactis</i> LBTF 21.1 were used as single and mixed cultures in coffee fermentations. Fermentations carried out in glass jars with <i>P. manshurica</i> LBTF 21.1/<i>Leuc. lactis</i> LBTF 21.1 showed higher fermentation rates than <i>S. cerevisiae</i> LBTF 21.3/<i>P. manshurica</i> LBTF 21.1 or <i>S. cerevisiae</i> LBTF 21.3/<i>Leuc. lactis</i> LBTF 21.1. The highest cup quality was reached with <i>P. manshurica</i> LBTF 21.1/<i>Leuc. lactis</i> LBTF 21.1 (83.0 points). Full factorial design (2<sup>2</sup>) carried out with <i>P. manshurica</i> LBTF 21.1 revealed that the higher proportion of water added before the fermentation resulted in higher production of acetic acid. A contrary effect of this variable was observed on the production of lactic acid with <i>Leuc. lactis</i> LBTF 21.1. Fermentations conducted in bioreactor evidenced the production of acetaldehyde by <i>P. manshurica</i> LBTF 21.1/<i>Leuc. lactis</i> LBTF 21.1, <i>P. manshurica</i> LBTF 21.1, and <i>Leuc. lactis</i> LBTF 21.1. Additionally, the highest cup quality was reached in fermentations with <i>P. manshurica</i> LBTF 21.1 (82.5 points) followed by <i>Leuc. lactis</i> LBTF 21.1 (81.5 points) and <i>P. manshurica</i> LBTF 21.1/<i>Leuc. lactis</i> LBTF 21.1 (81.0 points). Fermentations of coffee with single and mixed cultures are interesting strategies for the improvement of the sensory quality.</p>\",\"PeriodicalId\":100109,\"journal\":{\"name\":\"Applied Research\",\"volume\":\"3 4\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-01-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/appl.202300020\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Applied Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/appl.202300020\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Applied Research","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/appl.202300020","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Impact of single and mixed cultures of yeasts and lactic acid bacteria in coffee fermentation and cup quality
Saccharomyces cerevisiae LBTF 21.3, Pichia manshurica LBTF 21.1, and Leuconostoc lactis LBTF 21.1 were used as single and mixed cultures in coffee fermentations. Fermentations carried out in glass jars with P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 showed higher fermentation rates than S. cerevisiae LBTF 21.3/P. manshurica LBTF 21.1 or S. cerevisiae LBTF 21.3/Leuc. lactis LBTF 21.1. The highest cup quality was reached with P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 (83.0 points). Full factorial design (22) carried out with P. manshurica LBTF 21.1 revealed that the higher proportion of water added before the fermentation resulted in higher production of acetic acid. A contrary effect of this variable was observed on the production of lactic acid with Leuc. lactis LBTF 21.1. Fermentations conducted in bioreactor evidenced the production of acetaldehyde by P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1, P. manshurica LBTF 21.1, and Leuc. lactis LBTF 21.1. Additionally, the highest cup quality was reached in fermentations with P. manshurica LBTF 21.1 (82.5 points) followed by Leuc. lactis LBTF 21.1 (81.5 points) and P. manshurica LBTF 21.1/Leuc. lactis LBTF 21.1 (81.0 points). Fermentations of coffee with single and mixed cultures are interesting strategies for the improvement of the sensory quality.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
