da Silva, Marliane Cassia Soares published the artcileProcessing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage, Computed Properties of 97-67-6, the main research area is coffee beverage chem sensory quality microbial fermentation.
Post-harvest processing and microbial fermentation of coffee fruits play an essential role in the metabolites formation that influence the nutritional and sensory quality of the beverage. Thus, the objective of this study was to analyze the effect of coffee cherries processing and fermentation conditions on the microbial communities and the chem. and sensory quality of the beverage. Induced fermentation changed in the bacteria and fungi communities (Treatments: T1, T3, and T7). Klebsiella sp. inoculation (T1) allowed an increase in richness of bacteria and 81 points in the sensory score over the fermentation time. However, there was a reduction in richness of microbial community in treatments with Saccharomyces cerevisiae (T3 and T7). An increase in the indexes of microbial diversity was observed in 72 h in treatment with coffee pulp (T2). In treatment with coffee cherries and spontaneous fermentation (T4) had a higher sensory score than other treatments, indicating a sensory gain from 36 to 72 h. Coffee cherries with superficial disinfection (T5) had a reduction in microbial profile, but did not change the final score of the beverage over the 72 h. In T6 (floaters fruits) was observed an alteration in the fungal community (36-72 h) and the lowest sensory score. The impact of adding water on coffee fermentation was dependent on time (T3 and T7). Furthermore, 5-hydroxymethylfurfural has a pos. correlation with the final score of the beverage. Thus, microbial profile and sensory score of beverages are dependent of conditions of processing of coffee fruits and fermentation
European Food Research and Technology published new progress about Coffee beverages. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Computed Properties of 97-67-6.
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