Discrimination of post-harvest coffee processing methods by microbial ecology analyses
Two main types of processing are applied to coffee: the dry and wet processes. The aim of this study was to measure the impact of post-harvest processing on coffee microbial ecology and search for microbial markers of process discrimination. Coffee samples were collected in three farms in two locations of West Cameroon (Bafoussam and Dschang). Samples of Coffea arabica were collected along wet and dry methods and Coffea canephora samples were collected only during treatment using the dry method. Bacterial and fungal communities present on coffee beans were determined by using a molecular method PCR-DGGE (Denaturing Gradient Gel Electrophoresis) generating 16S rDNA and 26S rDNA profiles for bacteria and fungi. Results showed that microbial ecology structures were different depending on three main parameters: i) the method applied, ii) the coffee species and iii) their geographical origin. Statistical analysis applied allowed to measure the impact of all parameters and showed that the method was the major parameter influencing microbial communities' structure. Microbial DNA markers that appear specific of coffee origin, species or treatment were identified, such as lactic acid bacteria (LAB) which were detected only during wet process. They are specific of the fermentation step. DNA from Wallemia sp. was only detected in Robusta coffee beans (Coffea canephora). The study of microbial communities at the molecular level appears as a promising approach to discriminate between coffee processing types.
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dig-cirad-fr-5791302024-01-28T23:13:20Z http://agritrop.cirad.fr/579130/ http://agritrop.cirad.fr/579130/ Discrimination of post-harvest coffee processing methods by microbial ecology analyses. Hamdouche Yasmine, Meile Jean-Christophe, Nganou Donkeng Nadège, Durand Noel, Teyssier Corinne, Montet Didier. 2016. Food Control, 65 : 112-120.https://doi.org/10.1016/j.foodcont.2016.01.022 <https://doi.org/10.1016/j.foodcont.2016.01.022> Discrimination of post-harvest coffee processing methods by microbial ecology analyses Hamdouche, Yasmine Meile, Jean-Christophe Nganou Donkeng, Nadège Durand, Noel Teyssier, Corinne Montet, Didier eng 2016 Food Control Q02 - Traitement et conservation des produits alimentaires U30 - Méthodes de recherche Coffea arabica Coffea canephora fève de café micro-organisme Bacteria Champignon organisme indicateur technologie après récolte technique analytique identification écologie microbienne PCR électrophorèse sur gel provenance http://aims.fao.org/aos/agrovoc/c_1721 http://aims.fao.org/aos/agrovoc/c_1723 http://aims.fao.org/aos/agrovoc/c_28379 http://aims.fao.org/aos/agrovoc/c_4807 http://aims.fao.org/aos/agrovoc/c_765 http://aims.fao.org/aos/agrovoc/c_3145 http://aims.fao.org/aos/agrovoc/c_24040 http://aims.fao.org/aos/agrovoc/c_6133 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_24111 http://aims.fao.org/aos/agrovoc/c_34079 http://aims.fao.org/aos/agrovoc/c_34949 http://aims.fao.org/aos/agrovoc/c_16022 Cameroun http://aims.fao.org/aos/agrovoc/c_1229 Two main types of processing are applied to coffee: the dry and wet processes. The aim of this study was to measure the impact of post-harvest processing on coffee microbial ecology and search for microbial markers of process discrimination. Coffee samples were collected in three farms in two locations of West Cameroon (Bafoussam and Dschang). Samples of Coffea arabica were collected along wet and dry methods and Coffea canephora samples were collected only during treatment using the dry method. Bacterial and fungal communities present on coffee beans were determined by using a molecular method PCR-DGGE (Denaturing Gradient Gel Electrophoresis) generating 16S rDNA and 26S rDNA profiles for bacteria and fungi. Results showed that microbial ecology structures were different depending on three main parameters: i) the method applied, ii) the coffee species and iii) their geographical origin. Statistical analysis applied allowed to measure the impact of all parameters and showed that the method was the major parameter influencing microbial communities' structure. Microbial DNA markers that appear specific of coffee origin, species or treatment were identified, such as lactic acid bacteria (LAB) which were detected only during wet process. They are specific of the fermentation step. DNA from Wallemia sp. was only detected in Robusta coffee beans (Coffea canephora). The study of microbial communities at the molecular level appears as a promising approach to discriminate between coffee processing types. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/579130/7/579130.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.foodcont.2016.01.022 10.1016/j.foodcont.2016.01.022 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2016.01.022 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.foodcont.2016.01.022 |
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Q02 - Traitement et conservation des produits alimentaires U30 - Méthodes de recherche Coffea arabica Coffea canephora fève de café micro-organisme Bacteria Champignon organisme indicateur technologie après récolte technique analytique identification écologie microbienne PCR électrophorèse sur gel provenance http://aims.fao.org/aos/agrovoc/c_1721 http://aims.fao.org/aos/agrovoc/c_1723 http://aims.fao.org/aos/agrovoc/c_28379 http://aims.fao.org/aos/agrovoc/c_4807 http://aims.fao.org/aos/agrovoc/c_765 http://aims.fao.org/aos/agrovoc/c_3145 http://aims.fao.org/aos/agrovoc/c_24040 http://aims.fao.org/aos/agrovoc/c_6133 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_24111 http://aims.fao.org/aos/agrovoc/c_34079 http://aims.fao.org/aos/agrovoc/c_34949 http://aims.fao.org/aos/agrovoc/c_16022 http://aims.fao.org/aos/agrovoc/c_1229 Q02 - Traitement et conservation des produits alimentaires U30 - Méthodes de recherche Coffea arabica Coffea canephora fève de café micro-organisme Bacteria Champignon organisme indicateur technologie après récolte technique analytique identification écologie microbienne PCR électrophorèse sur gel provenance http://aims.fao.org/aos/agrovoc/c_1721 http://aims.fao.org/aos/agrovoc/c_1723 http://aims.fao.org/aos/agrovoc/c_28379 http://aims.fao.org/aos/agrovoc/c_4807 http://aims.fao.org/aos/agrovoc/c_765 http://aims.fao.org/aos/agrovoc/c_3145 http://aims.fao.org/aos/agrovoc/c_24040 http://aims.fao.org/aos/agrovoc/c_6133 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_24111 http://aims.fao.org/aos/agrovoc/c_34079 http://aims.fao.org/aos/agrovoc/c_34949 http://aims.fao.org/aos/agrovoc/c_16022 http://aims.fao.org/aos/agrovoc/c_1229 |
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Q02 - Traitement et conservation des produits alimentaires U30 - Méthodes de recherche Coffea arabica Coffea canephora fève de café micro-organisme Bacteria Champignon organisme indicateur technologie après récolte technique analytique identification écologie microbienne PCR électrophorèse sur gel provenance http://aims.fao.org/aos/agrovoc/c_1721 http://aims.fao.org/aos/agrovoc/c_1723 http://aims.fao.org/aos/agrovoc/c_28379 http://aims.fao.org/aos/agrovoc/c_4807 http://aims.fao.org/aos/agrovoc/c_765 http://aims.fao.org/aos/agrovoc/c_3145 http://aims.fao.org/aos/agrovoc/c_24040 http://aims.fao.org/aos/agrovoc/c_6133 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_24111 http://aims.fao.org/aos/agrovoc/c_34079 http://aims.fao.org/aos/agrovoc/c_34949 http://aims.fao.org/aos/agrovoc/c_16022 http://aims.fao.org/aos/agrovoc/c_1229 Q02 - Traitement et conservation des produits alimentaires U30 - Méthodes de recherche Coffea arabica Coffea canephora fève de café micro-organisme Bacteria Champignon organisme indicateur technologie après récolte technique analytique identification écologie microbienne PCR électrophorèse sur gel provenance http://aims.fao.org/aos/agrovoc/c_1721 http://aims.fao.org/aos/agrovoc/c_1723 http://aims.fao.org/aos/agrovoc/c_28379 http://aims.fao.org/aos/agrovoc/c_4807 http://aims.fao.org/aos/agrovoc/c_765 http://aims.fao.org/aos/agrovoc/c_3145 http://aims.fao.org/aos/agrovoc/c_24040 http://aims.fao.org/aos/agrovoc/c_6133 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_24111 http://aims.fao.org/aos/agrovoc/c_34079 http://aims.fao.org/aos/agrovoc/c_34949 http://aims.fao.org/aos/agrovoc/c_16022 http://aims.fao.org/aos/agrovoc/c_1229 Hamdouche, Yasmine Meile, Jean-Christophe Nganou Donkeng, Nadège Durand, Noel Teyssier, Corinne Montet, Didier Discrimination of post-harvest coffee processing methods by microbial ecology analyses |
description |
Two main types of processing are applied to coffee: the dry and wet processes. The aim of this study was to measure the impact of post-harvest processing on coffee microbial ecology and search for microbial markers of process discrimination. Coffee samples were collected in three farms in two locations of West Cameroon (Bafoussam and Dschang). Samples of Coffea arabica were collected along wet and dry methods and Coffea canephora samples were collected only during treatment using the dry method. Bacterial and fungal communities present on coffee beans were determined by using a molecular method PCR-DGGE (Denaturing Gradient Gel Electrophoresis) generating 16S rDNA and 26S rDNA profiles for bacteria and fungi. Results showed that microbial ecology structures were different depending on three main parameters: i) the method applied, ii) the coffee species and iii) their geographical origin. Statistical analysis applied allowed to measure the impact of all parameters and showed that the method was the major parameter influencing microbial communities' structure. Microbial DNA markers that appear specific of coffee origin, species or treatment were identified, such as lactic acid bacteria (LAB) which were detected only during wet process. They are specific of the fermentation step. DNA from Wallemia sp. was only detected in Robusta coffee beans (Coffea canephora). The study of microbial communities at the molecular level appears as a promising approach to discriminate between coffee processing types. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires U30 - Méthodes de recherche Coffea arabica Coffea canephora fève de café micro-organisme Bacteria Champignon organisme indicateur technologie après récolte technique analytique identification écologie microbienne PCR électrophorèse sur gel provenance http://aims.fao.org/aos/agrovoc/c_1721 http://aims.fao.org/aos/agrovoc/c_1723 http://aims.fao.org/aos/agrovoc/c_28379 http://aims.fao.org/aos/agrovoc/c_4807 http://aims.fao.org/aos/agrovoc/c_765 http://aims.fao.org/aos/agrovoc/c_3145 http://aims.fao.org/aos/agrovoc/c_24040 http://aims.fao.org/aos/agrovoc/c_6133 http://aims.fao.org/aos/agrovoc/c_1513 http://aims.fao.org/aos/agrovoc/c_3791 http://aims.fao.org/aos/agrovoc/c_24111 http://aims.fao.org/aos/agrovoc/c_34079 http://aims.fao.org/aos/agrovoc/c_34949 http://aims.fao.org/aos/agrovoc/c_16022 http://aims.fao.org/aos/agrovoc/c_1229 |
author |
Hamdouche, Yasmine Meile, Jean-Christophe Nganou Donkeng, Nadège Durand, Noel Teyssier, Corinne Montet, Didier |
author_facet |
Hamdouche, Yasmine Meile, Jean-Christophe Nganou Donkeng, Nadège Durand, Noel Teyssier, Corinne Montet, Didier |
author_sort |
Hamdouche, Yasmine |
title |
Discrimination of post-harvest coffee processing methods by microbial ecology analyses |
title_short |
Discrimination of post-harvest coffee processing methods by microbial ecology analyses |
title_full |
Discrimination of post-harvest coffee processing methods by microbial ecology analyses |
title_fullStr |
Discrimination of post-harvest coffee processing methods by microbial ecology analyses |
title_full_unstemmed |
Discrimination of post-harvest coffee processing methods by microbial ecology analyses |
title_sort |
discrimination of post-harvest coffee processing methods by microbial ecology analyses |
url |
http://agritrop.cirad.fr/579130/ http://agritrop.cirad.fr/579130/7/579130.pdf |
work_keys_str_mv |
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_version_ |
1792498975729778688 |