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Exploring the diversity of microorganisms and potential pectinase activity isolated from wet fermentation of coffee in northeastern Peru

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dc.contributor.author Fernandez -Güimac, Samia Littly Jahavely
dc.contributor.author Perez, Jhordy
dc.contributor.author Mendoza, Jani Elisabet
dc.contributor.author Bustamante, Danilo Edson
dc.contributor.author Calderon, Martha Steffany
dc.date.accessioned 2024-09-11T22:44:49Z
dc.date.available 2024-09-11T22:44:49Z
dc.date.issued 2023-09-09
dc.identifier.citation FERNANDEZ-GÜIMAC, S. L. J. et al. Exploring the diversity of microorganisms and potential pectinase activity isolated from wet fermentation of coffee in northeastern Peru. Food Sci Technol, Campinas , v. 43, p. 1-12, 09 jan. 2023. Available from: https://doi.org/10.1590/fst.81922. Accessed: 10 sept. 2024. pt_BR
dc.identifier.issn 1678-457X
dc.identifier.uri https://doi.org/10.1590/fst.81922 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/14623
dc.description.abstract In this study, the microbiota associated with coffee fermentation from two regions from northern Peru was evaluated. Bacteria and fungi were isolated from coffee farms in the Amazonas and Cajamarca regions and identified using molecular markers 16S rRNA and ITS. The potential pectinase activity was registered by the formation of a transparent halo around colonies. As a result, 29 and 09 species belonging to bacteria and fungi, respectively, were found. The bacterial genera Lysinibacillus and Stenotrophomonas and the fungal genus Aspergillus accounted for the highest number of species isolated from coffee ferments. Forty-one out of 71 isolates showed some type of pectinase enzyme activity, and they included 23 isolates from Cajamarca and 18 from Amazonas. Nevertheless, only three bacterial species registered the formation of transparent halos and showed relevant potential pectinase enzyme activity, namely, Lysinibacillus xylanilyticus, Stenotrophomonas maltophilia, and Stenotrophomonas pavanii, which were all from the Cajamarca region. These species could be further investigated by quantifying enzymes activity and performing other biochemical properties to prototype starter cultures. Accordingly, the study of indigenous microorganisms with biological potential will be essential to increase the coffee value chain and improve the incomes of farmers. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos pt_BR
dc.relation.ispartofseries Food Science and Technology;v. 43, p. 1-12, 2023;
dc.rights Open Access pt_BR
dc.subject coffee pt_BR
dc.subject indigenous microorganisms pt_BR
dc.subject northern Peru pt_BR
dc.subject potential pectinase activity pt_BR
dc.subject wet coffee processing pt_BR
dc.subject.classification Cafeicultura::Processos industriais e novos produtos pt_BR
dc.title Exploring the diversity of microorganisms and potential pectinase activity isolated from wet fermentation of coffee in northeastern Peru pt_BR
dc.type Artigo pt_BR

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