Scholarlink

<p>Fermentation stands out as a promising strategy for the valorization of specialty coffees, directly impacting the sensory profile of the beverage. This study investigated the microbial dynamics during the self-induced anaerobic fermentation (SIAF) of <i>Coffea arabica</i> L. cv. Arara cherries, under different conditions of time (0, 24, 48, and 72&#xa0;h), temperature (ambient and 27&#xa0;°C), processing type (solid-state or submerged), and the presence or absence of a starter culture. Metataxonomic analyses (16&#xa0;S rRNA and ITS1) were performed, revealing significant shifts in the diversity and structure of bacterial and fungal communities throughout the process. A predominance of the genera <i>Lactobacillus</i> and <i>Kazachstania</i> was observed, with fungal diversity being strongly affected, showing a marked reduction within the first 24&#xa0;h. Decision tree-based predictive models revealed correlations between specific microorganisms and sensory attributes of the beverage, highlighting <i>Leuconostoc</i>, <i>Lactobacillus</i>, and <i>Pichia</i> as potential positive markers. These findings indicate that controlling fermentation conditions enables modulation of the microbiome, promoting desirable sensory profiles and contributing to the development of targeted starter cultures and the standardization of high-quality coffees.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Microbial community dynamics during Coffea arabica cv. Arara fermentation and their relationship with specialty coffee quality

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年4月30日

查看全文
  • Lívia Carneiro Fidélis Silva,
  • Gisele Xavier Ribeiro Costa,
  • Marcelo Antônio Duarte da Cruz,
  • Luiza Manuela Alves Braga Cardoso,
  • Arlley de Brito Magalhães Sousa,
  • Renata Abadia Reis Rocha,
  • Marcela Vieira Caixeta Machado,
  • Laurence Rodrigues Amaral,
  • Pedro Luiz Lima Bertarini,
  • Libia Diniz Santos,
  • Matheus de Souza Gomes

摘要

Fermentation stands out as a promising strategy for the valorization of specialty coffees, directly impacting the sensory profile of the beverage. This study investigated the microbial dynamics during the self-induced anaerobic fermentation (SIAF) of Coffea arabica L. cv. Arara cherries, under different conditions of time (0, 24, 48, and 72 h), temperature (ambient and 27 °C), processing type (solid-state or submerged), and the presence or absence of a starter culture. Metataxonomic analyses (16 S rRNA and ITS1) were performed, revealing significant shifts in the diversity and structure of bacterial and fungal communities throughout the process. A predominance of the genera Lactobacillus and Kazachstania was observed, with fungal diversity being strongly affected, showing a marked reduction within the first 24 h. Decision tree-based predictive models revealed correlations between specific microorganisms and sensory attributes of the beverage, highlighting Leuconostoc, Lactobacillus, and Pichia as potential positive markers. These findings indicate that controlling fermentation conditions enables modulation of the microbiome, promoting desirable sensory profiles and contributing to the development of targeted starter cultures and the standardization of high-quality coffees.