| Congresso Brasileiro de Microbiologia 2023 | Resumo: 1262-1 | ||||
Resumo:The composition and final quality of the coffee beverage can be influenced by several factors, among them, microbial activity stands out. Several scientific studies have been developed with the aim of evaluating the different stages of plant development and seed processing in order to characterize the microbial communities associated with coffee. Thus, the present work aims to identify the microbial community profile (bacteria and fungi) in adulterated roasted and ground coffee through DNA sequencing. Pure green and roasted coffee samples were evaluated, as well as samples of roasted and ground coffee adulterated at 3 and 10%, with coffee husks, assai seeds, corn, wheat, barley and roasted coffee. Total DNA from the samples was extracted using the Wizard DNA Food kit (Promega). The number of quality bacteria sequences analyzed for each sample ranged from 35113 to 153749. Meanwhile, for fungi analysis this number ranged from 27590 to 421871. The 16S (for bacteria analysis) and ITS (for fungi analysis) genes were amplified from the DNA extracts. The sequences were analyzed to identify the microorganisms present in the samples. The coffee samples presented a diversity of microorganisms in the profile among themselves. Regarding bacteria identification, sample 1ARAVS (green arabica coffee) presented predominantly Vibrio sinensis (∼90%), while 2ARAVS (roasted arabica coffee) did not present this species (0%), which may be indicated its degradation during roasting. Sample 2ARAVS presented some species of Bacillus, Brachybacterium and Corynebacterium. After the common Vibrio, the most frequent bacteria in the other (adulterated) coffee samples are Mobilicoccus, Acinetobacter, Methylotenera or Streptococcus. Considering fungi profile, samples showed predominance of soil fungi such as Fusarium, Cladosporium, Aspergillus, among others. Of interest, the filamentous fungus Xeromyces is described as extremophilic for its ability to grow in extreme drought conditions. In addition, ten species of Aspergillus were observed in pure and adulterated coffee samples. This result indicates a good quality of the analyzed samples, since none of them presented ochratoxin A producing fungi. The results presented are a preliminary analysis of the microbial profile of adulterated roasted and ground coffee samples, showing that is possible to detect and quantify the microbial communities in roasted and ground coffee. Subsequently, the statistical treatment by multivariate analysis and chemometric methods of these data will be applied to obtain microbiome-sequencing analysis as a marker of adulteration in ground roasted coffee. Palavras-chave: microbiome, adulteration, food fraud, coffee, sequences Agência de fomento:FAPERJ | |||||