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Microbial community dynamics during Coffea arabica cv. Arara fermentation and their relationship with specialty coffee quality

Abstract Fermentation stands out as a promising strategy for the valorization of specialty coffees, directly impacting the sensory profile of the beverage. This study investigated the microbial dynamics during the self-induced anaerobic fermentation (SIAF) of Coffea arabica L. cv. Arara cherries, un...

Deskribapen osoa

Gorde:
Egile Nagusiak: Lívia Carneiro Fidélis Silva, Gisele Xavier Ribeiro Costa, Marcelo Antônio Duarte da Cruz, Luiza Manuela Alves Braga Cardoso, Arlley de Brito Magalhães Sousa, Renata Abadia Reis Rocha, Marcela Vieira Caixeta Machado, Laurence Rodrigues Amaral, Pedro Luiz Lima Bertarini, Libia Diniz Santos, Matheus de Souza Gomes
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Nature Portfolio 2026-04-01
Saila:Scientific Reports
Gaiak:
Coffee fermentation
Coffee microbiota
Self-induced anaerobic fermentation
Sensory quality
Metataxonomics
Sarrera elektronikoa:https://doi.org/10.1038/s41598-026-44864-z
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