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Home ❯ Research projects ❯ ProFerCo (Influència dels processos de fermentació controlats sobre la qualitat del cafè de Guatemala)

ProFerCo (Influència dels processos de fermentació controlats sobre la qualitat del cafè de Guatemala)

Funds Source:

Other entities

Period:

01/01/2024 to 31/12/2024

Project status:

ACTIVO

Funding:

3.450,00€

Els resultats dels compostos volàtils dels diferents cafès verds mostren que hi ha una relació entre diferents biomarcadors obtinguts en fermentacions controlades que actuen de forma positiva en el valor de cata.

El mètode posat a punt en cromatografia de gasos (HS-CG-MS) ha permès la caracterització de les 84 mostres, que procedeixen de diferents plantacions i de diferents fermentacions.
Aquest projecte té com objectiu millorar el procés de producció de cafè per tal de millorar la qualitat del cafè i el seu valor de català i que aquest fet repercuteixi a les famílies microproductes del cafè.

Research groups

GQBB – Biological and Biotechnological Chemistry

The GQBB group (Biological and Biotechnological Chemistry Group) conducts its activity in three main areas: identification and molecular analysis of proteins and enzymes, their use as therapeutic targets and design and applications of enzymes in biocatalysis and biotechnology in microorganisms.