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The activity of microorganisms in coffee fermentation has a great influence on the composition of the beans and their beverage quality. In the present study, a bibliometric and systematic literature network analysis is made to examine the growth in the literature and the flow of knowledge in the field of study. The bibliometric information was retrieved from the Scopus database, obtaining 55 articles between 1965 and 2019. Frequencies, co-authorship, and co-occurrence indicators were analyzed using Microsoft Excel and VOSviewer software. Our findings show that most of the articles have been published in the last decade and mainly on microbial diversity and starter cultures. Furthermore, it was possible to identify the most productive authors, the most influential works, the main journals where articles of the most productive authors and the most influential works have been published, the most productive affiliation countries, the most used keywords, the co-authorship taking authors and countries as the unit of analysis, the keyword co-occurrence, and the spatial distribution of studies with their research topics. This is the first bibliometric and systematic literature network analysis carried out on research articles on microorganisms in coffee fermentation related to agriculture and beverage quality, which becomes a tool for researchers in making decisions for the building and development of strategic plans for future research by understanding the trends and status of existing research in the field of study in accordance with the authors, works, affiliation countries, study topics, and patterns of international collaboration and within the academic community.

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Contextualización: El adecuado balance de nutrientes y su relación con la planta, permite un manejo sostenible del recurso edáfico donde la disponibilidad de los elementos nutrientes está condicionada por la concentración, la fijación y las perdidas en el sistema. Vacío de conocimiento: En el Municipio de Zona Bananera no se ha identificado la concentración de nutrientes y sus posibles relaciones, lo que es de vital importancia para su manejo eficiente y el sostenimiento de la productividad del territorio. Propósito: Por lo anterior, se planteó como objetivo analizar el pH, la concentración de macro y micro elementos y su relación con contenidos de Carbono oxidable (Cox), Nitrógeno total (Nt) y Materia orgánica, (MO), en suelos del municipio Zona Bananera (Magdalena). Metodología: Durante el año 2020 mediante muestreo aleatorio simple de 25 puntos a dos profundidades (0-10 y 10 -20 cm). Se determinó la concentración de elementos nutriente (P, K, Ca, Mg, Na, S, Fe, Mn, Cu, Zn, B y S) y su relación con Nt, MO y Cox, seguido de la priorización de alternativas para manejo sostenible mediante matriz multicriterio con enfoque multidisciplinario. Resultados y conclusiones: Se evidenció que suelos cultivados, presentan altos contenidos de MO y N con correlación significativas con las variables medidas, ratificando que el contenido de Cox y MO incide sobre la fluctuación del N y otros nutrientes, por lo que el monitoreo de este elemento es primordial para sostenibilidad del sistema.

Background: Starter cultures are essential in food industry biotechnology, consisting of microorganism preparations inoculated to produce safe fermented foods with desirable sensory characteristics. Objective: This study aims to identify and analyze the growth and flow of knowledge about starter cultures by creating scientific and technological profiles using patentometric and bibliometric indicators. Methods: A search for patents and scientific articles was conducted in December 2020 following a proposed 10-step methodology using the Scopus® and Patentinspiration databases. The search strategy was based on the keywords "starter culture" and “fermentation” considering publications up to 2020. Results: A total of 3035 articles and 719 patents were published until 2020, presenting a more significant number in the last ten (10) years due to the development of biological sciences and molecular biology with enzymes and microorganisms. Italy leads the scientific production while China leads the technological. It was also possible to determine the most productive author and inventors, the most influential articles and inventions, and the main scientific journals and patent offices. Conclusion: Scientific and technological activities have an exponential behavior showing that the knowledge about starter cultures continues to grow, becoming a field of interest for optimizing industrial processes related to food fermentation, thus achieving diversification of products that can satisfy the demand for food in an increasingly competitive global market.

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