Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans.

This study has innovative aspects related to the use of sequential inoculation technique in the coffee bean fermentation process: the inoculation of Lactiplantibacillus plantarum followed by Saccharomyces cerevisiae, in the fermentation of coffee fruit for the production of specialty natural coffees. The objective was to evaluate the effect of this technique and of the total fermentation time on the sensory attributes of the coffee beverage and on the organic acid profile, bioactive compounds, and fatty acid profile of the beans. The fermentation of coffee fruit with sequential inoculation resulted in greater acidity of the beverage and contributed to increases of up to 2 points in coffee fermented. The total fermentation time was directly related to the organic acid content, and the longer the total fermentation time was, the greater the organic acid content. The fatty acid content and bioactive compound content showed little variation among treatments.

Novel stainless steel tanks enhances coffee fermentation quality.

Fermenting in bioreactors can improve coffee quality, standardize the fermentation process, and generate specialty coffees. This work aimed to evaluate novel stainless steel bioreactors with inoculated and non-inoculated coffees processed via natural and pulped natural. Yeast and bacteria populations were evaluated and grown on Yeast Extract Peptone Glucose; De Man, Rogosa, and Sharpe; and Nutrient agar media. Volatile compounds from roasted beans were analyzed in a Gas Chromatography-Mass Spectrometry equipment, and the sensory perception was evaluated through a cup test. The mesophilic bacteria population was statistically significant in pulped natural coffee compared to yeast and lactic acid bacteria. Furans had the highest concentration among the chemical groups. Beverage inoculated with CCMA 0535 presented the highest SCA score. Prune, peach, and floral attributes were only perceived in Nat CCMA 0535. The sensory perception indicated that the inoculated yeasts modified the flavor attributes, enhanced the quality, and increase their SCA scores.

Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees.

The objective of this study was to evaluate the volatile composition and the sensory effect of the presence of Quaker beans in natural specialty coffee beverage and, consequently, to confront the requirement of the Specialty Coffee Association regarding the total absence of Quaker beans in a natural specialty coffee batch. Sensory analysis and volatile composition were performed for three different colorations of Quaker beans, added separately to natural specialty coffee samples at seven different concentrations. Beans with color equal to or above Agtron 82.8 negatively affected the sensory characteristics of natural specialty coffee only from the presence of 7 Quaker beans in one cup (65 beans). Through the analysis of volatile composition, volatile compounds formed during roasting were identified in Quaker beans from precursors present in raw immature beans. Therefore, the color and sensory characteristics of Quaker are a consequence of the chemical composition of an immature bean.

Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast.

Fermentation is one of the post-harvest steps that influence coffee quality. This work evaluated the effect of Saccharomyces cerevisiae (CCMA 0543) and Torulaspora delbrueckii (CCMA 0684) inoculation on the quality of natural and pulped natural processed coffee in different producing regions. Yeast populations were assessed by the real-time polymerase chain reaction. Volatile and nonvolatile compounds were evaluated by gas chromatography-mass spectrometry and high-performance liquid chromatography, respectively. S. cerevisiae was predominant during spontaneous (average of 4 log cells/g) and inoculated (average of 7 log cells/g) fermentations in both processes. T. delbrueckii showed a similar population (3.79 log cells/g) in all assays. Glucose and fructose were the most detected sugars in coffee beans. Succinic acid was found at the end of the fermentative process. The lactic acid concentration was inversely proportional to ethanol concentration. Pyrrole and furan, which are volatile groups, allowed to differentiate the coffee processing methods. Yeast inoculation modified the sensorial profile and increased the coffee beverage scores by up to 5 points. S. cerevisiae inoculation was most suitable for pulped natural coffee, and T. delbrueckii inoculation showed the best performance in natural coffee.

Analise de Modos e Efeitos de Falha na avaliacao dos impactos ambientais provenientes do abate animal / Failure Mode and Effect Analysis for the evaluation of environmental impacts of animal slaughter

A Análise de Modos e Efeitos de Falha (AMEF) é um método de análise de produto ou processo para detectar e eliminar problemas potenciais de forma sistemática e completa. Os abatedouros levam a significativos impactos sobre o meio ambiente, sendo que o maior problema nesses processos é a falta de equipamentos modernos para promover a remoção de gases fétidos e efluentes tóxicos. O objetivo deste trabalho foi elaborar os formulários de aplicação do FMEA em um frigorífico de médio porte da região de Poços de Caldas (MG), o qual realiza abates de bovinos e suínos, cujo intuito foi diagnosticar os potenciais riscos gerados pelo frigorífico, e aos controles ambientais exercidos em relação à linha de abate e graxaria. Observou-se que a indústria frigorífica representa um grande potencial poluidor sobre os efluentes naturais, pois o sangue resultante do abate é um agente de grande impacto sobre o ecossistema hídrico.

The Failure Mode and Effect Analysis (FMEA) is a method of product or process analysis to detect and eliminate potential problems in a systematic and complete way. The abattoirs lead to significant impacts on the environment, which the major problem in those processes is the lack of modern equipment to promote the removal of malodorous gases and toxic effluents. The aim of this study was to elaborate the FMEA application forms in a medium-sized abattoir in the region of Poços de Caldas (MG), which performs the cattle and pig slaughter, with the purpose of diagnosing its potential risks caused, and the environmental controls exercised in relation to the slaughter line and rendering plant. It was observed that the meat industry represents a great potential pollution on the natural effluents, because the resulting blood of the slaughter is an agent of great impact on the water ecosystem.