Influence of altitude and fermentation on the microbiota and beverage quality of coffee
DOI:
https://doi.org/10.33448/rsd-v11i13.34905Keywords:
Yeast; Mundo Novo; Sensorial profile of coffee.Abstract
The objective of this study was to evaluate the influence of coffee cultivation at different altitudes associated with the type of fruit processing on the diversity and density of the yeast population and on the chemical and sensorial quality of the final beverage. The experiment was conducted at Fazenda Segredo, in the municipality of Cristais, Minas Gerais, with samples of coffee harvested from plots of the Mundo Novo variety. After the samples were harvested, the coffee beans were separated into cherry varieties, and the beans were subjected to natural drying on a terrace and anaerobic fermentation in drums for 36 hours. The experimental design used was a randomized block design, in a 3x2 factorial scheme, with three repetitions per treatment. The yeast density was measured by means of the serial dilution technique and the diversity was given by the Shannon-Wiener index (H'). The classification of the beans followed the Technical Rules of Identity and Quality for the Classification of Raw Beneficiated Coffee and the sensorial analysis was done according to the Specialty Coffee Association (SCA) methodology, by judges certified by the Association. The coffee culture at the altitude of 845 meters associated with the process of anaerobic fermentation showed the highest rate of density and diversity of yeasts in the grain and the distinct sensory characteristics, resulting in a drink with differentiated flavor.
References
Alves, E. A., de Souza, C. A., Rocha, R. B., Pereira, L. L., de Lima, P. P., & Lourenço, J. L. R. (2020). Efeito da fermentação sobre qualidade da bebida do café robusta (Coffea canephora) cultivado na Amazônia ocidental. Revista Ifes Ciência, 6 (3), 159-170.
Bardin-Camparotto, L., Camargo, M. B. P. D., & Moraes, J. F. L. D. (2012). Época provável de maturação para diferentes cultivares de café arábica para o Estado de São Paulo. Ciência Rural, 42, 594-599.
Botelho, C. E., Rezende, J. C. D., Carvalho, G. R., Carvalho, A. M. D., Andrade, V. T., & Barbosa, C. R. (2010). Adaptabilidade e estabilidade fenotípica de cultivares de café arábica em Minas Gerais. Pesquisa Agropecuária Brasileira, 45, 1404-1411.
Braccini, A. L., Scapim, C. A., do Carmo Lana, M., Vidigal Filho, P. S., Albrecht, L. P., Barreto, R. R., & de Araújo Rodovalho, M. (2008). Produtividade de grãos e qualidade de sementes de café em resposta à densidade populacional. Revista Ceres, 55 (6), 489-496.
Brasil. Instrução Normativa nº 8 de 11 de junho de 2003. Dispõe do Regulamento técnico de identidade e de qualidade para classificação do café beneficiado grão cru.
Bressani, A. P. P., Martinez, S. J., Sarmento, A. B. I., Borém, F. M., & Schwan, R. F. (2020). Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture. Food Research International, 128, 108773.
Chalfoun, S. M., Angélico, C. L., & de Resende, M. L. V. (2018). Brazilian coffee quality: Cultural, microbiological and bioactivity aspects. World Journal of Research and Review, 6 (1), 262710.
Compri, L., Florentino, L. A., Veiga, R. M., Silva, A. B. D., & Miranda, J. M. (2016). Diversidade de microrganismos em frutos do cafeeiro cultivado na proximidade do Lago de Furnas. Coffee Science, 11 (2), 285-289.
Evangelista, S. R., Miguel, M. G. D. C. P., de Souza Cordeiro, C., Silva, C. F., Pinheiro, A. C. M., & Schwan, R. F. (2014). Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process. Food Microbiology, 44, 87-95.
Evangelista, S. R., Miguel, M. G. D. C. P., Silva, C. F., Pinheiro, A. C. M., & Schwan, R. F. (2015). Microbiological diversity associated with the spontaneous wet method of coffee fermentation. International Journal of Food Microbiology, 210, 102-112.
Gamonal, L. E., Vallejos-Torres, G., & López, L. A. (2017). Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region-Peru. Ciência Rural, 47, (9), e20160882.
Herzog, T. T., da Silva, M. B., & Facco, A. G. (2020). Análise do Índice de Sustentabilidade da produçâo de café Conilon. Revista em Agronegócio e Meio Ambiente, 13 (1), 213-232.
Kalschne, D. L., Viegas, M. C., De Conti, A. J., Corso, M. P., & de Toledo Benassi, M. (2018). Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends. Food Research International, 105, 393-402.
Körner, C. (2007). The use of ‘altitude’in ecological research. Trends in ecology & evolution, 22 (11), 569-574.
Laviola, B. G., Mauri, A. L., Martinez, H. E. P., Araújo, E. F., & Neves, Y. P. (2006). Influência da adubação na formação de grãos mocas e no tamanho de grãos de café (Coffea arabica L.). Coffee Science, 1 (1), 36-42.
Lingle, T. R. (2011). The coffee cupper’s handbook: systematic guide to the sensory evaluation of Coffee’s Flavor. 7th ed. Long Beach California: Specialty Coffee Association of America, 66p.
Navarro, R., Martelócio, A. C., Sevilha, R., Bido, G., & Mannigel, A. (2021). Manejo do solo para o sistema de cultivo do café no Brasil. Enciclopédia Biosfera, 18 (38), 1-16.
Oliveira, E. C. S, Guarçoni, R. V. C., de Castro, E. V. R., de Castro, M. G., & Pereira, L. L. (2020). Chemical and sensory perception of robusta coffees under wet processing. Coffee Science, 15, e151672.
Perrone, G., Susca, A., Cozzi, G., Ehrlich, K., Varga, J., Frisvad, J. C., & Samson, R. A. (2007). Biodiversity of Aspergillus species in some important agricultural products. Studies in mycology, 59 (1), 53–66.
Pimenta, C. J. (2020). Qualidade do café. Lavras: Editora UFLA, 273p.
Pontin, J. C., de Matos Roda, N., Longo, R. M., & Branchi, B. A. (2022). Panorama sobre o uso de agrotóxicos para café e citros: análise nas agências regulatórias nacionais e internacionais. Revista de Tecnologia & Gestão Sustentável, 1 (2), 37-48.
Ribeiro, L. S., Miguel, M. G. D. C. P., Evangelista, S. R., Martins, P. M. M., van Mullem, J., Belizario, M. H., & Schwan, R. F. (2017). Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage. Food Research International, 92, 26-32.
Rodrigues, G. Z., da Cunha, L. T., & Almeida, G. R. R. (2020). Desenvolvimento e validação da fermentação controlada de frutos do café no pós-colheita em diferentes tempos. Revista Agroveterinária do Sul de Minas, 2 (1), 45-52.
Shannon, C. E. & Weaver, W. (1949). The mathematical theory of communication. Urbana: University of Illinois, 117p.
Silva, C. F., Batista, L. R., Abreu, L. M., Dias, E. S., & Schwan, R. F. (2008). Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation. Food microbiology, 25 (8), 951-957.
Silva, R. D., Pereira, R. G. F. A., Borém, F. M., & Silva, V. (2006). Altitude e a qualidade do café cereja descascado. Revista brasileira de armazenamento, 9 (1), 40-47.
Sunarharum, W. B., Williams, D. J., & Smyth, H. E. (2014). Complexity of coffee flavor: A compositional and sensory perspective. Food research international, 62, 315-325.
Trombetta, L. J., Turchetto, R., da Rosa, G. M., Volpi, G. B., Barros, S., & da Silva, V. R. (2020). Resíduos orgânicos e suas implicações com o carbono orgânico e microbiota do solo e seus potenciais poderes poluentes
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Gustavo Adolfo de Paula Souza; Tayla Évellin de Oliveira; Ligiane Aparecida Florentino
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
