Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality.

This work aimed to evaluate the impact of inoculation single and co-cultivation of LAB and yeasts during the wet process of Coffea canephora using the self-induced anaerobic fermentation method. Saccharomyces cerevisiae, Totulaspora delbrueckii delbrueckii, Leuconostoc mesenteroides, and Lactiplantibacillus plantarum were monitored during fermentation. L. mesenteroides was detected in high concentrations in the coffee fruits (8.54 log10 cells/mL) and remained until the end of fermentation. Lactic and acetic acids were the main acids produced during fermentation. After 36 h of fermentation, 75.39% of malic acid was consumed in the L. mesenteroides + S. cerevisiae (MC) fermentations. In roasted coffee, the caffeine concentration reached 3.29 higher than the green beans in MC fermentation. Specific volatile compounds were detected in inoculated fermentation and may contribute to the beverage quality. Coffee inoculated with Leuconostoc mesenteroides was classified as fine (80.0-89.0), while the other fermentations were classified as premium (70.0-79.0). L. mesenteroides inoculation showed the best sensory score, and the beverage was characterized by caramel, fruity, and spices notes. L. mesenteroides inoculated alone or in co-culture with S. cerevisiae are promising starter cultures to improve Conilon coffee quality and obtain beverages with differentiated sensory profiles.

Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions.

The quest for healthiness has driven the meat industry to seek solutions to reduce or replace saturated animal fat. The replacement (partial or total) of animal fat by polyunsaturated vegetable oils rich in omega fatty acids has gained prominence in terms of making a product healthier. However, an obstacle to this strategy is the effects on the sensory characteristics of the products, which may be unfavorable to consumers. The objective of this study was to evaluate the lipid reformulation of hamburgers through the total replacement of pork fat with canola, sunflower, and corn oil emulsions. The physical-chemical, technological, and sensory properties analyses were performed. There were no significant changes (P > 0.05) in moisture content, protein content, ash content, pH, weight loss (%), moisture retention (%), or shrinkage (%). However, the lipid content was reduced (P < 0.05) and there was a significant improvement in the fatty acid profile with the application of gelled emulsions. The lipid peroxidation and oxidation also increased (P < 0.05) for the samples with the addition of gelled emulsions, and we observed the same behavior for lipid retention (%). In the sensory evaluation, the samples showed good overall acceptance, with hedonic scores ranging from "like slightly" to "like very much." In addition, through check-all-that-apply questions, we observed that the most positive scores given applied to the treatments were applied to the emulsions. The total replacement of animal fat by gelled emulsions is a promising strategy for producing healthier hamburgers.

Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee.

Wet coffee fermentation is widely used in coffee-producing regions such as Colombia and Hawaii, but it is not widespread in Brazil. This study aimed to evaluate inoculating the lactic acid bacteria Leuconostoc mesenteroides CCMA1105 and Lactiplantibacillus plantarum CCMA 1065 and the yeasts Saccharomyces cerevisiae CCMA0543 and Torulaspora delbrueckii CCMA0684 as starter cultures on wet coffee fermentation using the SIAF method (self-induced anaerobiosis fermentation). The microbial activity resulted in high consumption of the carbohydrates glucose (98.6%), fructose (97.6%), and sucrose (100%), in addition to the production of lactic and acetic acids, impacting the final quality of the beverage. A total of 108 volatile compounds belonging to 17 classes were identified in the green and roasted coffee samples, including 2,3-butanediol produced by lactic acid bacteria, contributing to coffee's aromatic profile. The final scores for the coffees from the different fermentations ranged from 79.0 to 83.25. The inoculated fermentations were classified as specialty according to the Specialty Coffee Association. Therefore, whole coffee fruit processed via wet using SIAF method and yeast and lactic acid bacteria starter is an alternative for improving wet fermented coffee quality and obtaining coffee beverages with a different sensory profile.