Caracterização da microbiota em solo e fruto de cafés especiais das variedades paraíso e Catuaí na Região do Alto Paranaíba

Abstract

The term "Specialty Coffee" refers to a category of high-quality coffee, cultivated and processed under rigorous standards to meet demanding international markets. The sensory quality of coffee is influenced by various factors such as the environment, plant genetics, microbiota, management, and roasting process. The microbiota plays a crucial role in all stages of coffee production, from cultivation to obtaining the dried bean. In our study, we used DNA sequencing techniques and bioinformatic analyses to investigate the microbial diversity in the soil and fruits of Coffea arabica varieties Catuaí and Paraíso, collected from experimental fields of the Agricultural Research Company of Minas Gerais (EPAMIG), located in the cities of Patrocínio and São Gotardo, in the Alto Paranaíba region. We identified 9,554 bacterial amplicon sequencing variants (ASVs) and 4,937 fungal ASVs. Among the results, nine major fungal genera stand out, including producers of secondary metabolites such as Aspergillus and Fusarium. The analysis indicated the presence of the genus Scedosporium in the soil of Patrocínio, suggesting possible contamination, as well as beneficial genera such as Trichoderma and Humicola. The bacterial genus Methylobacterium, known to benefit plant development, predominated in fruit samples. Although we identified a rich diversity of microbial communities in Catuaí and Paraíso varieties, comparisons between soil and fruit samples did not reveal statistically significant differences, suggesting that other factors may be influencing the observed microbiota. The presence of potentially pathogenic fungal genera such as Aspergillus and Fusarium requires attention due to the risk of mycotoxin production, while the predominance of Methylobacterium in fruits highlights the potential for manipulating the microbiota to improve plant development and coffee quality. These findings reinforce the importance of monitoring and managing the microbiota in the context of specialty coffee production, aiming to optimize both the safety and quality of the final product.