| Autor: |
Pereira PV; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Bravim DG; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Grillo RP; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Bertoli LD; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Osório VM; Department of Chemistry and Physics, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil., da Silva Oliveira D; Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., da Cruz Pedrozo Miguel MG; Department of Biology, Federal University of Lavras, Lavras, MG, 37200-000, Brazil., Schwan RF; Department of Biology, Federal University of Lavras, Lavras, MG, 37200-000, Brazil., de Assis Silva S; Department of Rural Engineering, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil., Coelho JM; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil., Bernardes PC; Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil. patricia.bernardes@ufes.br. |
| Abstrakt: |
This study aimed to assess the microbial diversity in Coffea canephora grown in four different environments of Espirito Santo state, Brazil. Coffee cherries of two different altitudes (300 and 600 m) and two terrain aspects (Southeast-facing and Northwest-facing slopes) were processed by the dry method. Samples were collected during the drying/fermentation process. Microorganisms were counted, isolated, and identified by MALDI-TOF, followed by sequencing of the ribosomal region. Sugars and organic acids were quantified by HPLC and volatile compounds of the roasted coffees were evaluated by GC-MS. Bacteria population presented a significant number of isolates as well as higher counts during the drying/fermentation process with respect to the population of yeasts. The principal genera of microorganisms found were Bacillus, Pichia, Candida, and Meyerozyma. Meyerozyma guilliermondii was the most frequent yeast in all environments. On the other hand, Pichia kluyveri was found only in coffee cherries from the 600 m altitude. The highest concentration of acetic and succinic acids observed was 6.06 mg/g and 0.84 mg/g, respectively. Sucrose concentrations ranged from 0.68 to 5.30 mg/g, fructose from 1.30 to 4.60 mg/g, and glucose from 0.24 to 1.25 mg/g. Thirty-six volatile compounds, belonging to the groups of pyrazines, alcohols, aldehydes, ketones, and furans were identified in roasted coffee, with differences between altitude and terrain aspects. Information about microbial diversity is crucial to better understand the coffee quality and distinct characteristics of coffee produced in different environments. |
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