Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Jawa Timur, 65145, Indonesia.
Institute for the Development of Sustainable Agriculture, Malang, Jawa Timur 65152, Indonesia.
FEMS Microbiol Lett. 2023 Jan 17;370. doi: 10.1093/femsle/fnad024.
Arabica and robusta are the two major coffee beans being sold worldwide. It is well recognized that coffee quality is influenced by their origin and the microbiological activities that drive their fermentation. However, in many coffee plantations, information about the natural diversity of bacteria that inhabit the arabica and robusta coffee cherries is limited. Here, we sampled arabica and robusta coffee cherries from Malang, East Java, Indonesia, then sequenced and analysed their bacterial composition. We found that: (a) arabica cherries contained bacteria with less diversity and abundance compared with robusta; (b) both coffee cherries were heavily populated by extremophiles, presumably dispersed from volcanic activities; (c) groups known to be involved in coffee fermentation such as lactic acid bacteria, acetic acid bacteria, Enterobacteria, and soil-associated bacteria were present in both arabica and robusta coffee cherries, and (d) arabica cherries were dominated by Leuconostoc pseudomesenteroides. These findings highlight that coffee cherry bacteria are highly diverse, the majority of which might come from the environment, with some potentially beneficial or detrimental to coffee quality. Knowledge of the natural microbial diversity of coffee cherries may be useful for the development of coffee fermentation technologies to yield coffee beans with consistent quality.
阿拉比卡（Arabica）和罗布斯塔（Robusta）是全球销售的两种主要咖啡豆。人们普遍认识到，咖啡的质量受到其产地和驱动其发酵的微生物活动的影响。然而，在许多咖啡种植园中，关于栖息在阿拉比卡和罗布斯塔咖啡樱桃中的细菌的自然多样性的信息是有限的。在这里，我们从印度尼西亚东爪哇的玛琅采集了阿拉比卡和罗布斯塔咖啡樱桃，然后对其细菌组成进行了测序和分析。我们发现：（a）与罗布斯塔相比，阿拉比卡樱桃中的细菌多样性和丰度较低；（b）这两种咖啡樱桃都深受极端微生物的影响，可能是由火山活动散布而来；（c）已知与咖啡发酵有关的群体，如乳酸菌、醋酸菌、肠杆菌和土壤相关细菌，存在于阿拉比卡和罗布斯塔咖啡樱桃中，（d）阿拉比卡樱桃主要由肠膜明串珠菌（Leuconostoc pseudomesenteroides）主导。这些发现强调了咖啡樱桃细菌的高度多样性，其中大部分可能来自环境，其中一些可能对咖啡质量有益或有害。了解咖啡樱桃的自然微生物多样性可能有助于开发咖啡发酵技术，以生产具有一致质量的咖啡豆。
