| Congresso Brasileiro de Microbiologia 2023 | Resumo: 826-2 | ||||
Resumo:The implementation of innovative techniques in coffee fermentation generates beverages with different sensory profiles. In the Self-Induced Anaerobiosis Fermentation (SIAF) method, coffee is fermented in closed bioreactors where oxygen is consumed, and CO2 is gradually produced due to the metabolic activity of microorganisms. The changes occurring in the coffee fruits composition while in the gaseous atmosphere during fermentation shifts the microbial communities. These shifts, influences the fruits/beans chemical groups and consequently the beverage sensory quality. This study aims to evaluate modifications in the microbial communities caused by the SIAF compared to the conventional processing of Coffea canephora. Canephora coffee, Conilon K61 from Itarana-ES was processed via the natural and pulped. Then, the ripe natural and pulped coffees underwent the SIAF and conventional methods. In the SIAF method, 7 kg of coffee was placed in polyethylene bioreactor equipped with airlocks. These bioreactors were sealed and fermented for 3 days. Once finished, the coffees were dried on cement patios until reaching 12% moisture. In the conventional method, 7 kg of coffee was directly placed on the cement patios and dried until reaching 12% moisture. This experimental setup was performed twice for each treatment. Coffee samples were collected at 0 hours and 72 hours for all treatments. Samples were collected using sterile bags and subsequently frozen. Microorganisms were identified through high-throughput sequencing of the 16S rRNA V3/V4 region for bacteria and the ITS1 region for fungi, according to the protocol developed by Neoprospecta Microbiome Technologies in Brazil. A total of 91,952 sequences of the ITS region and 66,188 sequences of the 16S region were obtained from all samples. Before fermentation, 78 bacterial species and 24 fungal species were identified in the natural coffee, whereas 52 bacterial species and 16 fungal species were found in the pulped coffee. The genera Torulaspora, Wickerhamomyces, and Meyerozyma exhibited a higher number of ITS region sequences, while Acetobacter, Enterobacter, and Lysinibacillus were predominant for the 16S region. In the natural coffee, Wickerhamomyces sp. showed the highest relative abundance (%) at 0 hours. After 72 hours, Meyerozyma sp. and Torulaspora sp. prevailed in the conventional processing and SIAF, respectively. In the pulped coffee, Torulaspora sp. was the most abundant in the SIAF method, before and after fermentation, while Meyerozyma sp. dominated after 72 hours in the conventional method. In the initial bacterial community (0 hours), Enterobacter sp. and Acetobacter sp. were the most predominant genera in natural and pulped coffee, respectively. After 72 hours, Bacillus sp. dominated in the conventional natural coffee, meanwhile Lysinibacillus sp. dominated the SIAF pulped coffee. The Enterobacteriaceae family decreased, and the Lactobacillaceae sp. family increased in the SIAF natural coffee throughout fermentation. The bacterial and fungal communities were influenced by the SIAF method when compared to the conventional coffee processing. This study exhibits the first metagenomics profile of Coffea canephora using the SIAF method. The relationship between modifications in microbial communities and sensory profiles needs to be further investigated in future studies. Palavras-chave: Canephora coffee, Bacteria, Fungi, High-throughput sequencing Agência de fomento:Fundação de Amparo à Pesquisa do Estado do Espírito Santo (FAPES), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) | |||||