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  1. Article ; Online: Microbiomes associated with Coffea arabica and Coffea canephora in four different floristic domains of Brazil

    Tomás Gomes Reis Veloso / Marliane de Cássia Soares da Silva / Taís Rizzo Moreira / José Maria Rodrigues da Luz / Aldemar Polonini Moreli / Maria Catarina Megumi Kasuya / Lucas Louzada Pereira

    Scientific Reports, Vol 13, Iss 1, Pp 1-

    2023  Volume 12

    Abstract: Abstract Brazilian coffee production relies on the cultivation of Coffea arabica and Coffea canephora. Climate change has been responsible for the decreasing yield of the crops in the country yet the associated microbial community can mitigate these ... ...

    Abstract Abstract Brazilian coffee production relies on the cultivation of Coffea arabica and Coffea canephora. Climate change has been responsible for the decreasing yield of the crops in the country yet the associated microbial community can mitigate these effects by improving plant growth and defense. Although some studies have tried to describe the microorganisms associated with these Coffea species, a study that compares the microbiome on a wider spatial scale is needed for a better understanding of the terroir of each coffee planting region. Therefore, our aim was to evaluate the microbial communities harbored in soils and fruits of these Coffea species in four Brazilian floristic domains (Amazon, Atlantic Forest Caatinga, and Cerrado). One hundred and eight samples (90 of soil and 90 of fruits) were used in the extraction and sequencing of the fungal and bacterial DNA. We detected more than 1000 and 500 bacterial and fungal genera, respectively. Some soil microbial taxa were more closely related to one coffee species than the other species. Bacillus bataviensis tends to occur more in arid soils from the Caatinga, while the fungus Saitozyma sp. was more related to soils cultivated with C. arabica. Thus, the species and the planting region (floristic domain) of coffee affect the microbial composition associated with this crop. This study is the first to report microbial communities associated with coffee produced in four floristic domains that include sites in eight Brazilian states. Data generated by DNA sequencing provides new insights into microbial roles and their potential for the developing more sustainable coffee management, such as the production of biofertilizers and starter culture for fermentation of coffee cherries.
    Keywords Medicine ; R ; Science ; Q
    Subject code 910
    Language English
    Publishing date 2023-10-01T00:00:00Z
    Publisher Nature Portfolio
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  2. Article ; Online: Quality of arabic coffee under different processing systems, drying methods and altitudes

    Kênia Barbosa do Carmo / Jéssica Conceição Barbosa do Carmo / Marcelo Rodrigo Krause / Aldemar Polonini Moreli / Paola Alfonsa Vieira Lo Monaco

    Bioscience Journal, Vol 36, Iss

    2020  Volume 4

    Abstract: The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the production of excellent coffees. The region of Mutum, MG, Brazil, is predominantly coffee-growing, with ...

    Abstract The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the production of excellent coffees. The region of Mutum, MG, Brazil, is predominantly coffee-growing, with high potential for the production of specialty coffees. Due to the social and economic importance of coffee production in the Matas de Minas region, research has been demanded with the aim of providing technological information that provides improvements in quality and consequent price aggregation of the coffee bag. Among the several factors that may affect coffee quality are the processing system, the drying method and the altitude. Thus, the objective of this work was to evaluate the quality of Arabica coffee at different altitudes, submitted to different processing systems and drying methods. The work was conducted at the Cabeceira do Imbiruçu, in a randomized complete block design,with treatments arranged in a scheme comprising sub-subdivided plots (2 x 2 x 2), with four replications. In the plots, the two altitudes (850 and 1050 m), in the subplotsthe two processingsystems (dry (natural) and wet (peeled cherry)) and in the sub-subplotstwo drying methods (cement and suspended yard, both covered). Sensory and electrical conductivity analyzes were performed. The fruits of coffee trees located at altitudes of 1050 m have sensory attributes superior to those of altitudes of 850 m. The best results of the coffee flavor and aroma sensory attributes were obtained in the wet processing system when compared to a dry (natural) processing system. The electrical conductivity of the coffee beans obtained in the wet processing system was lower than that obtained in the dry processing system (natural), which gives a better beverage quality. Drying methods in suspended yard and cement yard, both with plastic cover and if technically conducted, do not influence the sensory characteristics of the Arabica coffee.
    Keywords post-harvest ; specialty coffees ; sensory analysis ; Agriculture ; S ; Biology (General) ; QH301-705.5
    Subject code 910
    Language English
    Publishing date 2020-03-01T00:00:00Z
    Publisher Universidade Federal de Uberlândia
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  3. Article: Very beyond subjectivity: The limit of accuracy of Q‐Graders

    Pereira, Lucas Louzada / Rogério Carvalho Guarçoni / Taís Rizzo Moreira / Luiz Henrique Bozzi Pimenta de Sousa / Wilton Soares Cardoso / Aldemar Polonini Moreli / Samuel Ferreira da Silva / Carla Schwengber ten Caten

    Journal of texture studies. 2019 Apr., v. 50, no. 2

    2019  

    Abstract: When it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q‐Graders as reliable parameters in the sensory analysis. However, the training of ...

    Abstract When it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q‐Graders as reliable parameters in the sensory analysis. However, the training of these Q‐Graders and the use of the SCA protocol has generated discussions in the scientific community and demonstrated the importance of talking about the level of professional precision as well as the use of the protocol. This study sought to understand the relation of accuracy and efficiency of the Q‐Graders and protocol in the sensory analysis of coffees. Three experiments were carried out to evaluate and test the hypotheses regarding the level of precision in relation to the shift, the number of samples and the judgment abilities of Q‐Graders due to the quality of the specialty coffee and nonspecialty coffee. These three experiments were performed by seven Q‐Graders in an isolated environment during three consecutive days with 137 specialty coffee samples and 7 nonspecialty coffee samples as defined by the SCA. The results indicate that the Q‐Graders present high precision when evaluating excellent and outstanding coffees, as defined by the SCA. In addition, the effect of the shift did not exert fatigue on the Q‐Graders. However, evaluation errors were made by the Q‐Graders on very good coffee (77.00–80.00 points), which are considered as nonspecialty by the SCA, thus allowing a more in‐depth discussion on what would be the boundary between a specialty and nonspecialty coffee. PRACTICAL APPLICATIONS: The article deals with the sensory evaluation process of coffees, and it has great importance to teaching and research institutions in Brazil, the largest producer, largest exporter and the country with the highest concentration of coffee scholars in the world. The article focuses on a new approach and a new way of looking at the sensory evaluation process of coffees, using the methodology of the Specialty Coffee Association to analyze the accuracy and efficiency of the Q‐Graders.
    Keywords research institutions ; sensory evaluation ; Brazil
    Language English
    Dates of publication 2019-04
    Size p. 172-184.
    Publishing place John Wiley & Sons, Inc.
    Document type Article
    Note JOURNAL ARTICLE
    ZDB-ID 242507-5
    ISSN 1745-4603 ; 0022-4901
    ISSN (online) 1745-4603
    ISSN 0022-4901
    DOI 10.1111/jtxs.12390
    Database NAL-Catalogue (AGRICOLA)

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