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What's Inside That Seed We Brew? A New Approach To Mining the Coffee Microbiome
Michael Joe Vaughan1, Thomas Mitchell2, Brian B McSpadden Gardener3
1Center for Applied Plant Sciences, The Ohio State University, Columbus, Ohio, USA Department of Plant Pathology, The Ohio State University, Columbus, Ohio, USA mjsvaughan@gmail.com.
Abstract:
Coffee is a critically important agricultural commodity for many tropical states and is a beverage enjoyed by millions of people worldwide. Recent concerns over the sustainability of coffee production have prompted investigations of the coffee microbiome as a tool to improve crop health and bean quality. This review synthesizes literature informing our knowledge of the coffee microbiome, with an emphasis on applications of fruit- and seed-associated microbes in coffee production and processing. A comprehensive inventory of microbial species cited in association with coffee fruits and seeds is presented as reference tool for researchers investigating coffee-microbe associations. It concludes with a discussion of the approaches and techniques that provide a path forward to improve our understanding of the coffee microbiome and its utility, as a whole and as individual components, to help ensure the future sustainability of coffee production.
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