Importância da suplementação de fontes de carbono e de nitrogênio para otimização do processo fermentativo empregando bactérias do ácido lático em subprodutos do café - um estudo de revisão.
Palavras-chave:
Coffea, Substâncias bioativas, Subprodutos vegetais, Fontes nutricionaisResumo
O uso de bactérias do ácido lático para fermentação é uma estratégia amplamente difundida. A fermentação de alimentos com esses microrganismos possibilita a melhora de propriedades biológicas e sensoriais, além da produção de produtos inovadores e funcionais. Nesse contexto, os subprodutos do café, produzidos em grande escala pela indústria cafeeira, apresentam diversas substâncias bioativas que podem ser aprimoradas pela fermentação ácido lática. No entanto, alguns desses subprodutos possuem limitações nutricionais para serem utilizados como meios de cultivo, como a carência de concentrações adequadas de açúcares e aminoácidos necessários para garantir o desenvolvimento microbiano, o que limita a viabilidade e os potenciais benefícios do processo fermentativo. Dessa forma, a suplementação dessas fontes vegetais é uma estratégia relevante para superar restrições nutricionais, a fim de garantir o crescimento e a viabilidade celular e contribuir para a utilização sustentável dos subprodutos do café com condições adequadas para potenciais melhorias funcionais dos substratos. Assim, a presente revisão buscou discutir a importância da suplementação de fontes de carbono e de nitrogênio para a otimização de processos fermentativos empregando bactérias ácido-láticas em subprodutos do café.
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