Isolamento e identificação de bactérias lácticas da microflora da polpa de café cereja

Abstract

The coffee is one of the most profitable craps in Latin America. Brazil is the biggest producer, consumer and exporter in the world. After coffee processing only 5.8% of the total matter is used for coffee production generating a large amount of waste that can be important source of soil contamination. During coffee processing by humid path, the coffee pulp represents the main by-product, with a lot of toxic substances (tannins, polyphenols and caffeine). This by-product has no commercial purpose and it still the most important contamination agent in the environment. The main goal of this work is to study the natural microflora present in the coffee pulp to develop methods to use it as ensilage in animal food supply. Specific microorganisms can produce a standard ensilage when added in the coffee pulp and husk. In this work the bacteria were isolated from coffee pulp after fermentation. Then two months later it was observed that pH from the coffee pulp decreased. Morphology and fermentative studies were used to identify the bacteria and characterize it as caffeine resistance Gram positive acid lactic rods.