Biological control and bioactive microbial metabolites: a coffee quality perspective

Abstract

The improvement of techniques of biological control and the use of metabolites produced by microorganisms to obtain products that can be applied in various fields, is getting stronger in face of the undeniable advantages in relation to the models currently in adopted. This review, besides general considerations about the principles and the application of measures of biological control and usage of metabolites produced by microorganisms as sustainable alternatives for the agrochemical segment, among others, reports the experience lived by the author and the institutions to which she is associated, concerning identification, characterization and development of a biological fungicide resulting from the encapsulation of the fungus Cladosporium cladosporioides (Fres.) de Vries, after proving its bioprotecting action on the quality of the coffee. The possibility of using microorganisms as a source of metabolites obtained from biological extracts, with applications in various fields, is also presented and discussed.Index terms: Biological fungicides, fungus metabolites, coffee, Cladosporium cladosporioides (Fres.) de Vries. RESUMOO aprimoramento das técnicas de controle biológico e o aproveitamento de metabólitos produzidos por microrganismos para obtenção de produtos aplicáveis em várias áreas do conhecimento humano, vem se fortalecendo diante de inegáveis vantagens em relação aos modelos hoje adotados. A presente revisão, além de considerações gerais sobre princípios e aplicações de medidas de controle biológico e de aproveitamento de metabólitos produzidos por microrganismos como alternativas de sustentabilidade para o segmento de agroquímicos entre outros, relata a experiência vivenciada pela autora e instituições às quais encontra-se associada com relação à identificação, caracterização e desenvolvimento de um fungicida biológico resultante do encapsulamento do fungo Cladosporium cladosporioides (Fres.) de Vries, após a comprovação de sua ação bioprotetora sobre a qualidade do café. A possibilidade da utilização de microrganismos como fonte de metabólitos obtidos de extratos biológicos, com aplicações em vários setores do conhecimento, também é apresentada e discutida. Fungus associated to coffee grains and fruitsVarious fungi are found associated to coffee grains and fruits throughout the productive cycle and may, under specific conditions, cause loss of quality, producing foul odors and unpleasant flavor. They can sometimes produce toxic metabolites (micotoxins), compromising the safety of the final product.The first reports of the influence of fungi on the quality of coffee date from 1936, when Krug (1940a) noticed, using a pocket magnifier, the presence of a reddish mycelial fungus initially identified as belonging to the Fusarium genus. Thenceforth he began a series of works about the origin of hard coffees. He initially studied the influence of coffee picked from the ground on the quality of the beverage. He found a relation between bad quality beverage and the presence of grains picked from the gro...

Cladosporium sp. Isolate as Fungal Plant Growth Promoting Agent

“…The antagonistic capability of C. tenuissimum was confirmed by inhibiting the germination of propagules of other rust fungi, as Peridermium pini and Cronartium flaccidum [40], and, also the germination and mycelial growth of several fungi like, Alternaria alternata, Botrytis cinerea, Mucor sp., Rhizoctonia solani [41]. The bioactive substances produced by Cladosporium cladosporioides are used to control the Aspergillus ochraceus, A. niger, Fusarium sp., Penicillium sp [42] which cause major damage to coffee crops. Furthermore, C. cladosporioides has been shown to be a potent entomopathogenic fungus and therefore a potential candidate for biocontrol of insect pests [43].…”

A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain

“…e experience articles category also contains only three articles (0.2%) [38][39][40]. Experience articles explain what and how something has been done in practice, and it must be the personal experience of the author.…”

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

“…Some LAB and yeast species are natural fungal antagonists and, as such, have been employed in green coffee as biological control agents during fermentation (Chalfoun, 2010;Velmourougane et al, 2011). LAB with antifungal activity represents a promising alternative to chemical preservation and have been employed in many foods (Rouse and van Sinderen, 2008;Schnurer and Magnusson, 2005), including; malting and brewing cereals (Lowe and Arendt, 2004;Rouse and van Sinderen, 2008), bakery products (Lavermicocca et al, 2003;Ryan et al, 2011) and fruit products (Trias et al, 2009).…”