Coffee protein profiles during fermentation using different yeast inoculation methods

Detalhes bibliográficos
Autor(a) principal: Bressani, Ana Paula Pereira
Data de Publicação: 2020
Outros Autores: Martinez, Silvia Juliana, Vilela, Leonardo de Figueiredo, Dias, Disney Ribeiro, Schwan, Rosane Freitas
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/42455
Resumo: The objective of this work was to evaluate the protein profiles of natural and semidry fermented Coffea arabica, either subjected to treatments with different yeast inoculation methods with starter culture or to an uninoculated control. Saccharomyces cerevisiae CCMA 0543 and Candida parapsilosis CCMA 0544 were separately inoculated into coffee by directly spraying the cherries on a terrace or in buckets, for 16 hours before sun drying. Protein quantification showed a significant difference between the protein profiles of the samples collected after natural dry fermentation. The MALDI-TOF MS analysis generated a list of 96 peaks with different mass-to-charge ratios (m/z) in the samples collected at the beginning and the end of fermentation. The highest number of peaks in the natural dry coffee was observed at the end of fermentation in the samples inoculated with S. cerevisiae CCMA 0543, in bucket, and in C. parapsilosis CCMA 0544 sprayed on the terrace. However, in the semidry processed coffee, the highest number of peaks was observed in the initial fermentation, with a decrease in the peptide peaks after fermentation. The fermentation with different microorganisms, processing types, and inoculation methods affects m/z profiles, influencing the types of proteins found in coffee.
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spelling Coffee protein profiles during fermentation using different yeast inoculation methodsPerfis proteicos de café durante a fermentação por diferentes métodos de inoculação de levedurasCandida parapsilosisSaccharomyces cerevisiaeMass spectrometryStarter cultureLevedurasEspectrometria de massaFermentação - Cultivo-mãeMALDI-TOF MSThe objective of this work was to evaluate the protein profiles of natural and semidry fermented Coffea arabica, either subjected to treatments with different yeast inoculation methods with starter culture or to an uninoculated control. Saccharomyces cerevisiae CCMA 0543 and Candida parapsilosis CCMA 0544 were separately inoculated into coffee by directly spraying the cherries on a terrace or in buckets, for 16 hours before sun drying. Protein quantification showed a significant difference between the protein profiles of the samples collected after natural dry fermentation. The MALDI-TOF MS analysis generated a list of 96 peaks with different mass-to-charge ratios (m/z) in the samples collected at the beginning and the end of fermentation. The highest number of peaks in the natural dry coffee was observed at the end of fermentation in the samples inoculated with S. cerevisiae CCMA 0543, in bucket, and in C. parapsilosis CCMA 0544 sprayed on the terrace. However, in the semidry processed coffee, the highest number of peaks was observed in the initial fermentation, with a decrease in the peptide peaks after fermentation. The fermentation with different microorganisms, processing types, and inoculation methods affects m/z profiles, influencing the types of proteins found in coffee.O objetivo deste trabalho foi avaliar o perfil proteico de café arábica (Coffea arabica) fermentado por via natural e semisseco, submetido ou a tratamentos com diferentes métodos de inoculação com culturas iniciadoras ou a um controle sem inoculação. Saccharomyces cerevisiae CCMA 0543 e Candida parapsilosis CCMA 0544 foram inoculadas separadamente no café, por pulverização direta nos frutos-cereja, em um terreiro suspenso, ou em baldes, por 16 horas antes da secagem ao sol. A quantificação de proteínas mostrou uma diferença significativa no perfil proteico das amostras colhidas, após fermentação seca natural. A análise MALDI-TOF MS gerou uma lista de 96 picos com diferentes proporções massa/carga (m/z), nas amostras colhidas no início e ao final da fermentação. O maior número de picos no café processado seco ao natural foi observado ao final da fermentação nas amostras com inoculação de S. cerevisiae CCMA 0543, no balde e nas amostras de C. parapsilosis CCMA 0544 pulverizadas no terraço. No entanto, no café processado semisseco, o maior número de picos foi observado no tempo inicial de fermentação, com diminuição dos picos dos peptídeos após a fermentação. A fermentação com diferentes microrganismos, tipos de processamento e métodos de inoculação afeta os perfis m/z e influencia os tipos de proteínas encontradas no café.Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA2020-08-17T18:52:57Z2020-08-17T18:52:57Z2020-05info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfBRESSANI, A. P. P. et al. Coffee protein profiles during fermentation using different yeast inoculation methods. Pesquisa Agropecuária Brasileira, Brasília, v. 25, e01159, 2020. DOI: 10.1590/S1678-3921.pab2020.v55.01159.http://repositorio.ufla.br/jspui/handle/1/42455Pesquisa Agropecuária Brasileirareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessBressani, Ana Paula PereiraMartinez, Silvia JulianaVilela, Leonardo de FigueiredoDias, Disney RibeiroSchwan, Rosane Freitaseng2020-08-17T18:56:01Zoai:localhost:1/42455Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2020-08-17T18:56:01Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Coffee protein profiles during fermentation using different yeast inoculation methods
Perfis proteicos de café durante a fermentação por diferentes métodos de inoculação de leveduras
title Coffee protein profiles during fermentation using different yeast inoculation methods
spellingShingle Coffee protein profiles during fermentation using different yeast inoculation methods
Bressani, Ana Paula Pereira
Candida parapsilosis
Saccharomyces cerevisiae
Mass spectrometry
Starter culture
Leveduras
Espectrometria de massa
Fermentação - Cultivo-mãe
MALDI-TOF MS
title_short Coffee protein profiles during fermentation using different yeast inoculation methods
title_full Coffee protein profiles during fermentation using different yeast inoculation methods
title_fullStr Coffee protein profiles during fermentation using different yeast inoculation methods
title_full_unstemmed Coffee protein profiles during fermentation using different yeast inoculation methods
title_sort Coffee protein profiles during fermentation using different yeast inoculation methods
author Bressani, Ana Paula Pereira
author_facet Bressani, Ana Paula Pereira
Martinez, Silvia Juliana
Vilela, Leonardo de Figueiredo
Dias, Disney Ribeiro
Schwan, Rosane Freitas
author_role author
author2 Martinez, Silvia Juliana
Vilela, Leonardo de Figueiredo
Dias, Disney Ribeiro
Schwan, Rosane Freitas
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Bressani, Ana Paula Pereira
Martinez, Silvia Juliana
Vilela, Leonardo de Figueiredo
Dias, Disney Ribeiro
Schwan, Rosane Freitas
dc.subject.por.fl_str_mv Candida parapsilosis
Saccharomyces cerevisiae
Mass spectrometry
Starter culture
Leveduras
Espectrometria de massa
Fermentação - Cultivo-mãe
MALDI-TOF MS
topic Candida parapsilosis
Saccharomyces cerevisiae
Mass spectrometry
Starter culture
Leveduras
Espectrometria de massa
Fermentação - Cultivo-mãe
MALDI-TOF MS
description The objective of this work was to evaluate the protein profiles of natural and semidry fermented Coffea arabica, either subjected to treatments with different yeast inoculation methods with starter culture or to an uninoculated control. Saccharomyces cerevisiae CCMA 0543 and Candida parapsilosis CCMA 0544 were separately inoculated into coffee by directly spraying the cherries on a terrace or in buckets, for 16 hours before sun drying. Protein quantification showed a significant difference between the protein profiles of the samples collected after natural dry fermentation. The MALDI-TOF MS analysis generated a list of 96 peaks with different mass-to-charge ratios (m/z) in the samples collected at the beginning and the end of fermentation. The highest number of peaks in the natural dry coffee was observed at the end of fermentation in the samples inoculated with S. cerevisiae CCMA 0543, in bucket, and in C. parapsilosis CCMA 0544 sprayed on the terrace. However, in the semidry processed coffee, the highest number of peaks was observed in the initial fermentation, with a decrease in the peptide peaks after fermentation. The fermentation with different microorganisms, processing types, and inoculation methods affects m/z profiles, influencing the types of proteins found in coffee.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-17T18:52:57Z
2020-08-17T18:52:57Z
2020-05
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv BRESSANI, A. P. P. et al. Coffee protein profiles during fermentation using different yeast inoculation methods. Pesquisa Agropecuária Brasileira, Brasília, v. 25, e01159, 2020. DOI: 10.1590/S1678-3921.pab2020.v55.01159.
http://repositorio.ufla.br/jspui/handle/1/42455
identifier_str_mv BRESSANI, A. P. P. et al. Coffee protein profiles during fermentation using different yeast inoculation methods. Pesquisa Agropecuária Brasileira, Brasília, v. 25, e01159, 2020. DOI: 10.1590/S1678-3921.pab2020.v55.01159.
url http://repositorio.ufla.br/jspui/handle/1/42455
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA
publisher.none.fl_str_mv Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA
dc.source.none.fl_str_mv Pesquisa Agropecuária Brasileira
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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