Background The microbial biodiversity and the role of microorganisms in the fermentation of washed coffee in Colombia were investigated using the Bourbon and Castillo coffee varieties. DNA sequencing was used to evaluate the soil microbial biota and their contribution to fermentation. The potential benefits of these microorganisms were analyzed, including increased productivity and the need to understand the rhizospheric bacterial species to optimize these benefits. Methods This study used coffee beans for DNA extraction and 16 S rRNA sequencing. The beans were pulped, samples were stored at 4ºC, and the fermentation process was at 19.5ºC and 24ºC. The fermented mucilage and root-soil samples were collected in duplicate at 0, 12, and 24 h. DNA was extracted from the samples at a concentration of 20 ng/µl per sample, and the data obtained were analyzed using the Mothur platform. Results The study demonstrates that the coffee rhizosphere is a diverse ecosystem composed primarily of microorganisms that cannot be cultured in the laboratory. This suggests that the microbial community may vary depending on the coffee variety and play an essential role in fermentation and overall coffee quality. Conclusions The study highlights the importance of understanding and optimizing the microbial diversity in coffee production, which could have implications for the sustainability and success of coffee production. DNA sequencing techniques can help characterize the structure of the soil microbial biota and evaluate its contribution to coffee fermentation. Finally, further research is needed to fully understand the biodiversity of coffee rhizospheric bacteria and their role.
Contextualización: Una gran cantidad de productos químicos deben ser utilizados en la industria y sectores tecnológicos, generado el incremento de enfermedades laborales asociada a factores como el tiempo de exposición, la concentración. Vacío de investigación: El desconocimiento de la peligrosidad sumado a las condiciones de operación de sustancias químicas cancerígenas que se presentan en el ejercicio de las actividades diarias en la industria pueden afectar la salud Humana. Propósito: El objetivo del estudio es identificar y clasificar el riesgo relacionado con esas sustancias químicas en una planta procesadora de alimentos cárnicos en el departamento del Cauca (Colombia). Metodología: En una primera fase de diagnóstico se realizó una búsqueda de información en bases de datos especializadas, en la segunda fase se desarrolla a partir de la información recolectada mediante el inventario de sustancias químicas en la planta, que se encuentran distribuidas en diferentes sitios de almacenamiento con probabilidad de exposición potencial. Para identificar la estimación del riesgo químico se aplicó un análisis cualitativo mediante la utilización del criterio de caracterización de riesgos “caja de herramientas de control químico internacional”. Posteriormente se hizo una revisión de normatividad que rige en Colombia relacionada a la manipulación, aplicativos y requisitos correspondientes de estas sustancias, estableciendo medidas de control y prevención necesarias a la naturaleza química de estos agentes. Resultados obtenidos: Mediante el inventario se identificaron 407 sustancias presentes en la planta, de las cuales el 91% se clasifican dentro de sustancias químicas peligrosas y un 3 % corresponde a sustancias químicas con potencial efecto cancerígeno. Mediante la evaluación de riesgo se tuvo en cuenta la combinación de factores de peligro para la salud y exposición potencial que determinan el nivel de control deseado, dividida en cuatro niveles de abordaje (1, 2, 3, 4) siendo el abordaje 4 de consideración especial por ser el punto más crítico y de mayor peligrosidad. Conclusiones: Finalmente se determinó que las sustancias de mayor atención en la planta son: el cemento portland, DQO solución B, Gasolina, Sikadur 32 Primer Comp B, Sikadur Panel Comp B, por estar dentro de abordaje 4.
It is widely accepted that the post-harvest processes of coffee are key factors in determining the final quality of the product. In the department of Cauca in Colombia, this stage is carried out empirically by the farmers of the region, using old methods that do not assure consistent quality. We propose a study to determine the best conditions of temperature and time in post-harvest for the coffee produced in the region. For this purpose, we carried the fermentation and honey process out on different samples of coffee of the Coffea Arabica species of the Castillo variety. Subsequently, the quality of the samples was determined through sensory evaluation by experts. Finally, descriptive statistical techniques applied to the resulting data, and component and hierarchical cluster analysis to find similarities between the samples. The results suggest that the honey process gets better evaluations in the cup profile over any fermentation condition.
The post-harvest processes of coffee are widely accepted as key factors in determining the quality of the product. In the Cauca department, Southwestern Colombia, this stage is carried out empirically by farmers in the region, using old methods that do not assure consistent quality. This study proposes to determine the best post-harvest temperature and time conditions for coffee produced in the region. For this purpose, we carried the fermentation and honey process out on different coffee samples of the Coffea Arabica species of the Castillo variety. Subsequently, the cup profile quality of the coffee samples was determined by a sensory evaluation by experts. Finally, we applied descriptive statistical techniques to the resulting data and principal component analysis and hierarchical cluster analysis to find similarities between the samples. The results suggest that the honey process gets better evaluations in the cup profile over any condition of temperature and fermentation time. GRAPHICAL ABSTRACT
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