Microorganismos de suelo y su relación con la calidad de la bebida de café: Una revisión
DOI:
https://doi.org/10.15517/am.2024.57260Palabras clave:
agricultura sostenible, características organolépticas, ecología de suelo, microbioma funcionalResumen
Introducción. El café (Coffea spp.) es el segundo producto más comercializado a nivel mundial y cultivado en más de ochenta países. Este cultivo es complejo por pertenecer a un ecosistema donde factores abióticos y bióticos, tienen dinámicas bajo diferentes condiciones de manejo agronómico. Para comprender el desarrollo de la planta y su influencia en la calidad sensorial del producto hay que conocer la intrincada interacción entre la planta del café y los microorganismos autóctonos del café. Objetivo. Describir el rol de la microbiota edáfica del café, bacterias y hongos, y cómo puede contribuir en la calidad final de la bebida. Desarrollo. El suelo es uno de los ecosistemas más diversos y menos estudiados, en el cual se desarrollan diversas funciones ecológicas importantes para el crecimiento y desarrollo de las plantas. La identificación de los componentes microbianos del suelo y sus interacciones con otros organismos, son importantes desde el punto de vista agronómico. La microbiota edáfica puede favorecer la fisiología de la planta y de esta manera, se realiza la presente recopilación da información que busca asociar cómo los atributos sensoriales de la bebida de café pueden ser beneficiados por la microbiota del suelo. Se revisaron artículos de ScienceDirect, Scopus, Web of Science y Google Scholar, entre el 2011 y 2023. Los datos muestran la diversidad de rizobacterias promotoras del crecimiento vegetal (RPCV), bacterias fijadoras de nitrógeno (BFN) y hongos formadores de micorrizas arbusculares (HMA) asociados con el cultivo de café. También existen compuestos microbianos que juegan un papel importante en la formación de atributos sensoriales y están relacionados con la calidad en taza del café. Conclusión. La diversidad microbiana del suelo y fruto puede sintetizar o degradar compuestos que influyen en el perfil sensorial de la bebida, lo cual podría tener implicaciones para la sostenibilidad y calidad.
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Derechos de autor 2024 José Andrés Rojas-Chacón, Fabián Echeverría-Beirute, José Pablo Jiménez Madrigal, Andrés Gatica-Arias
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