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World J Microbiol Biotechnol

Title:		Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method
Author(s):		Pereira PV; Bravim DG; Grillo RP; Bertoli LD; Osorio VM; da Silva Oliveira D; da Cruz Pedrozo Miguel MG; Schwan RF; de Assis Silva S; Coelho JM; Bernardes PC;
Address:		"Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil. Department of Chemistry and Physics, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil. Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil. Department of Biology, Federal University of Lavras, Lavras, MG, 37200-000, Brazil. Department of Rural Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil. Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil. patricia.bernardes@ufes.br"
Journal Title:		World J Microbiol Biotechnol
Year:		2021
Volume:		20210217
Issue:		3
Page Number:		51 -
DOI:		10.1007/s11274-021-03017-2
ISSN/ISBN:		1573-0972 (Electronic) 0959-3993 (Linking)
Abstract:		"This study aimed to assess the microbial diversity in Coffea canephora grown in four different environments of Espirito Santo state, Brazil. Coffee cherries of two different altitudes (300 and 600 m) and two terrain aspects (Southeast-facing and Northwest-facing slopes) were processed by the dry method. Samples were collected during the drying/fermentation process. Microorganisms were counted, isolated, and identified by MALDI-TOF, followed by sequencing of the ribosomal region. Sugars and organic acids were quantified by HPLC and volatile compounds of the roasted coffees were evaluated by GC-MS. Bacteria population presented a significant number of isolates as well as higher counts during the drying/fermentation process with respect to the population of yeasts. The principal genera of microorganisms found were Bacillus, Pichia, Candida, and Meyerozyma. Meyerozyma guilliermondii was the most frequent yeast in all environments. On the other hand, Pichia kluyveri was found only in coffee cherries from the 600 m altitude. The highest concentration of acetic and succinic acids observed was 6.06 mg/g and 0.84 mg/g, respectively. Sucrose concentrations ranged from 0.68 to 5.30 mg/g, fructose from 1.30 to 4.60 mg/g, and glucose from 0.24 to 1.25 mg/g. Thirty-six volatile compounds, belonging to the groups of pyrazines, alcohols, aldehydes, ketones, and furans were identified in roasted coffee, with differences between altitude and terrain aspects. Information about microbial diversity is crucial to better understand the coffee quality and distinct characteristics of coffee produced in different environments"
Keywords:		Alcohols Bacteria/classification Brazil Coffea/*chemistry/*microbiology Coffee/chemistry/microbiology Desiccation/*methods Fermentation Food Handling/*methods Fungi/classification Gas Chromatography-Mass Spectrometry Bacteria Endogenous microbiota Maldi-t;
Notes:		"MedlinePereira, Priscila Vargas Bravim, Danielle Goncalves Grillo, Renata Pancini Bertoli, Larissa Diirr Osorio, Vanessa Moreira da Silva Oliveira, Daniela da Cruz Pedrozo Miguel, Maria Gabriela Schwan, Rosane Freitas de Assis Silva, Samuel Coelho, Jussara Moreira Bernardes, Patricia Campos eng 730/2016/Fundacao Estadual de Amparo a Pesquisa do Estado do Espirito Santo/ 108/2019/Fundacao Estadual de Amparo a Pesquisa do Estado do Espirito Santo/ Germany 2021/02/18 World J Microbiol Biotechnol. 2021 Feb 17; 37(3):51. doi: 10.1007/s11274-021-03017-2"