Coffee microbiota

The microbiota present during the fermentation of coffee beans is dependent on the variety of the plant and bean moisture, processing method, competition of substrates, enzymatic capacity of the colonizing species, their antimicrobial activity and... 

A controlled coffee fermentation process with a controlled microbiota may guarantee a standardized quality and reduce the economic loss for the producer, fii the literature, only a few studies have been published towards the use of starter cultures for coffee fermentations, although the attempt to control coffee fermentation has existed for over 40years. A pectolytic yeast (Agate Bhat, 1966 Avallone et al., 2(X)2) and... 

Vilela, D. M., Pereira, G. V. M., Eerreira Silva, C., Batista, L. R., Schwan, R. R (2010). Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee Cojfea arabica L.). Food Microbiology, 27, 1128-1135. 

Jaquet M, Rochat I, Moulin J, Gavin C, Bibiloni R. Impact of coffee consumption on the gut microbiota a human volunteer study. Int J Food Microbiol. 2009 130(2) 117-121. 

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