Exploring the microbiome of coffee plants: Implications for coffee quality and production.

Autor: Dos Santos Gomes W; Genetic Improvement Program, Federal University of Espírito Santo, S/N Guararema, Alegre 29375-000, Brazil., Pereira LL; Coffee Design Group, Venda Nova Do Imigrante, Federal Institute of Espírito Santo (IFES), Rua Elizabeth Minete Perim, S/N, Bairro São Rafael, Espírito Santo-ES 29375-000, Brazil. Electronic address: lucas.pereira@ifes.edu.br., Rodrigues da Luz JM; Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil., Soares da Silva MC; Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil., Reis Veloso TG; Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil., Partelli FL; Genetic Improvement Program, Federal University of Espírito Santo, S/N Guararema, Alegre 29375-000, Brazil.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Mar; Vol. 179, pp. 113972. Date of Electronic Publication: 2024 Jan 10.