Influence of the fungi population on the physicochemical and chemical composition of coffee (Coffea arabica L.)

Pasin, Liliana Auxiliadora Avelar Pereira; Abreu, Márvio Lobão Teixeira de; Souza, Igor Pereira

doi:10.1590/s0101-20612011000300020

Cited by 10 publications

(9 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Coffee quality, which determines its marketability and price, is a complex trait resulting from multifactorial determinants such as plant genetics, pedoclimatic conditions, and pre-and postharvest treatments like roasting and brewing (Martin et al 1999;Montavon et al 2003;De Los Santos-Briones and Hernández-Sotomayor 2006;Leroy et al 2006). Although most of the studies directed at improving coffee quality have focused on physiological and agronomic aspects of the coffee plant (Montavon et al 2003;Leroy et al 2006), the microbiota associated with coffee plants may play a critical role in the final expression of coffee quality (Pasin et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Endophytic microbial diversity in coffee cherries ofCoffea arabicafrom southeastern Brazil

et al. 2013

View full text Add to dashboard Cite

The microbiota associated with coffee plants may play a critical role in the final expression of coffee quality. However, the microbial diversity in coffee cherries is still poorly characterized. Here, we investigated the endophytic diversity in cherries of Coffea arabica by using culture-independent approaches to identify the associated microbes, ultimately to better understand their ecology and potential role in determining coffee quality. Group-specific 16S rRNA and 26S rRNA genes polymerase chain reaction - denaturing gradient gel electrophoresis and clone library sequencing showed that the endophytic community is composed of members of the 3 domains of life. Bacterial sequences showing high similarity with cultured and uncultured bacteria belonged to the Betaproteobacteria, Gammaproteobacteria, and Firmicutes phyla. Phylogenetic analyses of cloned sequences from Firmicutes revealed that most sequences fell into 3 major genera: Bacillus, Staphylococcus, and Paenibacillus. Archaeal sequences revealed the presence of operational taxonomic units belonging to Euryarchaeota and Crenarchaeota phyla. Sequences from endophytic yeast were not recovered, but various distinct sequences showing high identity with filamentous fungi were found. There was no obvious correlation between the microbial composition and cultivar or geographic location of the coffee plant. To the best of our knowledge, this is the first report demonstrating internal tissue colonization of plant fruits by members of the Archaea domain. The finding of archaeal small-subunit rRNA in coffee cherries, although not sufficient to indicate their role as active endophytes, certainly expands our perspectives toward considering members of this domain as potential endophytic microbes.

show abstract

Section: Introductionmentioning

confidence: 99%

Endophytic microbial diversity in coffee cherries ofCoffea arabicafrom southeastern Brazil

et al. 2013

View full text Add to dashboard Cite

show abstract

“…Especially high temperatures affect the transformation of chlorogenic acid into quinolactones and melanoidins [14,33]. This study showed a rapid decrease of chlorogenic acid content by an aerobic microbial consortium in the activated sludge, though it was found that in the presence of Aspergillus alutaceus fungus, the content of chlorogenic acid increased, while it did not have effect on caffeine content [13,33].…”

Section: Initial Ratementioning

confidence: 98%

“…Mannans are the major component of polysaccharides in SCGs [12]. There are almost no reducing sugars present in coffee [13]. The main phenol presented in coffee is chlorogenic acid (CGA) and accounts for up to 14% (dry matter basis) [14].…”

Section: Introductionmentioning

confidence: 99%

The Possibility of Using Spent Coffee Grounds to Improve Wastewater Treatment Due to Respiration Activity of Microorganisms

et al. 2019

View full text Add to dashboard Cite

Spent coffee ground (SCG) may affect wastewater treatment processes due to high coffee consumption worldwide. The impact of the main chemical compounds present in SCG on respiration activity of sewage sludge was investigated. The results showed approximately two times higher respiration in the samples where various types of SCG were present in comparison with samples without SCG. During intense microbial metabolism, statistically significant (p < 0.05) decreases in caffeine, total polyphenols, and chlorogenic acid contents after processing and in filtrate was observed. The monitored compounds (caffeine, polyphenols, and chlorogenic acid) deteriorated due to their probable inclusion in microbiological metabolism. Increase in respiration activity of microorganisms in the presence of cheap waste material such as coffee grounds can help to improve wastewater treatment. The research was focused on spent coffee grounds’ impact on the respiratory activity of microorganisms in the activated sludge taken from small and large wastewater treatment plants. The impact was measured in more detail due to the inclusion of different coffee species (Robusta and Arabica) in diverse concentrations. The novelty of the study can also be seen through the literature overview, where information cannot be found about SCG influence on the respiration activity of microbial communities, and data on the possible SCG aerobic degradation or utilization by a sewage sludge bacterial consortium has also never been reported. The study has shown the possibility of improving wastewater treatment due to respiration activity of microorganisms in the presence of cheap waste material such as coffee grounds.

show abstract

“…Among the microflora of coffee, filamentous fungi are the most relevant group, being more frequently encountered. The biochemical transformations in the beans resulting from their infection can result in significant crop losses (Pimenta and Vilela 2003;Pasin et al, 2011). Variation in the concentrations of plant phenolics and increased activities of oxidative enzymes in response to microorganism infection is a common phenomenon in plants (Batista, 2003;Owen-Going et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of fungal infection on phenolic compounds during the storage of coffee beans

Amal¹,

Hachana²

2013

MJM

View full text Add to dashboard Cite

Aims:This work was undertaken to study the effect of Aspergillus infection on phenolic compounds in beans from four cultivars of the coffee plant (Coffea arabica L.). The effects of storage conditions of the coffee beans were also examined. Methodology and results:Beans from four varieties of coffee were artificially infected with three species of Aspergillus: A. niger, A. melleus and A. alliacus, and stored at 0, 8 and 25 ± 2 °C). After 3, 6 and 9 months, the contents of phenolic compounds in the beans were determined using high performance liquid chromatography (HPLC). Conclusion, significance and impact study:The results of this study showed that phenolic compounds were qualitatively and quantitatively higher in the inoculated beans as compared with the uninfected control beans, reflecting a possible induced defense mechanism in the infected beans. Increased storage periods resulted in higher levels of phenols, but the average total, bound and free phenols did not differ between the cultivars tested. Effective control of Apergillus infection in coffee beans can prevent such changes in phenolics that may affect their commercial value.

show abstract

Influence of the fungi population on the physicochemical and chemical composition of coffee (Coffea arabica L.)

Cited by 10 publications

References 7 publications

Endophytic microbial diversity in coffee cherries ofCoffea arabicafrom southeastern Brazil

Endophytic microbial diversity in coffee cherries ofCoffea arabicafrom southeastern Brazil

The Possibility of Using Spent Coffee Grounds to Improve Wastewater Treatment Due to Respiration Activity of Microorganisms

Effect of fungal infection on phenolic compounds during the storage of coffee beans

Contact Info

Product

Resources

About