Microbial diversity in Coffee Fermentation by wet process
Coffee fermentation by the wet method is a complex process mainly involving bacteria and yeasts, whose interaction influences beverage quality. The way how this process is conducted affects relationships between these microorganisms. To identify microbial diversity in fermenting coffee, samples of green coffee beans and mucilage were collected from 20 representative producing farms in the Department of Quindio, Colombia. Metataxonomic analysis was performed with High Throughput Sequencing using Illumina MiSeq amplicon sequencing of bacterial 16S rRNA gene and fungal ITS region, 300bp paired reads.