基于氧气可用性和加工时间的基础上,开发发酵策略,以生产优质的温和咖啡 (Coffea arabica L.)
Aida Esther Peñuela-Martínez1, Carol Vanessa Osorio-Giraldo1, Camila Buitrago-Zuluaga1
1National Coffee Research Center, Cenicafé 170009, Colombia.
Foods (Basel, Switzerland)
|September 13, 2025
概括
优化咖啡发酵是质量的关键. 与半无氧 (SA) 方法相比,短时间的自我诱导无氧发酵 (SIAF) 产生了更好的结果,对咖啡豆质量产生了积极的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 农业科学 农业科学
背景情况:
- 发酵通过产生关键的风味化合物,显著影响洗净的温和咖啡质量.
- 咖啡生产的最佳发酵条件在很大程度上仍未确定.
- 了解发酵过程中的微生物动态对于质量控制至关重要.
研究的目的:
- 评估不同发酵条件对咖啡质量的影响.
- 为了比较半无氧 (SA) 和自我诱导的无氧发酵 (SIAF) 方法.
- 识别微生物转移及其与咖啡豆质量参数的相关性.
主要方法:
- 在SA和SIAF条件下使用整个咖啡果和脱皮咖啡进行发酵试验,持续192小时.
- 16S和ITS安普利康的高通量测序,以描述细菌和酵母社区.
- 分析物理化学参数 (pH,葡萄糖,乳酸,干物质) 和豆的生存能力.
- 开发一个质量指数,整合身体,生理和感官属性.
主要成果:
- SIAF和更短的发酵时间导致了更高的质量评分,以接近1.0.0的指数表示.
- 半无氧条件和更长的发酵时间导致质量得分较低 (0.497为脱皮,0.369为整个水果).
- 观察到不同的微生物群落,其中Weisella主导LAB和Acetobacter在SA条件下普遍存在;像Pichia这样的酵母属受到发酵类型的显著影响.
结论:
- 较短的发酵时间和SIAF条件在技术和经济上有利于咖啡生产.
- 微生物分析提供了对影响咖啡质量的发酵过程的见解.
- 优化的发酵策略可以提高咖啡豆的质量和感官属性.
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