Self-induced anaerobiosis fermentation in coffees inoculated with yeast: Effect on key enzymes of the germination process and its relationship with the decrease in seed germination.

• Tác giả: Nádia Nara Batista, Sttela Dellyzete Veiga Franco da Rosa, Janaína Guarieiro Ribeiro de Assis, Disney Ribeiro Dias, Emerson Josue Martinez Jimenez, Pâmela Mynsen Machado Martins, Rosane Freitas Schwan, Ana Luiza de Oliveira Vilela
• Ngôn ngữ: eng
• Ký hiệu phân loại: 133.594 Types or schools of astrology originating in or associated with a
• Thông tin xuất bản: Canada : Food research international (Ottawa, Ont.) , 2025
• Bộ sưu tập: NCBI
• ID: 188801

Tóm tắt

 Our objective was to monitor the main enzymes of coffee germinal metabolism and chemical composition during Self-Induced Anaerobiosis Fermentation (SIAF) with yeasts (Saccharomyces cerevisiae (CCMA0543), Candida parapsilosis (CCMA0544) and Torulospora delbrueckii (CCMA0684)) evaluating their relationship with seed germination. The starter cultures were assessed by qPCR. The organic acids were analyzed by liquid chromatography. Catalase (CAT), Esterase (EST), Alcohol dehydrogenase (ADH), and Isocitrate Lyase (ICL) enzyme activity was confirmed by the presence of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-Page) gel bands. The formation of a white halo confirmed the activity of the enzyme endo-β-mannanase, and its quantification was performed using the diameter of the halo of both the samples and the standard curve. At the end of the fermentation process, S. cerevisiae and T. delbrueckii presented the highest populations (>
 7 log