Publications by authors named "Willian Dos Santos Gomes"
Climatic conditions, genotypes, and post-harvest processing methods influence coffee quality. Microbial fermentation during post-harvest processing has sparked researchers' interest due to the modulation of the sensory characteristics of coffee. However, the influence of microbial fermentation on different coffee genotypes has been little investigated.
View Article and Find Full Text PDFArticle Synopsis
- The study investigates how different genetic variations of coffee plants (Coffea canephora) affect the microbial communities in their roots and fruits, focusing on six genotypes from a Brazilian coffee farm.
- Using advanced DNA sequencing, researchers analyzed over 12 million microbial reads, finding unique patterns in microbial diversity related to each genotype, particularly noting genotype 153's distinct bacterial communities.
- Key findings include the identification of specific beneficial microbes linked to certain genotypes, suggesting that plant genetics play a significant role in shaping the associated microbial ecosystems, with implications for improving coffee plant health and productivity.
Coffee stands as one of the world's most popular beverages, and its quality undergoes the influence of numerous pre- and post-harvest procedures. These encompass genetic variety, cultivation environment, management practices, harvesting methods, and post-harvest processing. Notably, microbial communities active during fermentation hold substantial sway over the ultimate quality and sensory characteristics of the final product.
View Article and Find Full Text PDF