Microbiota de frutos maduros de café (Coffea arabica L.) na fase inicial de secagem
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Data
2000
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Resumo
A mucilagem que envolve os grãos de café é um substrato propício para o desenvolvimento de microrganismos pois é constituída de fontes de carbono e nitrogênio. Durante o processo de secagem dos grãos a contaminação nos terreiros por alguns microrganismos podem prejudicar a qualidade e saúde do consumidor. Objetivou-se com este trabalho isolar e quantificar a microbiota da superfície e contaminante da polpa e semente de grãos de café no estádio cereja. Amostras diárias de grãos da espécie Coffea arabica var. Acaiá foram coletadas e inoculados por plaqueamento direto dos grãos e por diluições decimais em meios de cultura. A contagem microbiana foi alta e incrementada com o avanço da secagem e apresentou variações entre 0,22 a 207,3 x10 4 UFC/grão. Populações de bactérias e leveduras foram isoladas em um mesmo tempo de secagem, não mostrando, até o sexto dia de secagem, sucessão ecológica microbiana evidente. Isolou-se da microbiota contaminante fungos filamentosos como Alternaria, Cladosporium e Fusarium, além de leveduras e bactérias.
The coffee mucilage is an ideal substrate for the development of microorganisms because it is constituted of carbon and nitrogen sources. During the natural drying process the beans are contaminated by a wide range of microorganisms which can some of them harm the quality of the final product and the consumer's health. The main aim of this work was to isolate and to quantify the microbiota present on the surface and inside the pulp and seed cherry coffee beans. Daily samples of grains of the species Coffea arabica var. Acaiá was collected and inoculated by direct plating of the beans and by decimal dilutions in different culture media. The microbial population was high and increased during the progress of drying and it was observed variations among 0,22 to 207,3 x10 4 CFU/beans. Populations of bacteria and yeasts were isolated at the same time of drying, however it was not found, until the sixth day of drying, evident microbial ecological succession. From the microorganisms isolated some were filamentous fungi and the isolates belonged to the following genera Alternaria, Cladosporium and Fusarium, and others isolates were either yeasts and bacteria.
The coffee mucilage is an ideal substrate for the development of microorganisms because it is constituted of carbon and nitrogen sources. During the natural drying process the beans are contaminated by a wide range of microorganisms which can some of them harm the quality of the final product and the consumer's health. The main aim of this work was to isolate and to quantify the microbiota present on the surface and inside the pulp and seed cherry coffee beans. Daily samples of grains of the species Coffea arabica var. Acaiá was collected and inoculated by direct plating of the beans and by decimal dilutions in different culture media. The microbial population was high and increased during the progress of drying and it was observed variations among 0,22 to 207,3 x10 4 CFU/beans. Populations of bacteria and yeasts were isolated at the same time of drying, however it was not found, until the sixth day of drying, evident microbial ecological succession. From the microorganisms isolated some were filamentous fungi and the isolates belonged to the following genera Alternaria, Cladosporium and Fusarium, and others isolates were either yeasts and bacteria.
Descrição
Trabalho apresentado no Simpósio de Pesquisa dos Cafés do Brasil (1.: 2000 : Poços de Caldas, MG). Resumos expandidos. Brasília, D.F. : Embrapa Café; Belo Horizonte : Minasplan, 2000. 2v. (1490p.) : il.
Palavras-chave
Coffea arabica Café Microrganismos endofíticos Secagem
Citação
Silva, Cristina Ferreira; Schwan, Rosane Freitas; Abreu, Lucas Magalhães de. Microbiota de frutos maduros de café (Coffea arabica L.) na fase inicial de secagem. In: Simpósio de Pesquisa dos Cafés do Brasil (1.: 2000 : Poços de Caldas, MG). Resumos expandidos. Brasília, D.F. : Embrapa Café; Belo Horizonte : Minasplan, 2000. 2v. (1490p.), p. 713-715.