BACTERIA RESPONSIBLE FOR MUCILAGE-LAYER DECOMPOSITION IN KONA COFFEE CHERRIES.
The predominant microbial flora present during decomposition of the mucilage layer of Kona coffee cherries were gram-negative bacteria which fermented lactose rapidly. Cultures isolated from coffee cherries under-going fermentation included species of Erwinia, Paracolobactrum, and Escherichia. Unblemished cherry surfaces and coffee plantation soil also had a microflora containing a high proportion of bacteria belonging to these three genera. Of 168 isolates tested, the 44 strains capable of demucilaging depulped coffee cherries were all members of Erwinia dissolvens. Supernatant growth medium liquids, after removal of E. dissolvens cells, actively decomposed the mucilage layer of depulped cherries.
D001419:Bacteria; D002965:Classification; D003069:Coffee; D003470:Culture Media; D004755:Enterobacteriaceae; D004885:Erwinia; D004925:Escherichia; D005285:Fermentation; D006090:Gram-Negative Bacteria; D006863:Hydrogen-Ion Concentration; D010368:Pectins; D011134:Polysaccharides; D027861:Prunus; D012106:Research; D012988:Soil Microbiology; D015003:Yeasts
D003069:Coffee; D003470:Culture Media; D011134:Polysaccharides; D010368:Pectins
CLASSIFICATION; COFFEE; CULTURE MEDIA; ERWINIA; ESCHERICHIA; EXPERIMENTAL LAB STUDY; FERMENTATION; HYDROGEN-ION CONCENTRATION; PARACOLOBACTRUM; PECTINS; POLYSACCHARIDES; SOIL MICROBIOLOGY; YEASTS