Cristina Ferreira Silva

Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil.

The magnitude and diversity of the microbial population associated with dry (natural) processing of coffee (Coffea arabica) has been assessed during a 2-year period on 15 different farms in the Sul de Minas region of Brazil. Peptone water-washed samples were taken of maturing cherries on trees (cherries, raisins and dried cherries) and from ground fermentations. The microbial load varied from 3 x 10(4) to 2.2 x 10(9) cfu/cherry with a median value of 1.6 x 10(7) cfu/cherry. The microbial load increased after heavy rainfall on cherries that were drying on the ground. At all stages, bacteria were usually the most abundant group, followed by filamentous fungi and finally yeasts. Counts of bacteria, yeasts and fungi varied considerably between farms and at different stages of maturation and processing and no consistent pattern could be seen. Yeasts showed an increase during the fermentation process. Median counts were not significantly different for fungi, yeasts and bacteria between the 2 years although Gram-negative bacteria dominated in the wet year and Gram-positive bacteria dominated in the dry year. Of a total of 754 isolates, 626 were identified to at least genus level comprising 44 genera and 64 different species. The 164 isolates of Gram-negative bacteria included 17 genera and 26 species, the most common of which were members of the genera Aeromonas, Pseudomonas, Enterobacter and Serratia. Of 191 isolates of Gram-positive bacteria, 23 were spore-forming and included six Bacillus species, and 118 were non-spore-formers of which over half were Cellulomonas with lesser numbers of Arthrobacter, Microbacterium, Brochothrix, Dermabacter and Lactobacillus. Of the 107 yeast isolates, 90 were identified into 12 genera and 24 different species and almost all were fermentative. The most common genera, in decreasing frequency, were Pichia, Candida, Arxula and Saccharomycopsis. There were many rarely described yeasts including Pichia lynferdii and Arxula adeninivorans. Almost all 292 fungal isolates were identified to genus level and 52 were identified to species level. Cladosporium, Fusarium and Penicillium each comprised about one third of the isolates and were found on all farms. Only 3% of the isolates were Aspergillus. Beauvaria, Monilia, Rhizoctonia and Arthrobotrys species were also occasionally found. The microbial flora is much more varied and complex than found in wet fermentations. The genera and species identified include members known to have all types of pectinase and cellulase activities.

Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation

Bacteria, yeasts and filamentous fungi were isolated during natural coffee processing. Bacteria were isolated in greater numbers at the beginning of the fermentation, when the moisture of the coffee beans was around 68%. Gram-positive bacteria represented 85.5% of all bacteria isolated, and Bacillus was the predominant genus (51%). Gram-negative species of the genera Serratia, Enterobacter and Acinetobacter were also found. Approximately 22% of 940 randomly chosen isolates of microorganisms were yeasts. Debaryomyces (27%), Pichia (18.9%) and Candida (8.0%) were the most commonly found genera, and these three genera tended to appear more often as the fruit was fermented and dried. Aspergillus was the most abundant genus besides Penicillium, Fusarium and Cladosporium, with 42.6% of the total fungi isolates. The genera and species identified included members known to have pectinase and cellulase activities. Of the 10 organic acids analyzed and quantified in coffee beans, acetic and lactic acids may have been generated by microbial activity. Butyric acid was not detected in any sample.

Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil.

Aims:  To evaluate the dominance and persistence of strains of Saccharomyces cerevisiae during the process of sugar cane fermentation for the production of cachaça and to analyse the microbial compounds produced in each fermentative process.

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

O objetivo deste estudo foi isolar e caracterizar fungos filamentosos presentes em diferentes estagios de beneficiamento de cafe processado pelo metodo natural, incluindo: colheita, fermentacao, secagem e armazenamento. O cafe cereja foi colhido manualmente e entao colocado em uma plataforma de cimento, onde permaneceu ate atingir 11% de umidade. A contagem microbiana foi realizada em todas as amostras durante a fermentacao e secagem do cafe. A populacao de fungos filamentosos no cafe cereja ainda nos pes (tempo 0) foi em torno de 1,5 x 103 UFC/g. Este numero aumentou vagarosamente durante a fermentacao e secagem, alcancando valores de 2 x 105 UFC/g em 22 dias do processamento. Duzentos e sessenta e tres isolados de fungos filamentosos foram identificados. A distribuicao das especies durante fermentacao e secagem foi bastante variada, mas no armazenamento dos graos ocorreu o predominio de especies de Aspergillus. Foram encontradas 38 especies de fungos distribuidas nos seguintes generos: Pestalotia (4), Paecelomyces (4), Cladosporium (26), Fusarium (34), Penicillium (81) e Aspergillus (112).

Using the residue of spirit production and bio-ethanol for protein production by yeasts

The residue (vinasse) formed during the distillation of bio-ethanol and cachaça, a traditional rum-type spirit produced from sugar-cane in Brazil, is highly harmful if discharged into the environment due to high values of COD and BOD. One possibility for minimizing the impact of vinasse in soils and waters is to use the residue in the production of microbial biomass for use as an animal feed supplement that will provide high levels on nitrogen (>9% d.m.) and low content of nucleic (≤ 10% d.m.) This paper reports the production and quality of biomass produced from fermentation of Saccharomyces cerevisiae and Candida parapsilosis in culture media under 12 different culture conditions and the respective effects of each variable (glucose, yeast extract, peptone, potassium phosphate, vinasse, pH and temperature). Of the S. cerevisiae isolates tested, two (VR1 and PE2) originating from fuel alcohol-producing plants were identified as offering the best potential for the industrial production of single cell protein from vinasse due to highest biomass productivity. Our results showed a potential viable and economic use of vinasse.

Microbial diversity in a bagasse-based compost prepared for the production of Agaricus brasiliensis.

Os cogumelos comestiveis sao apreciados pelas suas propriedades nutricionais e medicinais e, por essa razao, possuem alto valor economico. A producao de cogumelos depende da composicao quimica dos substratos basicos, dos suplementos utilizados e da preparacao do composto no qual o fungo sera cultivado. Considerando-se que os custos de producao precisam ser minimizados, os residuos agroindustriais representam uma fonte alternativa e economica para a preparacao do composto. A interacao da microbiota natural dos residuos agricolas durante o processo de compostagem influencia a subsequente colonizacao do cogumelo. Visando-se a producao de A. brasiliensis, o presente trabalho objetivou isolar e identificar a microbiota presente no composto preparado a partir de bagaco de cana e capim coast-cross. O processo de compostagem durou 14 dias com reviragens da pilha a cada dois dias, o qual foi seguido de pasteurizacao (55 65 oC) em duas fases por 15 h cada. As bacterias (principalmente Bacillus, Paenibacillus e especies da familia Enterobacteriaceae) foram os microrganismos predominantes durante todo o processo com uma densidade populacional media de 3.0 x 108 UFC/g. Os actinomicetos, principalmente os do genero Streptomyces, estiveram bem representados, com uma densidade populacional de 2.0 a 3.0 x 108 UFC/g. Os fungos filamentosos foi a classe de microrganismos com menor densidade populacional e menor diversidade, embora a especie Aspergillus fumigatus esteve presente durante todo o processo de compostagem e tambem apos a pasteurizacao do composto.

Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process

The aim of this study was to evaluate the use of yeasts as starter cultures in coffee semi-dry processing. Arabica coffee was inoculated with one of the following starter cultures: Saccharomyces cerevisiae UFLA YCN727, S. cerevisiae UFLA YCN724, Candida parapsilosis UFLA YCN448 and Pichia guilliermondii UFLA YCN731. The control was not inoculated with a starter culture. Denaturing gradient gel electrophoresis (DGGE) was used to assess the microbial population, and organic acids and volatile compounds were quantified by HPLC and HS-SPME/GC, respectively. Sensory analyses were evaluated using the Temporal Dominance of Sensations (TDS). DGGE analysis showed that the inoculated yeasts were present throughout the fermentation. Other yeast species were also detected, including Debaryomyces hansenii, Cystofilobasidium ferigula and Trichosporon cavernicola. The bacterial population was diverse and was composed of the following genera: Weissella, Leuconostoc, Gluconobacter, Pseudomonas, Pantoea, Erwinia and Klebsiella. Butyric and propionic acids, were not detected in any treatment A total of 47 different volatiles compounds have been identified. The coffee inoculated with yeast had a caramel flavor that was not detected in the control, as assessed by TDS. The use of starter cultures during coffee fermentation is an interesting alternative for obtaining a beverage quality with distinctive flavor.

Microbiological diversity associated with the spontaneous wet method of coffee fermentation.

The evaluation of the microbiota present during coffee wet fermentation was done in two distinct regions of Minas Gerais, Brazil: one farm in the South of Minas Gerais (Lavras=L) and another farm in the savannah region (Monte Carmelo=MC). The yeast population ranged from 2.48 to 4.92 log CFU/g and from 2 to 4.81 log CFU/g, the mesophilic bacteria population ranged from 3.83 to 8.47 log CFU/g and from 5.37 to 7.36 log CFU/g, and the LAB population ranged from 2.57 to 5.66 log CFU/g and from 3.40 to 4.49 log CFU/g in the L and MC farms, respectively. Meyerozyma caribbica and Hanseniaspora uvarum were the dominant yeasts in coffee wet fermentation at L farm, and Torulaspora delbrueckii was the dominant yeast at MC farm. The species Staphylococcus warneri and Erwinia persicina were the predominant bacteria at L farm, and Enterobacter asburiae and Leuconostoc mesenteroides were the dominant species at MC farm. Lactic acid was the principal acid detected, reaching 2.33 g/kg at L farm and 1.40 g/kg at MC farm by the end of the process. The volatiles composition was similar for roasted coffee from the two different regions and furans, acids, and alcohol were the main groups detected. Temporal Dominance Sensation (TDS) analyses showed that the coffee beverage from L farm was dominated by citrus and herbaceous sensory characteristics, while the coffee from MC farm was dominated by citrus, herbaceous, and nuts sensory characteristics. Evaluating the microbiota in these two regions was important in improving the knowledge of the microbial species present during coffee wet fermentation in Brazil.

Efficiency of physicochemical and biological treatments of vinasse and their influence on indigenous microbiota for disposal into the environment

Molasses-based distilleries are one of the most polluting industries generating large volumes of high strength wastewater called vinasse. Different processes covering anaerobic, aerobic as well as physicochemical methods have been employed to treat this effluent. This study evaluated the microbial communities present in the vinasse during different stages of its treatment by traditional and molecular methods. The analysis of the efficiency of each treatment was performed by physicochemical parameters and toxicity analysis. The treatment of vinasse was performed in the following steps: high flow fermentation; filtration; chemical flakes; low-flow fermentation; filtration; and neutralization. The physicochemical analysis in different stages of the vinasse treatment demonstrated that phases of treatment influenced the performance of the evaluated parameters. Among the 37 parameters, 9 were within the limits established by the Commission for Environmental Policy of Minas Gerais, Brazil (COPAM), especially BOD (96.7% of pollution reduction), suspended solids (99.9%), pH, copper (88%), iron (92.9%), and manganese (88%). Some parameters, even after treatment, did not fit the maximum allowed by legislation. The microbial population decreased reaching 3 log CFU/ml present in the steps of the flakes chemical and disinfection treatment of vinasse. Lactobacillus brevis and Pichia kudriavzevii were present in all stages of the treatments, showing that these microorganisms were resistant and demonstrated that they might be important in the treatment of vinasse. The vinasse showed a significant reduction of pollution load after the disinfection treatment however still should not be discarded into water bodies because the high values of tannins and sediment solids, but suggest the use of the effluent in the cooling coil during the distillation process of the beverage.

Acompanhamento do processo de fermentação para produção de cachaça através de métodos microbiológicos e físico-químicos com diferentes isolados de Saccharomyces cerevisiae

Com a crescente exigencia do mercado consumidor por produtos de melhor qualidade, busca-se o constante aprimoramento da producao de cachaca, uma vez que todas as etapas da cadeia produtiva de bebidas fermento-destiladas sao importantes. O objetivo deste trabalho foi acompanhar o processo de fermentacao para producao de cachaca, utilizando diferentes isolados de Saccharomyces cerevisiae a partir da quantificacao de metabolitos secundarios por Cromatografia Gasosa. O acompanhamento do processo deu-se desde o preparo do inoculo ate o final do processo fermentativo. O estudo foi conduzido na Universidade Federal de Lavras (UFLA). Foram utilizados 8 isolados de Saccharomyces cerevisiae inoculados em caldo de cana, dos quais foram retiradas amostras durante a fase de crescimento em sistema de batelada alimentada e fermentacao. As amostras foram analisadas quanto a taxa de floculacao, oBrix e alcoois superiores. Os parâmetros avaliados apresentaram diferencas para cada isolado. O melhor isolado para a producao de cachaca foi o isolado UFLA CA116 por apresentar alto numero de celulas viaveis, maior taxa de floculacao, ausencia 1-propanol, presenca de 1,3 butanediol.