Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/48718
Title: The altitude of coffee cultivation causes shifts in the microbial community assembly and biochemical compounds in natural induced anaerobic fermentations
Keywords: Caparaó region
Coffee fermentation
Microbial community
Target sequencing
Café - Fermentação
Comunidade microbiana
Sequenciamento de alvo
Issue Date: 2021
Publisher: Frontiers Media
Citation: JULIANA MARTINEZ, S. et al. The altitude of coffee cultivation causes shifts in the microbial community assembly and biochemical compounds in natural induced anaerobic fermentations. Frotiers in Microbiology, [S. l.], 2021. DOI: 10.3389/fmicb.2021.671395.
Abstract: Coffee harvested in the Caparaó region (Minas Gerais, Brazil) is associated with high-quality coffee beans resulting in high-quality beverages. We characterize, microbiologically and chemically, fermented coffees from different altitudes through target NGS, chromatography, and conventional chemical assays. The genera Gluconobacter and Weissella were dominant in coffee's fruits from altitudes 800 and 1,000 m. Among the Eukaryotic community, yeasts were the most dominant in all altitudes. The most dominant fungal genus was Cystofilobasidium, which inhabits cold environments and resists low temperatures. The content of acetic acid was higher at altitudes 1,200 and 1,400 m. Lactic acid and the genus Leuconostoc (Pearson: 0.93) were positively correlated. The relative concentration of volatile alcohols, especially of 2-heptanol, was high at all altitudes. Bacteria population was higher in coffees from 800 m, while at 1,000 m, fungi richness was favored. The altitude is an important variable that caused shifts in the microbial community and biochemical compounds content, even in coffees belonging to the same variety and cultivated in the same region under SIAF (self-induced anaerobic fermentation) conditions. Coffee from lower altitudes has higher volatile alcohols content, while high altitudes have esters, aldehydes, and total phenolics contents.
URI: http://repositorio.ufla.br/jspui/handle/1/48718
Appears in Collections:DBI - Artigos publicados em periódicos



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