Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees

Martins, Pâmela Mynsen Machado; Batista, Nádia Nara; Miguel, Maria Gabriela da Cruz Pedrozo; Simão, João Batista Pavesi; Ribeiro-Soares, J.; Schwan, Rosane Freitas

doi:10.1016/j.foodres.2019.108872

Cited by 81 publications

(48 citation statements)

References 49 publications

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“…The finding of the high population of fungi compared to the populations of bacteria and yeasts during the fermentation process obtained in this research contrasts the studies that document bacteria as the most abundant microorganisms during the wet fermentation of C. arabica L. (Evangelista et al, 2015;Martins et al, 2020;Zhang et al, 2019b). The increase in yeast and fungal populations relative to their initial population, it has also been reported in different articles (Evangelista et al, 2015;Martins et al, 2019;Nasanit;Satayawut, 2015;Pereira et al, 2016).…”

Section: Discussioncontrasting

confidence: 82%

Physicochemical, microbiological, and sensory analysis of fermented coffee from Sierra Nevada of Santa Marta, Colombia.

Cruz-O’Byrne

Gambasica

2020

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Section: Discussioncontrasting

confidence: 82%

Physicochemical, microbiological, and sensory analysis of fermented coffee from Sierra Nevada of Santa Marta, Colombia.

Cruz-O’Byrne

Gambasica

2020

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“…Regarding the environment, there is consensus in the studies that explain that altitude and climate are factors that affect cup quality [11,16,17]. Other studies have emphasized that the type of processing process also influences the quality of the coffee [18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Is Coffee (Coffea arabica L.) Quality Related to a Combined Farmer–Farm Profile?

et al. 2020

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This study proposed a classification model for 125 agricultural productive units (APUs) in Tolima, Colombia, to establish whether they are related to the quality of coffee produced. The model considered two aspects related to farmer profile and farm profile. The following proposed categories resulted from the coordinate obtained in relation to the two aspects: Low-Low, High-Low, Low-High, and High-High. The variables for each aspect were prioritized using the analysis hierarchical process (AHP). The coffee’s quality, sensory profile by attribute, and specific descriptors for each category were determined employing the Specialty Coffee Association (SCA) protocol. The sensory attributes were analyzed by way of one-way analysis of variance (ANOVA), and the Bonferroni test was used to compare by category, both with a significance level of α = 0.05. The model grouped the APUs by category and cup quality, with the High-High category achieving the best scores in the sensory analysis. The variables with the greatest relative weight within the AHP model constituted farmer stance regarding the use of good agricultural practices (44.5%) and farmer attitude toward excellence (40.6%) in the farmer’s profile. As part of the farm’s profile, environmental commitment level (38.0%) and international certifications (29.1%) were the greatest relative weights. Coffee in the High-High category was characterized by its notes of cinnamon, cocoa, chocolate, and dried vegetables.

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“…The morphology was often combined with standard biochemical tests such as those analyzing carbon sources utilization and enzymatic assays to identify bacteria (Pederson and Breed, 1946;Teshome et al, 2017) and fungi including yeasts (Agate and Bhat, 1966;Ranjini and Raja, 2019). Some more complex biochemical tests were sometimes applied to confirm the microorganisms' identity such as the multilocus enzyme electrophoresis (MLEE) in the case of nitrogen-fixing (N-fixing) bacteria (Jimenez-Salgado et al, 1997;Fuentes-Ramírez et al, 2001), the fatty acid methyl esters gas chromatography (FAME-GC) for bacterial isolates (Vega et al, 2005;Silva et al, 2012;Miguel et al, 2013), and the matrix-assisted laser desorption ionization-time of flight-mass spectrometry (MALDI-TOF-MS) for several bacteria and yeasts (Martins et al, 2020).…”

Section: Strategies Used To Study the Coffee Microbiotamentioning

confidence: 99%

“…The amplification and sequencing of simple genetic markers such as the rDNA gene repeats like the 16S rDNA of bacteria, as well as the 18S or 26S/28S rDNA and the ITS of fungi, have been extensively used (Sakiyama et al, 2001;Masoud et al, 2004;Oliveira et al, 2013;Prates Júnior et al, 2019;Martins et al, 2020). Sometimes, some housekeeping genes like those coding the β-tubulin (Samson et al, 2004;De Almeida et al, 2019) and TEF-1α factor (Mulaw et al, 2010(Mulaw et al, , 2013 were sequenced for fungal identifications.…”

Section: Strategies Used To Study the Coffee Microbiotamentioning

confidence: 99%

“…The quality of the coffee is not only influenced by several parameters during the production such as the plant genotype, environmental conditions, cultivation techniques and the associated microbiota (Toledo et al, 2016;Martins et al, 2020), but also by the type of postharvest processing (Gonzalez-Rios et al, 2007b;Lee et al, 2015;Poltronieri and Rossi, 2016), the storage conditions (Bucheli et al, 1998;Urbano et al, 2001;Geremew et al, 2016), and the roasting and brewing methods (Gonzalez-Rios et al, 2007a;Frost et al, 2020;Hu et al, 2020).…”

Section: Potential Uses As Biocontrol Agentsmentioning

confidence: 99%

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Coffee Microbiota and Its Potential Use in Sustainable Crop Management. A Review

Duong

Marraccini

Maeght

et al. 2020

Front. Sustain. Food Syst.

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Intensive coffee production is accompanied by several environmental issues, including soil degradation, biodiversity loss, and pollution due to the wide use of agrochemical inputs and wastes generated by processing. In addition, climate change is expected to decrease the suitability of cultivated areas while potentially increasing the distribution and impact of pests and diseases. In this context, the coffee microbiota has been increasingly studied over the past decades in order to improve the sustainability of the coffee production. Therefore, coffee associated microorganisms have been isolated and characterized in order to highlight their useful characteristics and study their potential use as sustainable alternatives to agrochemical inputs. Indeed, several microorganisms (including bacteria and fungi) are able to display plant growth-promoting capacities and/or biocontrol abilities toward coffee pests and diseases. Despite that numerous studies emphasized the potential of coffee-associated microorganisms under controlled environments, the present review highlights the lack of confirmation of such beneficial effects under field conditions. Nowadays, next-generation sequencing technologies allow to study coffee associated microorganisms with a metabarcoding/metagenomic approach. This strategy, which does not require cultivating microorganisms, now provides a deeper insight in the coffee-associated microbial communities and their implication not only in the coffee plant fitness but also in the quality of the final product. The present review aims at (i) providing an extensive description of coffee microbiota diversity both at the farming and processing levels, (ii) identifying the “coffee core microbiota,” (iii) making an overview of microbiota ability to promote coffee plant growth and to control its pests and diseases, and (iv) highlighting the microbiota potential to improve coffee quality and waste management sustainability.

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Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees

Cited by 81 publications

References 49 publications

Physicochemical, microbiological, and sensory analysis of fermented coffee from Sierra Nevada of Santa Marta, Colombia.

Physicochemical, microbiological, and sensory analysis of fermented coffee from Sierra Nevada of Santa Marta, Colombia.

Is Coffee (Coffea arabica L.) Quality Related to a Combined Farmer–Farm Profile?

Coffee Microbiota and Its Potential Use in Sustainable Crop Management. A Review

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