Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil.

ABSTRACT: In recent years, several studies have been developed to understand the impact of fermentation on the final quality of coffee and have indicated that postharvest processing could be a determinant of quality. However, a trend has appeared as a scientific counterpoint, indicating that the interactions between soil, fruit, altitude, and slope exposures with respect to the Sun are important to understand the behavior of the microbiome in coffee. Studies on the microbiota of coffee have addressed its role during the fermentation process, however the knowledge of indigenous microorganisms harbored in fruits and soil of coffee trees growing in fields are essential, as they can contribute to fermentation. Therefore, the aim of this work was to evaluate the influence of topographic and edaphic facto

SUBMITTER: Veloso TGR 

PROVIDER: S-EPMC7477199 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature