First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing

In Colombia, coffee growers use a traditional method of fermentation to remove the cherry pulp surrounding the beans. This process has a great influence on sensory quality and prestige of Colombian coffee in international markets, but has never been studied. Here we use an Illumina-based amplicon se...

Full description

Saved in:

Bibliographic Details
Published in:	Scientific reports Vol. 9; no. 1; pp. 8794 - 10
Main Authors:	de Oliveira Junqueira, Ana C., de Melo Pereira, Gilberto V., Coral Medina, Jesus D., Alvear, María C. R., Rosero, Rubens, de Carvalho Neto, Dão P., Enríquez, Hugo G., Soccol, Carlos R.
Format:	Journal Article
Language:	English
Published:	London Nature Publishing Group UK 19-06-2019 Nature Publishing Group
Subjects:	45/77 631/326/171/1495 631/61/168 Acetaldehyde Alcohols Aldehydes Bacteria - genetics Bacteria - growth & development Beans Chromatography Coffee Coffee - microbiology Colombia Esters Fermentation Fungi - genetics Fungi - growth & development Gas chromatography High-Throughput Nucleotide Sequencing Humanities and Social Sciences Hydrogen-Ion Concentration Lactic acid Lactic acid bacteria Liquid chromatography Mass spectroscopy Metabolites Metabolome multidisciplinary Organic acids Phenols Phylogeny Pichia Pulp RNA, Ribosomal, 16S - genetics RNA, Ribosomal, 18S - genetics Science Science (multidisciplinary) Sensory properties Sugars - analysis Temperature Terpenes Volatile Organic Compounds - analysis Colombia
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	In Colombia, coffee growers use a traditional method of fermentation to remove the cherry pulp surrounding the beans. This process has a great influence on sensory quality and prestige of Colombian coffee in international markets, but has never been studied. Here we use an Illumina-based amplicon sequencing to investigate bacterial and fungal communities associated with spontaneous coffee-bean fermentation in Colombia. Microbial-derived metabolites were further analysed by high–performance liquid chromatography and gas chromatography–mass spectrometry. Highly diverse bacterial groups, comprising 160 genera belonging to 10 phyla, were found. Lactic acid bacteria (LAB), mainly represented by the genera Leuconostoc and Lactobacillus , showed relative prevalence over 60% at all sampling times. The structure of the fungal community was more homogeneous, with Pichia nakasei dominating throughout the fermentation process. Lactic acid and acetaldehyde were the major end-metabolites produced by LAB and Pichia , respectively. In addition, 20 volatile compounds were produced, comprising alcohols, organic acids, aldehydes, esters, terpenes, phenols, and hydrocarbons. Interestingly, 56 microbial genera, associated with native soil, seawater, plants, insects, and human contact, were detected for the first time in coffee fermentation. These microbial groups harbour a remarkable phenotypic diversity and may impart flavours that yield clues to the terroir of Colombian coffees.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	2045-2322 2045-2322
DOI:	10.1038/s41598-019-45002-8