Sistemas Agroflorestais Cafeeiro-Araucária E Seu Efeito Na Microbiota Do Solo E Seus Processos

Melloni, Rogério; Costa, Natália Rodrigues; Melloni, Eliane Guimarães Pereira; Lemes, Maria Cristina Silva; Alvarenga, Maria Inês Nogueira; Neto, José Nunes Pinto

doi:10.5902/1980509832392

Cited by 14 publications

(14 citation statements)

References 11 publications

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“…Studies have tried to describe the dynamics of microbiota in coffee crops and processing 8 – 10 , however, to the best of our knowledge, no published research has investigated in depth the influence of topographic factors such as altitude and sun face exposition on the microbiota of coffee. The microbiota associated with coffee plants may play a critical role in the final quality of coffee, however, the microbial diversity in coffee cherries is still poorly characterized 11 .…”

Section: Introductionmentioning

confidence: 99%

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Veloso

Silva

Cardoso

et al. 2020

Sci Rep

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In recent years, several studies have been developed to understand the impact of fermentation on the final quality of coffee and have indicated that postharvest processing could be a determinant of quality. However, a trend has appeared as a scientific counterpoint, indicating that the interactions between soil, fruit, altitude, and slope exposures with respect to the Sun are important to understand the behavior of the microbiome in coffee. Studies on the microbiota of coffee have addressed its role during the fermentation process, however the knowledge of indigenous microorganisms harbored in fruits and soil of coffee trees growing in fields are essential, as they can contribute to fermentation. Therefore, the aim of this work was to evaluate the influence of topographic and edaphic factors on the bacterial and fungal communities present in the soil and in the fruits of Coffea arabica trees. Samples of fruits and soil were collected from different growing areas at different altitudes and soil conditions. The microbial DNA was extracted and sequenced. The results showed the contribution of environmental factors in the structure of bacterial and fungal communities. The richness, evenness and diversity of the mycobiome and bacteriome were higher in the soil than in the fruits, independent of altitude. In addition, coffee trees at higher altitudes tended to have more bacteria shared between the soil and fruits. The co-occurrence/co-exclusion network showed that bacteria-bacteria connections were greater in higher altitudes. On another hand, fungi-fungi and fungi-bacteria connections were higher in low altitudes. This was the first study that evaluates in deep the influence of environmental factors in the microbiota habiting fruits and soil coffee trees, which may affect the coffee beverage quality.

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Section: Introductionmentioning

confidence: 99%

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Veloso

Silva

Cardoso

et al. 2020

Sci Rep

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“…O resultado se mostra positivo, visto que, à medida que a biomassa microbiana se torna mais elevada e, consequentemente mais eficiente, o processo de decomposição é mais rápido, devido à intensidade da atuação. Quocientes metabólicos elevados (qCO 2 ), como os observados neste estudo, indicam que pode estar ocorrendo maior gasto de energia para a manutenção da comunidade microbiana e, este resultado pode estar associado ao fato de que são um indicativo de populações microbianas em estágios iniciais de desenvolvimento e com maior proporção de microrganismos ativos em relação aos inativos (MELLONI et al, 2018).…”

Section: Resultsunclassified

Influência Do Lodo De Esgoto Da Estação De Tratamento De Efluentes Nos Atributos Microbiológicos Do Solo

Cypriano¹,

Silva²,

Souza³

et al. 2019

Agrarian

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“…The conventionally managed fields in Monteverde, which had the lowest OTU richness of root fungi, also had the highest light availability. Shade produces a cooler and more humid microclimate that is more conducive to the growth of most fungi than are high-sunlight environments in the tropics (50,51). The three fields we sampled which had previously been managed conventionally but were currently not receiving inputs of synthetic fertilizers, insecticides, and fungicides exhibited root fungal communities that were more similar to those of conventionally managed fields than of organic fields.…”

Section: Discussionmentioning

confidence: 99%

Contrasting Patterns of Functional Diversity in Coffee Root Fungal Communities Associated with Organic and Conventionally Managed Fields

Sternhagen

Black

Hartmann

et al. 2020

Appl Environ Microbiol

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The structure and function of fungal communities in the coffee rhizosphere are influenced by crop environment. Because coffee can be grown along a management continuum from conventional application of pesticides and fertilizers in full sun to organic management in a shaded understory, we used coffee fields to hold host constant while comparing rhizosphere fungal communities under markedly different environmental conditions with regard to shade and inputs. We characterized the shade and soil environment in 25 fields under conventional, organic, or transitional management in two regions of Costa Rica. We amplified the internal transcribed spacer 2 (ITS2) region of fungal DNA from coffee roots in these fields and characterized the rhizosphere fungal community via high-throughput sequencing. Sequences were assigned to guilds to determine differences in functional diversity and trophic structure among coffee field environments. Organic fields had more shade, a greater richness of shade tree species, and more leaf litter and were less acidic, with lower soil nitrate availability and higher soil copper, calcium, and magnesium availability than conventionally managed fields, although differences between organic and conventionally managed fields in shade and calcium and magnesium availability depended on region. Differences in richness and community composition of rhizosphere fungi between organic and conventionally managed fields were also correlated with shade, soil acidity, and nitrate and copper availability. Trophic structure differed with coffee field management. Saprotrophs, plant pathogens, and mycoparasites were more diverse, and plant pathogens were more abundant, in organic than in conventionally managed fields, while saprotroph-plant pathogens were more abundant in conventionally managed fields. These differences reflected environmental differences and depended on region. IMPORTANCE Rhizosphere fungi play key roles in ecosystems as nutrient cyclers, pathogens, and mutualists, yet little is currently known about which environmental factors and how agricultural management may influence rhizosphere fungal communities and their functional diversity. This field study of the coffee agroecosystem suggests that organic management not only fosters a greater overall diversity of fungi, but it also maintains a greater richness of saprotrophic, plant-pathogenic, and mycoparasitic fungi that has implications for the efficiency of nutrient cycling and regulation of plant pathogen populations in agricultural systems. As well as influencing community composition and richness of rhizosphere fungi, shade management and use of fungicides and synthetic fertilizers altered the trophic structure of the coffee agroecosystem.

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Sistemas Agroflorestais Cafeeiro-Araucária E Seu Efeito Na Microbiota Do Solo E Seus Processos

Cited by 14 publications

References 11 publications

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil

Influência Do Lodo De Esgoto Da Estação De Tratamento De Efluentes Nos Atributos Microbiológicos Do Solo

Contrasting Patterns of Functional Diversity in Coffee Root Fungal Communities Associated with Organic and Conventionally Managed Fields

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