Microbial communities and biochemical compounds involved in coffee fermentation from different altitudes of the Caparaó region

dc.contributor.advisorSchwan, Rosane Freitas
dc.contributor.advisorSimão, João Batista Pavesi
dc.contributor.advisorPylro, Victor Satler
dc.contributor.authorMartinez Gelvez, Silvia Juliana
dc.date.accessioned2024-01-16T20:50:00Z
dc.date.available2024-01-16T20:50:00Z
dc.date.issued2021-06-15
dc.descriptionTese de Doutorado defendida na Universidade Federal de Lavraspt_BR
dc.description.abstractMinas Gerais is the most coffee producing state of Brazil, mainly of Catuaí variety. After this state comes Espirito Santo, containing the Caparaó region known for its specialty coffees harvested in mountains located at altitudes from 700 to 1,400 m. The differences perceived in coffee during tasting derived from pre-and post-harvest factors. Among those factors are the producing regions, coffee variety, temperature, altitude, processing methods, and type of fermentation. As a result, those factors change either the fruits or beans chemical characteristics together with their microbiota. In this sense, the first article aimed to characterize microbiologically (target NGS) and chemically fermented coffees from different altitudes processed via natural. Altitude was an important variable that caused shifts in the microbial community and biochemical compounds content. Also, coffees from a lower altitude contained a high bacterial richness and volatile alcohols contents. While high altitude coffees contained high esters, aldehydes, and phenolics contents. The second article aimed to study the dominant communities and evaluate the effect of altitude in those communities and on the biochemical profile from fermented coffees processed via pulped natural. Low altitude coffees favored the richness of bacteria and fungi. The pulped natural process presented dominance of citric acid, volatile alcohols, and caffeine.pt_BR
dc.format124 folhaspt_BR
dc.identifier.citationMARTINEZ GELVEZ, Silvia Juliana. Microbial communities and biochemical compounds involved in coffee fermentation from different altitude sof the Caparaó region. 2021. 124 p. Tese (Doutorado em Microbiologia Agrícola) – Universidade Federal de Lavras, Lavras, 2021.pt_BR
dc.identifier.urihttp://www.sbicafe.ufv.br/handle/123456789/14053
dc.language.isoenpt_BR
dc.publisherUniversidade Federal de Lavraspt_BR
dc.subjectAltitudept_BR
dc.subjectNGSpt_BR
dc.subjectSIAFpt_BR
dc.subjectCoffee fermentationpt_BR
dc.subjectBiochemical compoundspt_BR
dc.subject.classificationCafeicultura::Agroclimatologia e fisiologiapt_BR
dc.titleMicrobial communities and biochemical compounds involved in coffee fermentation from different altitudes of the Caparaó regionpt_BR
dc.title.alternativeComunidades microbiais e compostos bioquímicos envolvidos na fermentação de café de diferentes altitudes da região de Caparaópt_BR
dc.typeTesept_BR

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