Dinâmica microbiana e aspectos físicos e químicos de café conilon (Coffea canephora Pierre ex Froehner) cultivado em diferentes ambientes e processado por via natural
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) |
Texto Completo: | http://repositorio.ufes.br/handle/10/10459 |
Resumo: | Microorganisms are present in the different stages of coffee processing and contribute to the final quality of the beverage. The coffee microbiota may vary according to geographic changes, cultivated variety and altitude of the growing site. Knowledge about this microbiota is important especially when starter cultures are to be applied during the drying process in order to improve the quality of the beverage. The aim of this work was to evaluate the microbial diversity present in natural conilon coffee grown at different altitudes and shade, in order to study the relationship of these factors on the present microbiota and their impact on the physical and chemical characteristics of grains. Conilon coffee of two altitudes (300 and 600 m) and two shade (Sunny and Norway) were used.The coffees were dried in suspented plataforme up to 18% moisture and were collected during a fermentation/drying. For the period were transferred to an artificial effect at 45 °C until moisture of 11%. Acidity, pH, soluble solids, ash, phenolics, proteins, lipids, carbohydrates, fiber and moisture were required in coffee fruits. During fermentation by microorganisms were identified by Matrix Assisted Laser Desorption Ionization-Flight Time (MALDI-TOF) and sequencing. Sugars and organics acid were found and quantified by High Performance Liquid Chromatography (HPLC). In the roasted coffee, volatile compounds were identified by gas chromatography coupled to mass spectrometry (GC-MS). An interaction between altitude and face exposure to the sun influenced pH, solubility, ash and phenolic variables of coffee fruits. The same context was not observed for the content of lipids, proteins, carbohydrates, fiber and moisture. The main genera of microorganisms were Pichia, Candida, Meyerozyma, Bacillus and Staphylococcus. Acetic acid and succinic acid during the fermentation process. A concentration of sucrose, fructose and glucose varied between samples throughout the fermentation. Composed of half a dozen toasts, having the same effect in relation to the altitude and face of sun exposure. The evaluation of the microbiota present in conilon coffees allows different heights and faces of exposure to the sun is important for the knowledge of microbial species present during natural processing in Brazil, since these studies are scarce in the scientific literature. |
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Coelho, Jussara MoreiraSilva, Samuel de AssisBernardes, Patrícia CamposPereira, Priscila VargasOsório, Vanessa Moreira2018-09-21T14:06:39Z2018-09-212018-09-21T14:06:39Z2018-07-31Microorganisms are present in the different stages of coffee processing and contribute to the final quality of the beverage. The coffee microbiota may vary according to geographic changes, cultivated variety and altitude of the growing site. Knowledge about this microbiota is important especially when starter cultures are to be applied during the drying process in order to improve the quality of the beverage. The aim of this work was to evaluate the microbial diversity present in natural conilon coffee grown at different altitudes and shade, in order to study the relationship of these factors on the present microbiota and their impact on the physical and chemical characteristics of grains. Conilon coffee of two altitudes (300 and 600 m) and two shade (Sunny and Norway) were used.The coffees were dried in suspented plataforme up to 18% moisture and were collected during a fermentation/drying. For the period were transferred to an artificial effect at 45 °C until moisture of 11%. Acidity, pH, soluble solids, ash, phenolics, proteins, lipids, carbohydrates, fiber and moisture were required in coffee fruits. During fermentation by microorganisms were identified by Matrix Assisted Laser Desorption Ionization-Flight Time (MALDI-TOF) and sequencing. Sugars and organics acid were found and quantified by High Performance Liquid Chromatography (HPLC). In the roasted coffee, volatile compounds were identified by gas chromatography coupled to mass spectrometry (GC-MS). An interaction between altitude and face exposure to the sun influenced pH, solubility, ash and phenolic variables of coffee fruits. The same context was not observed for the content of lipids, proteins, carbohydrates, fiber and moisture. The main genera of microorganisms were Pichia, Candida, Meyerozyma, Bacillus and Staphylococcus. Acetic acid and succinic acid during the fermentation process. A concentration of sucrose, fructose and glucose varied between samples throughout the fermentation. Composed of half a dozen toasts, having the same effect in relation to the altitude and face of sun exposure. The evaluation of the microbiota present in conilon coffees allows different heights and faces of exposure to the sun is important for the knowledge of microbial species present during natural processing in Brazil, since these studies are scarce in the scientific literature.Bactérias, leveduras e fungos filamentosos estão presentes nas diferentes etapas do processamento do café. Esses microrganismos contribuem para a qualidade final da bebida por meio da degradação dos componentes do grão. A microbiota do café pode variar de acordo com mudanças geográficas, variedade e altitude de plantio. O conhecimento sobre essa microbiota é importante especialmente quando se deseja aplicar culturas starters durante o processo de secagem a fim de melhorar sua qualidade. Assim, este trabalho tem como objetivo avaliar a diversidade microbiana presente no café conilon após colheita em diferentes altitudes e faces de exposição ao sol e processado por via seca e a influência desses fatores nas características físico-químicas do grão e sensoriais da bebida. Durante a secagem, microrganismos serão identificados por PCR-DGGE e serão realizadas análises de açúcares e ácidos orgânicos. No café torrado será realizada análise de compostos voláteis e prova de xícara da bebida. Espera-se encontrar comunidades microbianas diversificadas de acordo com a altitude e face de exposição ao sol utilizada, podendo-se associar a microbiota com o o tipo de cultivo.Texthttp://repositorio.ufes.br/handle/10/10459porUniversidade Federal do Espírito SantoMestrado em Ciência e Tecnologia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFESBRCentro de Ciências Agrárias e EngenhariasCoffea qualityFermentationCulture startersCafé conilonQualidade do caféCulturas iniciadorasCafé - CultivoAlimentos - QualidadeFermentaçãoCiência e Tecnologia de Alimentos664Dinâmica microbiana e aspectos físicos e químicos de café conilon (Coffea canephora Pierre ex Froehner) cultivado em diferentes ambientes e processado por via naturalMicrobial dynamics and physical and chemical aspects of_x000D_ coffee conilon (Coffea canephora Pierre ex Froehner) grown in different_x000D_ environments and processed by natural methodinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da Universidade Federal do Espírito Santo (riUfes)instname:Universidade Federal do Espírito Santo (UFES)instacron:UFESORIGINALtese_11303_Dissertação Final de Mestrado - Priscila Vargas Pereira PDF.pdfapplication/pdf3840381http://repositorio.ufes.br/bitstreams/16e01829-e424-4feb-9da9-05c1f8432837/downloadd5ac3fe0a1a258411893f002bf200c99MD5110/104592024-06-21 16:56:13.228oai:repositorio.ufes.br:10/10459http://repositorio.ufes.brRepositório InstitucionalPUBhttp://repositorio.ufes.br/oai/requestopendoar:21082024-06-21T16:56:13Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) - Universidade Federal do Espírito Santo (UFES)false |
dc.title.none.fl_str_mv |
Dinâmica microbiana e aspectos físicos e químicos de café conilon (Coffea canephora Pierre ex Froehner) cultivado em diferentes ambientes e processado por via natural |
dc.title.alternative.none.fl_str_mv |
Microbial dynamics and physical and chemical aspects of_x000D_ coffee conilon (Coffea canephora Pierre ex Froehner) grown in different_x000D_ environments and processed by natural method |
title |
Dinâmica microbiana e aspectos físicos e químicos de café conilon (Coffea canephora Pierre ex Froehner) cultivado em diferentes ambientes e processado por via natural |
spellingShingle |
Dinâmica microbiana e aspectos físicos e químicos de café conilon (Coffea canephora Pierre ex Froehner) cultivado em diferentes ambientes e processado por via natural Pereira, Priscila Vargas Coffea quality Fermentation Culture starters Café conilon Qualidade do café Culturas iniciadoras Ciência e Tecnologia de Alimentos Café - Cultivo Alimentos - Qualidade Fermentação 664 |
title_short |
Dinâmica microbiana e aspectos físicos e químicos de café conilon (Coffea canephora Pierre ex Froehner) cultivado em diferentes ambientes e processado por via natural |
title_full |
Dinâmica microbiana e aspectos físicos e químicos de café conilon (Coffea canephora Pierre ex Froehner) cultivado em diferentes ambientes e processado por via natural |
title_fullStr |
Dinâmica microbiana e aspectos físicos e químicos de café conilon (Coffea canephora Pierre ex Froehner) cultivado em diferentes ambientes e processado por via natural |
title_full_unstemmed |
Dinâmica microbiana e aspectos físicos e químicos de café conilon (Coffea canephora Pierre ex Froehner) cultivado em diferentes ambientes e processado por via natural |
title_sort |
Dinâmica microbiana e aspectos físicos e químicos de café conilon (Coffea canephora Pierre ex Froehner) cultivado em diferentes ambientes e processado por via natural |
author |
Pereira, Priscila Vargas |
author_facet |
Pereira, Priscila Vargas |
author_role |
author |
dc.contributor.advisor-co1.fl_str_mv |
Coelho, Jussara Moreira |
dc.contributor.advisor-co2.fl_str_mv |
Silva, Samuel de Assis |
dc.contributor.advisor1.fl_str_mv |
Bernardes, Patrícia Campos |
dc.contributor.author.fl_str_mv |
Pereira, Priscila Vargas |
dc.contributor.referee1.fl_str_mv |
Osório, Vanessa Moreira |
contributor_str_mv |
Coelho, Jussara Moreira Silva, Samuel de Assis Bernardes, Patrícia Campos Osório, Vanessa Moreira |
dc.subject.eng.fl_str_mv |
Coffea quality Fermentation Culture starters |
topic |
Coffea quality Fermentation Culture starters Café conilon Qualidade do café Culturas iniciadoras Ciência e Tecnologia de Alimentos Café - Cultivo Alimentos - Qualidade Fermentação 664 |
dc.subject.por.fl_str_mv |
Café conilon Qualidade do café Culturas iniciadoras |
dc.subject.cnpq.fl_str_mv |
Ciência e Tecnologia de Alimentos |
dc.subject.br-rjbn.none.fl_str_mv |
Café - Cultivo Alimentos - Qualidade Fermentação |
dc.subject.udc.none.fl_str_mv |
664 |
description |
Microorganisms are present in the different stages of coffee processing and contribute to the final quality of the beverage. The coffee microbiota may vary according to geographic changes, cultivated variety and altitude of the growing site. Knowledge about this microbiota is important especially when starter cultures are to be applied during the drying process in order to improve the quality of the beverage. The aim of this work was to evaluate the microbial diversity present in natural conilon coffee grown at different altitudes and shade, in order to study the relationship of these factors on the present microbiota and their impact on the physical and chemical characteristics of grains. Conilon coffee of two altitudes (300 and 600 m) and two shade (Sunny and Norway) were used.The coffees were dried in suspented plataforme up to 18% moisture and were collected during a fermentation/drying. For the period were transferred to an artificial effect at 45 °C until moisture of 11%. Acidity, pH, soluble solids, ash, phenolics, proteins, lipids, carbohydrates, fiber and moisture were required in coffee fruits. During fermentation by microorganisms were identified by Matrix Assisted Laser Desorption Ionization-Flight Time (MALDI-TOF) and sequencing. Sugars and organics acid were found and quantified by High Performance Liquid Chromatography (HPLC). In the roasted coffee, volatile compounds were identified by gas chromatography coupled to mass spectrometry (GC-MS). An interaction between altitude and face exposure to the sun influenced pH, solubility, ash and phenolic variables of coffee fruits. The same context was not observed for the content of lipids, proteins, carbohydrates, fiber and moisture. The main genera of microorganisms were Pichia, Candida, Meyerozyma, Bacillus and Staphylococcus. Acetic acid and succinic acid during the fermentation process. A concentration of sucrose, fructose and glucose varied between samples throughout the fermentation. Composed of half a dozen toasts, having the same effect in relation to the altitude and face of sun exposure. The evaluation of the microbiota present in conilon coffees allows different heights and faces of exposure to the sun is important for the knowledge of microbial species present during natural processing in Brazil, since these studies are scarce in the scientific literature. |
publishDate |
2018 |
dc.date.accessioned.fl_str_mv |
2018-09-21T14:06:39Z |
dc.date.available.fl_str_mv |
2018-09-21 2018-09-21T14:06:39Z |
dc.date.issued.fl_str_mv |
2018-07-31 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufes.br/handle/10/10459 |
url |
http://repositorio.ufes.br/handle/10/10459 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
Text |
dc.publisher.none.fl_str_mv |
Universidade Federal do Espírito Santo Mestrado em Ciência e Tecnologia de Alimentos |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos |
dc.publisher.initials.fl_str_mv |
UFES |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Centro de Ciências Agrárias e Engenharias |
publisher.none.fl_str_mv |
Universidade Federal do Espírito Santo Mestrado em Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) instname:Universidade Federal do Espírito Santo (UFES) instacron:UFES |
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Universidade Federal do Espírito Santo (UFES) |
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UFES |
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UFES |
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Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) |
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Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) |
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Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) - Universidade Federal do Espírito Santo (UFES) |
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