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Functional diversity of microbial communities associated with fermentation processes in coffee (Coffea arabica L.)

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dc.contributor.author Peñuela-Martínez, Aida Esther
dc.contributor.author Romero-Tabarez, Magally
dc.contributor.author Zapata-Zapata, Arley David
dc.date.accessioned 2021-09-15T10:14:46Z
dc.date.available 2021-09-15T10:14:46Z
dc.date.issued 2021
dc.identifier.citation PEÑUELA-MARTÍNEZ, A. E.; ROMERO-TABAREZ, M.; ZAPATA-ZAPATA, A. D. Functional diversity of microbial communities associated with fermentation processes in coffee (Coffea arabica L.). Coffee Science, Lavras, v. 16, p. 1-8, 2021. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v16i.1825 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/12794
dc.description.abstract Mucilage fermentation conducted to degrade and remove coffee mucilage, is an important stage to also define coffee quality, but each microorganism’s contribution to the final quality is not yet known. Therefore, tools are needed to easily identify this relationship in order to be used to enhance coffee quality. The present manuscript describes the behavior of the microbial communities present in fermentations conducted under various conditions, which produced differences in the sensory quality of the coffee as assessed by the community-level catabolic profile approach. The coffee samples came from six different fermentation processes that produced coffee in two quality classifications according to the Specialty Coffee Association (SCA) protocol: very good and excellent. Functional diversity of the microbial communities and substrate consumption were compared through analysis of variance. The multidimensional scaling analysis was used to identify the similarities or differences between treatments. The indices of functional diversity revealed significant differences and direct proportionality with the quality rating. Diversity index (H) was between 2.09 and 2.71 and Evenness was between 1.75 and 2.21. The consumption of groups of substrates was different between fermentations, especially in carbohydrates and carboxylic acids, and the greatest consumption of these was found in the excellent-quality coffee. The different fermentative processes evaluated by this technique showed a high metabolic activity related to the great diversity of substrates given to the microbial communities and microorganisms involved, causing reactions that had influence on the final quality of the product. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Editora UFLA pt_BR
dc.relation.ispartofseries Coffee Science:v.16;
dc.rights Open Access pt_BR
dc.subject Catabolic profiles pt_BR
dc.subject Coffee quality pt_BR
dc.subject Diversity indices pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Functional diversity of microbial communities associated with fermentation processes in coffee (Coffea arabica L.) pt_BR
dc.type Artigo pt_BR

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