研究咖啡加工过程中的微生物相互作用对于开发适应气候变化和改善风味的新方法至关重要。从而提高全球咖啡生产的韧性和质量。这项研究旨在调查在潮湿的亚热带气候下,微生物群落如何相互作用并促进咖啡加工中的风味发展。采用Illumina测序进行微生物动力学分析,和高效液相色谱(HPLC)与气相色谱-质谱(GC-MS)集成用于代谢物评估,这项研究揭示了复杂的微生物多样性和相关的代谢活动。在整个发酵过程中,优势微生物种类包括肠杆菌,Erwinia,克鲁伊维拉,和来自原核组织的泛菌,镰刀菌,枝孢霉,Kurtzmaniella,Leptosphaerulina,Neonectria,和来自真核生物的青霉菌。确定的关键代谢物是乙醇,和乳酸,乙酸,和柠檬酸。值得注意的是,细菌群落通过利用代谢多功能性产生酯和醇,在风味发展中起着至关重要的作用,而植物来源的代谢物如咖啡因和芳樟醇在整个发酵过程中保持稳定。无向网络分析揭示了发酵过程中微生物种类和关键物质之间的321种相互作用,肠杆菌,克鲁伊维拉,沙雷症与糖和各种挥发性化合物有很强的联系,如己醛,苯甲醛,3-甲基苯甲醛,2-butenal,和4-heptenal。这些互动,包括镰刀菌和枝孢菌的抑制作用,表明微生物对亚热带条件的适应性,可能影响发酵和咖啡质量。感官分析显示,最终饮料获得80.83±0.39的分数,被特种咖啡协会(SCA)度量分类为特种咖啡。尽管如此,酸度进一步提高,身体,回味可能会导致更平衡的风味特征。这项研究的结果对潮湿亚热带地区的咖啡产业具有重要意义。提供潜在的策略,通过受控的发酵实践来提高风味质量和一致性。此外,这项研究有助于更广泛地了解微生物生态学如何与环境因素相互作用以影响食品和饮料发酵,一个在气候变化和可持续农业背景下越来越感兴趣的话题。
Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography-mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture.