A5062880401- Biofuel production and bioconversion
- Coffee research and impacts
- Enzyme Production and Characterization
- Fermentation and Sensory Analysis
- Enzyme Catalysis and Immobilization
- Microencapsulation and Drying Processes
- Microbial Metabolic Engineering and Bioproduction
- Food Chemistry and Fat Analysis
- Microbial Metabolites in Food Biotechnology
- Bee Products Chemical Analysis
- Tea Polyphenols and Effects
- Agricultural and Food Sciences
- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Organic Food and Agriculture
- Soil Management and Crop Yield
- Botanical Research and Applications
- Geography and Environmental Studies
- Hops Chemistry and Applications
- Entomopathogenic Microorganisms in Pest Control
- Horticultural and Viticultural Research
- Urban Agriculture and Sustainability
- Insect Resistance and Genetics
- Seed and Plant Biochemistry
Universidade Federal de Uberlândia
2013-2025
Universidade Federal de Goiás
2017
Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in formation distinct sensory profiles. study investigated impact different fermentation methods on quality beverages, specifically utilizing Catiguá MG2 variety. The experimental setup involved fermenting 200 L bioreactors, employing both natural and pulped beans. process...
This study explores the variances in organic, chemical, and sensory attributes of fermented coffee beans, specifically examining how post-harvest processes influence cup quality. Coffee fruits from Catuaí IAC-144 variety were processed using both natural (NC) pulped (PC) methods. The then subjected to self-induced anaerobic fermentation (SIAF) one following methods: solid-state (SSF) or submerged (SMF). Within these methods, either spontaneous (SPF) starter culture (SCF) was applied. Each...
This study aimed to evaluate the influence coffee fermentation with yeast and bacillus as starter cultures in SIAF method applied solid-state submerged process. Saccharomyces cerevisiae Bacillus amyloliquefaciens were separately coinoculated into natural buckets or without water adding. The fermentations performed for until 96h, effects on physicochemical composition including concentrations of organic acids (citric, lactic, acetic, malic), sugars (glucose, fructose, sucrose), ethanol,...
The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, must then undergo a drying process for better preservation of bean its sensory attributes. In this context, study aimed to characterize final quality Arara cultivar Arabica processed using wet method subjected six methods: three conducted agro-industrial establishment (fixed-bed dryer, rotary drum combined drying) laboratory-scale methods (convective oven, cast-tape drying, suspended...
Supervised machine learning is widely researched nowadays. Several works have already been developed using genetic algorithms (GAs) for classification tasks evolving IF-THEN rules. Oftentimes, these methods are built integers and real values from one’s chromosome structure. In this paper, new important improvements proposed to Non-linear Computation Evolutionary Environment (NLCEE), a GA-based rule-set generator by Amaral Hruschka. The GA, called BIN-NLCEE, uses binary representation in its...
The immobilization of Aspergillus oryzae β-galactosidase was achieved by entrapment in sodium alginate and gelatin cross-linking with glutaraldehyde. optimal concentrations the aforementioned variables process were determined using an orthogonal central composite design axial value 1.35313. alginate, glutaraldehyde that provided greatest enzymatic activity 6.60%, 4.05% 3.64% (w/v), respectively. stability immobilized enzyme under conditions evaluated through daily assays. After 25 uses, a...
Microbial contamination in alcoholic fermentation is a widespread concern. Antibiotics are generally used for controlling bacterial contamination. However, drug-resistant strains and some health restrictions have limited the use of antibiotics. Here we propose addition hop extract as natural antibacterial agent processes. Besides behavior biocide Kamoran® were compared. The simultaneous evaluation yeast, concentrations experimental variables enabled us to determine optimal conditions...
A hidrólise enzimática da lactose por beta-galactosidase desempenha importante papel no processamento de produtos lácteos, como na obtenção leite com baixo teor para consumo indivíduos intolerantes à mesma e prevenção cristalização em laticínio. Neste trabalho, a enzima foi produzida pelo cultivo do microrganismo Kluyveromyces marxianus, meio cultura base soro queijo diferentes concentrações iniciais extrato levedura, acordo um planejamento fatorial. As fermentações foram conduzidas...
The conversion of sucrose to a highly concentrated commercial syrup by immobilized invertase combining the processes adsorption and cross-linking using Duolite A-568 as carrier was studied. Central Composite Design (CCD) used assess effect glutaraldehyde concentration reaction time on enzyme activity throughout hydrolysis in batch reactor. Cross-linking optimization allowed us find optimum conditions for with 0.6 g · L−1 6 h. temperature pH that maximized biocatalyst process were 50°C 4.0,...