Estudo das condições de fermentação do café

Abstract

Coffee is an important product for the Brazilian economy, as the country is the world's largest producer and exporter of coffee beans. Throughout the entire coffee production chain there is interference from several factors, such as the processing method, the choice of the ideal cultivar, and in the case of specialty coffees that are fermented there is still the concern about the inoculation of the correct microorganism, resulting in a high-quality coffee. As a result, it is very important to carry out studies in the area to combine the various factors and produce a high-quality coffee. This work aimed to gather information on the selection of the best microorganisms for the coffee fermentation. In the selected articles, Coffee Arabica, yellow gold, new world and acaiá cultivars were the inoculation of the microorganisms. The coffees were submitted to the three processes, wet, dry and semi-dry. Most of the research papers presented studies inoculating specific microorganisms and only the wet and semi-dry processing used strains that were already in the grain. The main microorganisms studied were: Saccharomyces cerevisiae UFLA YCN727, Candida parapsilosis UFLA YCN448, Pichia guilliermondii UFLA YCN731 Fusiformis, Lactobacillus fermentum and Actinobacterium sp., which resulted in sensations ranging from hérbacea and citrus to caramel and chocolate.