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Lactic acid bacteria diversity and dynamics in Colombian coffee fermentation

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dc.contributor.author O'Byrne, Rosmery Cruz
dc.contributor.author Piraneque-Gambasica, Nelson
dc.contributor.author Aguirre-Forero, Sonia
dc.date.accessioned 2023-11-03T21:47:55Z
dc.date.available 2023-11-03T21:47:55Z
dc.date.issued 2023-10-03
dc.identifier.citation O’BYRNE, Rosmery Cruz; PIRANEQUE-GAMBASICA, Nelson; AGUIRRE-FORERO, Sonia. Lactic acid bacteria diversity and dynamics in Colombian coffee fermentation. Coffee Science, Lavras, v. 18, p. e182141, 03 oct. 2023. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2141. Acesso em: 1 nov. 2023. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v18i.2141 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13950
dc.description.abstract Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages. In Colombia, although coffees with differential sensory characteristics are produced from one region to another, only some studies have been performed on the microbiology of coffee fermentation, of which no research focused on LAB species has been reported. In this study, LAB diversity and dynamics associated with coffee fermentation in the Sierra Nevada de Santa Marta (SNSM) were determined through a temporal high-throughput sequencing approach, where the 16S rRNA gene was amplified and sequenced using the Illumina MiSeq platform. Finally, LAB species were identified using the BLASTN algorithms of the NCBI GenBank. The coffee fermentation process that lasted 36 hours was dominated by the genera Leuconostoc, followed by Lactobacillus and Weissella. Of the 118 OTUs corresponding to LAB, it was possible to identify 50 bacterial species, among which 28 are reported for the first time in coffee fermentation. Among the species widely reported in coffee fermentation are Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum (basonym: Lactobacillus plantarum), Levilactobacillus brevis (basonym: Lactobacillus brevis), and Lactococcus lactis. While the novel reports mainly correspond to species belonging to genera that were previously recognized as Lactobacillus, such as Lactiplantibacillus, Paucilactobacillus, Secundilactobacillus, Liquorilactobacillus, Lacticaseibacillus, Schleiferilactobacillus, Loigolactobacillus, Ligilactobacillus, Lentilactobacillus, Limosilactobacillus, and Latilactobacillus. These findings suggest that the indigenous LAB of the SNSM are responsible for generating metabolites that develop specific characteristics of coffee in the region, which is why coffee from the SNSM is protected by designation of origin. Isolates of the reported species should be considered for application as starter cultures. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Lavras pt_BR
dc.relation.ispartofseries Coffee Science;v. 18, p. 1-11, 2023;
dc.rights Open access pt_BR
dc.subject LAB pt_BR
dc.subject Lactobacillus pt_BR
dc.subject Leuconostoc pt_BR
dc.subject sequencing pt_BR
dc.subject Weissella pt_BR
dc.subject.classification Cafeicultura::Genética e melhoramento pt_BR
dc.title Lactic acid bacteria diversity and dynamics in Colombian coffee fermentation pt_BR
dc.type Artigo pt_BR

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