The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations

Coffee harvested in the Caparaó region (Minas Gerais, Brazil) is associated with high-quality coffee beans resulting in high-quality beverages. We characterize, microbiologically and chemically, fermented coffees from different altitudes through target NGS, chromatography, and conventional chemical...

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Detalles Bibliográficos
Autores principales: Martinez, Silvia Juliana, Simão, João Batista Pavesi, Pylro, Victor Satler, Schwan, Rosane Freitas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8172976/
https://www.ncbi.nlm.nih.gov/pubmed/34093490
http://dx.doi.org/10.3389/fmicb.2021.671395

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8172976/
https://www.ncbi.nlm.nih.gov/pubmed/34093490
http://dx.doi.org/10.3389/fmicb.2021.671395

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