<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562025000100127</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v27.2244</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Influencia del uso de levaduras en la fermentación de la pulpa de café sobre su calidad aromática y sensorial]]></article-title>
<article-title xml:lang="en"><![CDATA[Influence of the use of yeast in the fermentation of coffee pulp on its aromatic and sensory quality]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Palacios-Ruiz]]></surname>
<given-names><![CDATA[Viridiana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Suárez-Quiroz]]></surname>
<given-names><![CDATA[Mirna L.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Figueroa-Hernández]]></surname>
<given-names><![CDATA[Claudia Y.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Estrada]]></surname>
<given-names><![CDATA[Zorba J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-Rios]]></surname>
<given-names><![CDATA[Oscar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México Instituto Tecnológico de Veracruz Unidad de Investigación y Desarrollo en Alimentos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>27</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562025000100127&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562025000100127&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562025000100127&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El procesamiento del café genera subproductos principalmente la pulpa de café que representa un 45 - 50 % del peso del fruto. Existe interés para utilizar este subproducto en la formulación de alimentos ya que contiene compuestos bioactivos con potencial beneficio en la salud. Se estudió una cepa de S. cerevisiae para fermenter pulpa de café y evaluar su impacto sobre la fracción volatil, la composición fisicoquímica y su calidad sensorial. Se estudiaron cuatro tratamientos: fermentación natural seca y sumergida (FN, FNS) y fermentación con S. cerevisiae seca y sumergida (L1, L1S). Se identificaron los compuestos orgánicos volátiles (VOC&#8217;s) por HS-SPME-GC-FID; se cuantificaron la cafeína, los ácidos clorogénicos y se realizó un análisis sensorial. Se identificaron 71 VOC&#8217;s distribuídos en 13 familias químicas; el tratamiento L1 presentó la mayor concentración VOC&#8217;s con notas afrutadas y agradables, la FN destacó por sus notas herbales. Todos los tratamientos presentan concentraciones similares de polifenoles y ácidos clorogénicos. La infusion del tratamiento L1 presentó notas sensoriales a jamaica y tamarindo que fueron corroboradas con la identificación de linalool, geraniol, benzaldehído, (z)-3-hexenal y la &#1509;-undecalactona. El uso de cultivos iniciadores como S. cerevisiae es una alternativa prometedora para mejorar la calidad sensorial de la bebida de pulpa de café y aumentar su valor comercial.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Coffee processing generates by-products, mainly coffee pulp, which represents 45 - 50 % of the weight of the fruit. There is interest in using this by-product in food formulation since it contains bioactive compounds with potential health benefits. A S. cerevisiae strain was studied to ferment coffee pulp and evaluate its impact on the volatile fraction, physicochemical composition, and sensory quality. Four treatments were studied: natural dry and submerged fermentation (FN, FNS), and fermentation with dry and submerged S. cerevisiae (L1, L1S). Volatile organic compounds (VOC&#8217;s) were identified by HS-SPME-GC-FID; caffeine and chlorogenic acids were quantified by HPLC, and a sensory analysis was performed. Seventy-one VOC&#8217;s distributed in 13 chemical families were identified; treatment L1 presented the highest concentration of VOC&#8217;s with fruity and pleasant notes; FN was distinguished by its herbal notes. All treatments presented similar concentrations of polyphenols and chlorogenic acids. The infusion of treatment L1 presented sensory notes of hibiscus and tamarind that were corroborated by identifying linalool, geraniol, benzaldehyde, (z)-3-hexenal and &#1509;-undecalactone. Using a starter culture like S. cerevisiae is a promising alternative to improve the sensory quality of coffee pulp beverages and increase its commercial value.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Subproductos de café]]></kwd>
<kwd lng="es"><![CDATA[S. cerevisiae]]></kwd>
<kwd lng="es"><![CDATA[compuestos orgánicos volatiles]]></kwd>
<kwd lng="es"><![CDATA[evaluación sensorial]]></kwd>
<kwd lng="en"><![CDATA[Coffee subproducts]]></kwd>
<kwd lng="en"><![CDATA[S. cerevisiae]]></kwd>
<kwd lng="en"><![CDATA[volatile organic compounds]]></kwd>
<kwd lng="en"><![CDATA[sensory evaluation]]></kwd>
</kwd-group>
</article-meta>
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