Variation Characteristics of Microbial Communities and Physicochemical Indicators at Early Stage of Dry Processing of Coffea arabica in Manghe,Baoshan
Yang Yuemei
Fang Hongli
Li Ziyi
Zhang Zhirun
Wu Yan
Guo Lei
Han Long
Abstract：To reveal the changing patterns of bacterial and fungal community structures and physico-chemical indicators during the dry processing of Coffea arabica in Manghe,Baoshan,fresh coffee fruits were used as material and processed by local sun drying method.High-throughput sequencing technology was used to analyze the diversity of bacteria and fungi in coffee samples at different sun drying time,and the contents of moisture,organic acids,and sugars were also determined.The results showed that Methylobacterium-Methylo-rubrum,Pantoea and Aureimonas were dominant bacterial genera,while Cladosporium,Strelitziana,Vishnia-cozyma and Papiliotrema were dominant fungal genera in coffee fruits.On the sixth day of sun drying,the con-tents of oxalic acid,citric acid,succinic acid,quinic acid and acetic acid in coffee beans decreased compared with fresh fruits,while the contents of tartaric acid,malic acid,lactic acid,butyric acid,fructose and glucose increased.The results of correlation analysis showed that in bacterial communities,Kosakonia was extremely significantly positively correlated with malic acid,and Microbacterium was extremely significantly positively correlated with citric acid and succinic acid,while Microbacterium was extremely significantly negatively corre-lated with quinic acid,and Acidiphilium was extremely negatively correlated with oxalic acid.In fungal com-munities,significantly positive correlations were observed between Papiliotrema and oxalic acid,Acremonium and malic acid,and Penicillium and citric acid and succinic acid.However,extremely significantly negative correlations were demonstrated between Penicillium and quinic acid,Strelitziana and oxalic acid,and Phae-osphaeria and lactic acid.In conclusion,the bacterial and fungal communities and physicochemical indicators in coffee fruits all changed with the extension of sun drying time during the initial processing period,among which,the third day was a critical time point for noticeable changes in microbial communities,and for the vast majority of the time,there were significant differences in compound contents between coffee beans and pericarps.
Keywords：CoffeeDry processingMicrobial community structurePhysicochemical indicatorCorre-lation
Publication Date：2025-09-30
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：10( 94-103 )