Diversity of Lactic Acid Bacteria Associated with Fresh Coffee Cherries in Taiwan

Abstract

A total of 102 lactic acid bacteria (LAB) were isolated from three different coffee farms in Taiwan. These isolates were classified and identified by the restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Heterofermentative Leuconostoc, and Weissella species were the most common LAB found in two farms located at an approximate altitude of 800 m. Lactococcus lactis subsp. lactis was the most common LAB found in the remaining farm was located at an approximate altitude of 1,200 m. It is therefore suggested that the altitude and climate may affect the distribution of LAB. On the basis of phylogenetic analysis, two strains included in the genera Enterococcus were considered as two potential novel species or subspecies. In addition, a total of 34 isolates showed the antifungal activity against Aspergillus flavus. Moreover, seven Lactococcus lactis subsp. lactis strains and one Enterococcus faecalis strain were found to have bacteriocin-like inhibitory substance-producing capability. These results suggest that various LAB are associated with fresh coffee cherries in Taiwan. Some of the isolates found in this study showed potential as antifungal agents.

Isolation, selection and evaluation of antagonistic yeasts and lactic acid bacteria against ochratoxigenic fungus Aspergillus westerdijkiae on coffee beans

“…1). These yeast and LAB species have been previously found in coffee processing environments (Silva et al 2000;Vilela et al 2010;Leong et al 2014;Pereira et al 2014), except for Lact. paracasei, Ca.…”

“…; Leong et al . ). Despite these efforts, yeast formulations are yet not applied in the coffee postharvest chain, mostly due to its inviability use in field conditions.…”

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

“…1 and 2). This difference could have been due to environmental temperature, humidity, composition of the remaining pulp and mucilage surrounding the coffee beans, and the altitude (Leong et al, 2014;Silva et al, 2008). The majority of the microbiota present throughout the wet processing was also detected in coffee fruit.…”

“…The species L. pseudomesenteroides, W. confusa, L. lactis and Enterobacter sp. have been found in others studies (Leong et al, 2014;Vilela et al, 2010). The species L. pseudomesenteroides and W. confusa contribute in the fermentation process and might inhibit filamentous fungi growth (Leong et al, 2014).…”

“…have been found in others studies (Leong et al, 2014;Vilela et al, 2010). The species L. pseudomesenteroides and W. confusa contribute in the fermentation process and might inhibit filamentous fungi growth (Leong et al, 2014). Therefore, molecular methods should always be used in conjunction with traditional methods to evaluate biodiversity.…”