Fermentação controlada em biorreatores artesanais para a produção de cafés especiais

dc.contributor.author	Reyes, Etztli Itzel Morales
dc.contributor.author	González, Martín Alejandro Bolaños
dc.contributor.author	Balcazar, Julian Ovidio Cucuñame
dc.contributor.author	Velasco, Jesús Salazar
dc.date.accessioned	2024-08-14T22:27:25Z
dc.date.available	2024-08-14T22:27:25Z
dc.date.issued	2024-04-26
dc.identifier.citation	REYES, Etztli Itzel Morales et al. Controlled fermentation in artisanal bioreactors to produce specialty coffees. Ciência e Agrotecnologia Lavras, v. 48, e007524, 26 apr. 2024.	pt_BR
dc.identifier.issn	1981-1829
dc.identifier.uri	https://doi.org/10.1590/1413-7054202448007524	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/14537
dc.description.abstract	A model of an artisanal bioreactor was tested for fermentations in specialty coffee production, monitoring parameters such as Brix, temperature, pH, electrical conductivity, and total dissolved solids. The results demonstrated that the bioreactor effectively controlled these parameters, ensuring consistent processes and reproducibility, as well as uniformity in the final product. Both washed coffees, one with lactic acid bacteria (LAB) inoculation and one without, were produced and evaluated using the Cup of Excellence (COE) format. The coffee without inoculation scored 84 points, while the coffee with LAB scored 85.9 points. This highlights a significant positive correlation between LAB treatment and the sensory quality of the coffee produced.	pt_BR
dc.format	pdf	pt_BR
dc.language.iso	en	pt_BR
dc.publisher	Editora UFLA	pt_BR
dc.relation.ispartofseries	Ciência e Agrotecnologia;v.48_e007524_2024;
dc.rights	Open Access	pt_BR
dc.subject	Lactic acid bacteria	pt_BR
dc.subject	sensory profile	pt_BR
dc.subject	inoculation	pt_BR
dc.subject.classification	Cafeicultura::Qualidade de bebida	pt_BR
dc.title	Fermentação controlada em biorreatores artesanais para a produção de cafés especiais	pt_BR
dc.type	Artigo	pt_BR