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High-Throughput rRNA Gene Sequencing Reveals High and Complex Bacterial Diversity Associated with Brazilian Coffee Beans Fermentation
- Source :
- Food Technology and Biotechnology. 56
- Publication Year :
- 2017
- Publisher :
- Faculty of Food Technology and Biotechnology - University of Zagreb, 2017.
-
Abstract
- Coffee bean fermentation is a spontaneous, on-farm process involving the action of different microbial groups, including bacteria and fungi. In this study, high-throughput sequencing approach was employed to study the diversity and dynamics of bacteria associated with Brazilian coffee bean fermentation. The total DNA from fermenting coffee samples was extracted at different time points, and the 16S rRNA gene with segments around the V4 variable region was sequenced by Illumina high-throughput platform. Using this approach, the presence of over eighty bacterial genera was determined, many of which have been detected for the first time during coffee bean fermentation, including Fructobacillus, Pseudonocardia, Pedobacter, Sphingomonas and Hymenobacter. The presence of Fructobacillus suggests an influence of these bacteria on fructose metabolism during coffee fermentation. Temporal analysis showed a strong dominance of lactic acid bacteria with over 97% of read sequences at the end of fermentation, mainly represented by the Leuconostoc and Lactococcus. Metabolism of lactic acid bacteria was associated with the high formation of lactic acid during fermentation, as determined by HPLC analysis. The results reported in this study confirm the underestimation of bacterial diversity associated with coffee fermentation. New microbial groups reported in this study may be explored as functional starter cultures for on-farm coffee processing.
- Subjects :
- biology
General Chemical Engineering
Lactococcus
food and beverages
04 agricultural and veterinary sciences
biology.organism_classification
16S ribosomal RNA
040401 food science
Industrial and Manufacturing Engineering
Lactic acid
chemistry.chemical_compound
0404 agricultural biotechnology
chemistry
Pseudonocardia
Leuconostoc
Fermentation
Food science
Preliminary Communications
Coffee bean
Bacteria
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 13342606 and 13309862
- Volume :
- 56
- Database :
- OpenAIRE
- Journal :
- Food Technology and Biotechnology
- Accession number :
- edsair.doi.dedup.....7150c430bfc0d46d455e8bdfe867ed17