参与哥伦比亚西南部特种咖啡发酵过程的微生物被确定为潜在的初始培养物

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Erick Fernando Collazos-Chaves¹, Arsenio Hidalgo-Troya², Nelson Humberto Hurtado-Gutiérrez³

¹Grupo de Investigación en Bioelectroquímica (BEQ), Departamento de Biología, Facultad de Ciencias Exactas y Naturales, Universidad de Nariño, Calle 18, Cra. 50 Campus Torobajo, Pasto 520002, Colombia.

Revista Argentina de microbiologia

|November 14, 2025

概括

研究人员从哥伦比亚分离并确定了关键的咖啡发酵微生物. 这些精选的微生物菌株可以用作起始培养,以提高特种咖啡的质量和杯子质量.

科学领域:

食品微生物学食品微生物学
农业科学农业科学
生物技术是生物技术.

背景情况:

咖啡发酵质量受微生物活动的影响.
起始培养可以调节自发发酵,以提高咖啡质量.
哥伦比亚的特种咖啡生产依赖于受控的收获后加工.

研究的目的:

从哥伦比亚咖啡发酵中分离,描述和识别微生物.
为潜在的初始培养应用建立微生物菌株的集合.
为了确定可以提高咖啡杯质量的特定菌株.

主要方法:

从咖啡发酵中分离和培养关键的微生物群体.
使用标准微生物技术进行微生物特征和鉴定.
根据预先定义的质量提高标准选择有前途的菌株.

主要成果:

从咖啡发酵中获得了一系列300个微生物分离物.
选择了九种特定的菌株:亚塞托巴克特热带菌 m108,科萨科尼亚牛 P121,Leuconostoc mesenteroides M154,L. mesenteroides M159,Lactiplantibacillus plantarum M157,Pichia kluyveri Y144,P. kudriavzevii Y150,Wickerhamomyces anomalus Y149,和Rhodotorula mucilaginosa Y147.这些菌株中,有三种不同类型的菌株.
选择的菌株属于咖啡发酵过程中常见的属和物种.

结论:

已识别的微生物菌株代表了用于提高咖啡质量的宝贵遗传资源.
这些精选的品种有可能在收获后的咖啡加工中用作初始培养.
这些初始培养物的应用可以提高哥伦比亚特种咖啡的杯子质量.

关键词:

酶性活动酶性活动可培养的微生物酶活性的酶活性.在固体状态下发酵.微生物可种植的微生物有机酸生产有机酸生产有机酸的生产有机酸的生产.固态发酵发酵的固态发酵方式承受压力承受压力耐受性是一种压力.

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