Microbial identification of potato taste defect from coffee beans.

ABSTRACT: Coffee is a socioeconomic important plant all over the world due to its exportation and how it provides income to the farmers and the country. However, potato taste defect (PTD) affects the Rwandan coffee quality. The smell is reported to be caused by some bacteria that are responsible for the off-flavor and may also be related to the infestation of Antestia pest which are in its elimination process. The aim of this study was to isolate, biochemically characterize, and identify bacteria producing potato flavor from Rwandan coffee. Five samples were obtained from different regions (Nyamasheke and Nyakizu) of Rwanda. Bacteria were isolated and enumerated in the nutrient agar media followed by culture on nutrient and tryptic soy broth media. Bacteria were also cultured to severa

SUBMITTER: Ndayambaje JB 

PROVIDER: S-EPMC6341129 | biostudies-literature | 2019 Jan

REPOSITORIES: biostudies-literature