Fernandez-Güimac, Samia Littly JahavelyPerez, JhordyMendoza, Jani ElisabetBustamante, Danilo EdsonCalderon, Martha Steffany2023-02-012023-02-012023-01-09FERNANDEZ-GÜIMAC, Samia Littly Jahavely; PEREZ, Jhordy; MENDOZA, Jani Elisabet; BUSTAMANTE, Danilo Edson; CALDERON, Martha Steffany. Exploring the diversity of microorganisms and potential pectinase activity isolated from wet fermentation of coffee in northeastern Peru. Food Science and Technology, Campinas, v. 43, p. 1-12, 09 jan. 2023. Available from: https://doi.org/10.1590/fst.81922. Accessed: 23 jan. 2023.1678-457Xhttps://doi.org/10.1590/fst.81922http://www.sbicafe.ufv.br/handle/123456789/13745In this study, the microbiota associated with coffee fermentation from two regions from northern Peru was evaluated. Bacteria and fungi were isolated from coffee farms in the Amazonas and Cajamarca regions and identified using molecular markers 16S rRNA and ITS. The potential pectinase activity was registered by the formation of a transparent halo around colonies. As a result, 29 and 09 species belonging to bacteria and fungi, respectively, were found. The bacterial genera Lysinibacillus and Stenotrophomonas and the fungal genus Aspergillus accounted for the highest number of species isolated from coffee ferments. Forty-one out of 71 isolates showed some type of pectinase enzyme activity, and they included 23 isolates from Cajamarca and 18 from Amazonas. Nevertheless, only three bacterial species registered the formation of transparent halos and showed relevant potential pectinase enzyme activity, namely, Lysinibacillus xylanilyticus, Stenotrophomonas maltophilia, and Stenotrophomonas pavanii, which were all from the Cajamarca region. These species could be further investigated by quantifying enzymes activity and performing other biochemical properties to prototype starter cultures. Accordingly, the study of indigenous microorganisms with biological potential will be essential to increase the coffee value chain and improve the incomes of farmers.pdfenOpen Accesscoffeeindigenous microorganismsnorthern Perupotential pectinase activitywet coffee processingCafeicultura::Extensão e inovaçãoArtigo