Prethodno priopćenje
https://doi.org/10.17113/ftb.56.01.18.5441
High-Throughput rRNA Gene Sequencing Reveals High and Complex Bacterial Diversity Associated with Brazilian Coffee Bean Fermentation
Dão Pedro de Carvalho Neto
; Bioprocess Engineering and Biotechnology Department, Federal University of Paraná Curitiba
Gilberto Vinícius de Melo Pereira
; Bioprocess Engineering and Biotechnology Department, Federal University of Paraná Curitiba
Júlio César de Carvalho
; Bioprocess Engineering and Biotechnology Department, Federal University of Paraná Curitiba
Vanete Thomaz Soccol
; Bioprocess Engineering and Biotechnology Department, Federal University of Paraná Curitiba
Carlos Ricardo Soccol
; Bioprocess Engineering and Biotechnology Department, Federal University of Paraná Curitiba
Sažetak
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.
Ključne riječi
lactic acid bacteria; coffee fermentation; bacterial dynamics; Fructobacillus sp
Hrčak ID:
197377
URI
Datum izdavanja:
30.3.2018.
Posjeta: 1.307 *