Soil microorganisms, and its relationship with coffee beverage quality: A review
DOI:
https://doi.org/10.15517/am.2024.57260Keywords:
sustainable agriculture, organoleptic characteristics, soil ecology, functional microbiomeAbstract
Introduction. Coffee (Coffea spp.) is the second most traded product globally and is cultivated in over eighty countries. This crop is complex due to its belonging to an ecosystem where abiotic and biotic factors have dynamics under different agronomic management conditions. To understand the plant's development and its influence on the sensory quality of the product, it is necessary to understand the intricate interaction between the coffee plant and its indigenous microorganisms. Objective. To describe the role of soil microbiota in coffee, including bacteria and fungi, and how it can contribute to the final quality of the beverage. Development. Soil is one of the most diverse and least studied ecosystems, in which various ecological functions important for plant growth and development occur. The identification of soil microbial components and their interactions with other organisms are important from an agronomic perspective. Soil microbiota can favor plant physiology, and thus, this compilation of information seeks to associate how the sensory attributes of coffee beverage can be benefited by soil microbiota. Articles from ScienceDirect, Scopus, Web of Science, and Google Scholar were reviewed between 2011 and 2023. The data show the diversity of plant growth-promoting rhizobacteria (PGPR), nitrogen-fixing bacteria (NFB), and arbuscular mycorrhizal fungi (AMF) associated with coffee cultivation. There are also microbial compounds that play an important role in shaping sensory attributes and are related to coffee cup quality. Conclusion. The microbial diversity of soil and fruit can synthesize or degrade compounds that influence the sensory profile of the beverage, which could have implications for sustainability and quality.
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