Dominant microbial communities and biochemical profile of pulped natural fermented coffees growing in different altitudes

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMartinez, Silvia Juliana-
Autor(es): dc.creatorBressani, Ana Paula Pereira-
Autor(es): dc.creatorSimão, João Batista Pavesi-
Autor(es): dc.creatorPylro, Victor Satler-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T11:53:19Z-
Data de disponibilização: dc.date.available2026-02-09T11:53:19Z-
Data de envio: dc.date.issued2022-09-21-
Data de envio: dc.date.issued2022-09-21-
Data de envio: dc.date.issued2022-09-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/55147-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0963996922006639-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1149661-
Descrição: dc.descriptionAltitude changes the coffee fruits and beans composition before and after harvesting. We aimed to evaluate the effect of altitude on the microbial community structure associated with pulped coffee fruits under self-induced anaerobic fermentation (SIAF) and their acids, volatiles, and antioxidants biochemical profiles. The most abundant bacterial genera were Gluconobacter (800 m), Weissella (1,000 m), and Leclercia (1,200 and 1,400 m). Yeasts dominated the pulped natural fermentations within the fungal species, containing high abundances of Cystofilobasidium infirmominiatum, Wickerhamomyces anomalus, and Meyerozyma caribbica. Citric, alcohols, and caffeine were the most dominant compounds in SIAF among acids, volatiles, chemical groups, and antioxidants. High altitude coffees favor alcohols, aldehydes, and esters groups, while low altitude coffees favor phenols.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Research International-
Palavras-chave: dc.subjectCoffee fermentation-
Palavras-chave: dc.subjectAnaerobic-
Palavras-chave: dc.subjectIllumina sequencing-
Palavras-chave: dc.subjectOrganic acids-
Palavras-chave: dc.subjectAntioxidants-
Palavras-chave: dc.subjectVolatiles-
Título: dc.titleDominant microbial communities and biochemical profile of pulped natural fermented coffees growing in different altitudes-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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