PRJNA728639
The influence of postharvest Processing of Coffee beans on microbial Profile through 16S and ITS analysis and OTA (Ochratoxin) prevalence.
The aim of this study was to evaluate the micriobiote during the processing (like as type of crop and drying time) of some coffee species: such as Arabica and Robusta beans, produced in regions of Chiapas-Mexico, using high throughput technologies.