« Previous AbstractNovel stainless steel tanks enhances coffee fermentation quality    Next Abstract"Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods" »

Food Res Int

Title:		Dominant microbial communities and biochemical profile of pulped natural fermented coffees growing in different altitudes
Author(s):		Martinez SJ; Bressani APP; Simao JBP; Pylro VS; Dias DR; Schwan RF;
Address:		"Biology Department, Federal University of Lavras (UFLA), Lavras, MG, Brazil. Food Science Department, Federal University of Lavras (UFLA), Lavras, MG, Brazil. Technology and Coffee Growing Program, Federal Institute of Espirito Santo, Alegre, Brazil. Biology Department, Federal University of Lavras (UFLA), Lavras, MG, Brazil. Electronic address: rschwan@ufla.br"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220703
Issue:
Page Number:		111605 -
DOI:		10.1016/j.foodres.2022.111605
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Altitude changes the coffee fruits and beans composition before and after harvesting. We aimed to evaluate the effect of altitude on the microbial community structure associated with pulped coffee fruits under self-induced anaerobic fermentation (SIAF) and their acids, volatiles, and antioxidants biochemical profiles. The most abundant bacterial genera were Gluconobacter (800 m), Weissella (1,000 m), and Leclercia (1,200 and 1,400 m). Yeasts dominated the pulped natural fermentations within the fungal species, containing high abundances of Cystofilobasidium infirmominiatum, Wickerhamomyces anomalus, and Meyerozyma caribbica. Citric, alcohols, and caffeine were the most dominant compounds in SIAF among acids, volatiles, chemical groups, and antioxidants. High altitude coffees favor alcohols, aldehydes, and esters groups, while low altitude coffees favor phenols"
Keywords:		Alcohols Altitude Antioxidants *Coffee/chemistry *Microbiota Anaerobic Coffee fermentation Illumina sequencing Organic acids Volatiles;
Notes:		"MedlineMartinez, Silvia Juliana Bressani, Ana Paula Pereira Simao, Joao Batista Pavesi Pylro, Victor Satler Dias, Disney Ribeiro Schwan, Rosane Freitas eng Research Support, Non-U.S. Gov't Canada 2022/08/09 Food Res Int. 2022 Sep; 159:111605. doi: 10.1016/j.foodres.2022.111605. Epub 2022 Jul 3"