Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia

• Published in: International journal of food microbiology 2021-09, Vol.354, p.109282-109282, Article 109282
• Main Authors: Cruz-O'Byrne, Rosmery, Piraneque-Gambasica, Nelson, Aguirre-Forero, Sonia
• Format: Article
• Language: English
• Subjects: Acetic acid; Acetic acid bacteria; Bacteria; Beans; Beverages; Coffea arabica; Coffee; Coffeehouses; Cup quality; Economic impact; Fermentation; Fungi; Genera; Lactic acid; Lactic acid bacteria; Leuconostoc; Metabolites; Metagenomics; Microorganisms; Next-generation sequencing; Sensory properties; Standardization; Starter cultures; Wet processing; Yeast; Yeasts
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2021.109282

Coffee fermentation involves the action of microorganisms, whose metabolism has a significant influence on the composition of the beans and, consequently, on the beverage's sensory characteristics. In this study, the microbial diversity during the wet fermentation of Coffea arabica L. in the Sierra Nevada of Santa Marta (SNSM) in Colombia was explored by high-throughput sequencing and the resulting cup quality through the standards of the Specialty Coffee Association. The taxonomic assignment of sequence reads showed a high microbial diversity comprised of 695 bacterial and 156 fungal genera. The microbial community was dominated by the Lactic Acid Bacteria (LAB) Leuconostoc, the yeast Kazachstania, and the Acetic Acid Bacteria (AAB) Acetobacter. Co-occurrence relationships suggested synergistic patterns between populations of LAB-AAB, yeasts-AAB, Leuconostoc-Prevotella, LAB-ABB-Selenomonas, and yeasts-fungi-nonLAB-nonAAB, which may result in the production of metabolites that positively impact the sensory attributes of coffee. The beverages produced were classified as specialty coffees, and their score was positively influenced by the fungal richness and the abundance of unclassified Lactobacillales, Pichia, and Pseudomonas. The findings show the richness and microbial diversity of the SNSM and serve as input for future research such as the analysis of microbial-derived metabolites and the establishment of starter cultures in coffee processing that guarantee the generation of high-quality beverages, the standardization of processes, the reduction of economic losses, and the production of value-added products that allow taking advantage of specialty coffee market. •Fungal richness is higher than bacterial richness•Bacterial diversity is higher than fungal diversity•Co-occurrence relationships between LAB-AAB and yeast-AAB populations•Cup quality is positively influenced by the fungal richness•Lactobacillales, Pichia, and Pseudomonas positively correlated with cup quality