Coffee Microbiota and Its Potential Use in Sustainable Crop Management. A Review
| Autor: | Duong, Benoit, Marraccini, P., Maeght, Jean-Luc, Vaast, P., Lebrun, Michel, Duponnois, Robin |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
core microbiota
F08 - Systèmes et modes de culture plant F62 - Physiologie végétale - Croissance et développement Coffea Horticulture Management Monitoring Policy and Law Conduite de la culture Agent de lutte biologique Agriculture durable Rhizobactérie Champignon du sol Global and Planetary Change Ecology Flore microbienne coffee microbiota P35 - Fertilité du sol P34 - Biologie du sol wastes and by-products management Protection biologique des plantes biocontrol agent growth promoting agents quality Micro-organisme du sol Agronomy and Crop Science F04 - Fertilisation Food Science |
| Zdroj: | Frontiers in Sustainable Food Systems |
| ISSN: | 2571-581X |
| DOI: | 10.3389/fsufs.2020.607935 |
| Popis: | Intensive coffee production is accompanied by several environmental issues, including soil degradation, biodiversity loss, and pollution due to the wide use of agrochemical inputs and wastes generated by processing. In addition, climate change is expected to decrease the suitability of cultivated areas while potentially increasing the distribution and impact of pests and diseases. In this context, the coffee microbiota has been increasingly studied over the past decades in order to improve the sustainability of the coffee production. Therefore, coffee associated microorganisms have been isolated and characterized in order to highlight their useful characteristics and study their potential use as sustainable alternatives to agrochemical inputs. Indeed, several microorganisms (including bacteria and fungi) are able to display plant growth-promoting capacities and/or biocontrol abilities toward coffee pests and diseases. Despite that numerous studies emphasized the potential of coffee-associated microorganisms under controlled environments, the present review highlights the lack of confirmation of such beneficial effects under field conditions. Nowadays, next-generation sequencing technologies allow to study coffee associated microorganisms with a metabarcoding/metagenomic approach. This strategy, which does not require cultivating microorganisms, now provides a deeper insight in the coffee-associated microbial communities and their implication not only in the coffee plant fitness but also in the quality of the final product. The present review aims at (i) providing an extensive description of coffee microbiota diversity both at the farming and processing levels, (ii) identifying the "coffee core microbiota," (iii) making an overview of microbiota ability to promote coffee plant growth and to control its pests and diseases, and (iv) highlighting the microbiota potential to improve coffee quality and waste management sustainability. |
| Databáze: | OpenAIRE |
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