Coffee ScienceCoffee Sciencehttp://www.sbicafe.ufv.br/handle/123456789/33552024-02-08T00:12:41Z2024-02-08T00:12:41ZLactic acid bacteria diversity and dynamics in Colombian coffee fermentationO'Byrne, Rosmery CruzPiraneque-Gambasica, NelsonAguirre-Forero, Soniahttp://www.sbicafe.ufv.br/handle/123456789/139502023-11-03T21:47:55Z2023-10-03T00:00:00ZLactic acid bacteria diversity and dynamics in Colombian coffee fermentation
O'Byrne, Rosmery Cruz; Piraneque-Gambasica, Nelson; Aguirre-Forero, Sonia
Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages. In Colombia, although coffees with differential sensory characteristics are produced from one region to another, only some studies have been performed on the microbiology of coffee fermentation, of which no research focused on LAB species has been reported. In this study, LAB diversity and dynamics associated with coffee fermentation in the Sierra Nevada de Santa Marta (SNSM) were determined through a temporal high-throughput sequencing approach, where the 16S rRNA gene was amplified and sequenced using the Illumina MiSeq platform. Finally, LAB species were identified using the BLASTN algorithms of the NCBI GenBank. The coffee fermentation process that lasted 36 hours was dominated by the genera Leuconostoc, followed by Lactobacillus and Weissella. Of the 118 OTUs corresponding to LAB, it was possible to identify 50 bacterial species, among which 28 are reported for the first time in coffee fermentation. Among the species widely reported in coffee fermentation are Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum (basonym: Lactobacillus plantarum), Levilactobacillus brevis (basonym: Lactobacillus brevis), and Lactococcus lactis. While the novel reports mainly correspond to species belonging to genera that were previously recognized as Lactobacillus, such as Lactiplantibacillus, Paucilactobacillus, Secundilactobacillus, Liquorilactobacillus, Lacticaseibacillus, Schleiferilactobacillus, Loigolactobacillus, Ligilactobacillus, Lentilactobacillus, Limosilactobacillus, and Latilactobacillus. These findings suggest that the indigenous LAB of the SNSM are responsible for generating metabolites that develop specific characteristics of coffee in the region, which is why coffee from the SNSM is protected by designation of origin. Isolates of the reported species should be considered for application as starter cultures.
2023-10-03T00:00:00ZReduction of frost damage to coffee trees under agroforestry systemsSantoro, Patricia HelenaMorais, HeverlyKitzberger, Cintia Sorane Goodhttp://www.sbicafe.ufv.br/handle/123456789/139492023-11-03T21:47:07Z2023-10-03T00:00:00ZReduction of frost damage to coffee trees under agroforestry systems
Santoro, Patricia Helena; Morais, Heverly; Kitzberger, Cintia Sorane Good
Frosts affect coffee production in Brazil, with effects on commodity prices around the world. Agroforestry systems are strategies to reduce the effects of frost on coffee trees. To date, this study has evaluated the largest number of tree species in coffee tree AFSs in Brazil in the same experiment. The objective was to identify tree species that can protect coffee trees against frost damage in agroforestry systems. The study was conducted in Londrina, ParanĂ¡, Brazil. Each treatment consisted of coffee trees associated with one of the following tree species: Moringa oleifera, Croton floribundus, Trema micrantha, Gliricidia sepium, Senna macranthera, Heliocarpus popayanensis, and Mimosa scabrella, as well as a control of coffee trees in monoculture. The experimental area was affected by frost that damaged the coffee plants fifteen months after planting. Immediately thereafter, the dendrometric characteristics of the trees were evaluated. After 30 days, the defoliation and mortality of the trees were evaluated. The phytometric characteristics of the coffee trees were evaluated 12 months after the frosts. Six of the seven tree species were evaluated for the first time for their ability to protect coffee trees against frost. Even at an early stage of development, T. micrantha and H. popayanensis provided increased protection of coffee trees, reducing the defoliation and mortality of coffee trees. The main protective factor was the canopy area of these species, which provided a high rate of tree cover. The development of coffee trees after frosts was favoured by the shading of the species, with the exception of M. scabrella. The AFSs with T. micrantha and H. popayanensis constitute an alternative that allows the mitigation of frost damage to coffee plants in regions prone to this climatic stress, reducing defoliation and mortality.
2023-10-03T00:00:00ZIdentification of soil physicochemical, land suitability, and its relationship to Coffee arabica yielding based on plant age groupsMarbun, PosmaBintangTampubolon, KokoSihombing, Fransisca NataliaSimanjuntak, Desi RatnasariIrly, IreneSinuraya, Mariatihttp://www.sbicafe.ufv.br/handle/123456789/139482023-11-03T21:46:24Z2023-08-25T00:00:00ZIdentification of soil physicochemical, land suitability, and its relationship to Coffee arabica yielding based on plant age groups
Marbun, Posma; Bintang; Tampubolon, Koko; Sihombing, Fransisca Natalia; Simanjuntak, Desi Ratnasari; Irly, Irene; Sinuraya, Mariati
The low yield of Coffee arabica could be caused by several factors such as low soil characteristics and depending on the plant age. This study aimed: (1) to obtain information on soil physicochemical characteristics and productivity of Coffee arabica in different age groups, (2) to evaluate the land suitability for C. arabica plants and obtain the relationship between land characteristics and C. arabica yield. This study was conducted on C. arabica smallholders in Tarutung Subdistrict, North Tapanuli District, North Sumatra, Indonesia from October 2021 to February 2022 and used a descriptive-analytic method. Overlay maps of soil type, altitude, and slope to obtain a Soil Map Unit (SMU) then surveyed for the plant age distribution of 6-10 and 11-15 years. Land characteristics were analyzed by matching method, multiple linear regression, and t-test of yielding characters using IBM SPSS software. The results showed that the soil physicochemical characteristics were classified as low, the soil texture was slightly sticky, and higher productivity was found at 11-15 years old. It was found that the potential and actual land suitability classes were not suitable (N) in SMU-1 at 11-15 years, and other SMUs were classified as marginally suitable (S3). Altitude, silt, and clay fractions significantly affect the productivity of C. arabica plants at 6-10 years. However, an increase in altitude, cation exchange capacity, base saturation, and organic-C could be increased the productivity of C. arabica at 6-10 years.
2023-08-25T00:00:00ZProduction of high dietary fiber and antioxidant activity bread from coffee parchment skin flourRizkaprilisa, WindyHapsari, Martina WidhiParamastuti, RatihSantosa, Kresna Mulyahttp://www.sbicafe.ufv.br/handle/123456789/139472023-11-03T21:45:39Z2023-11-10T00:00:00ZProduction of high dietary fiber and antioxidant activity bread from coffee parchment skin flour
Rizkaprilisa, Windy; Hapsari, Martina Widhi; Paramastuti, Ratih; Santosa, Kresna Mulya
Parchment has a higher food fiber and antioxidant activity than coffee by-products. The increased food fiber and antioxidant parchment can be used to produce food products with nutritional value. One of the popular foods that be the most frequent choice is bread because it can provide a feeling of fullness compared to other snacks. However, bread can increase blood sugar levels and cause obesity because bread has a low dietary fiber content. Therefore, the high content of dietary fiber and antioxidants from parchment could potentially add to the nutritional value of bread, such as dietary fiber and antioxidants. In this study, we modify bread with high food fiber and antioxidant activity by adding parchment flour. Several analyses were conducted, including sensory properties, dietary fiber, antioxidant activity, and physical and chemical properties. The addition of parchment can increase dietary fiber and antioxidants in bread formulation. Parchment makes the bread dough darker and enhances the reddish color of the bread. Based on sensory evaluation, the panelists most liked the bread formulation with the addition of 2.5% parchment flour (P2). It has 6.01% dietary fiber content and 22.51% antioxidant activity. Adding 2.5% parchment flour can increase the carbohydrate content of the bread. Besides giving a feeling of fullness, this bread can also be a functional food that can reduce obesity and prevent disease. Parchment flour can add to the nutritional value of bread compared to other bread that does not use parchment flour.
2023-11-10T00:00:00Z