alereyesmunoz.bsky.social
@alereyesmunoz.bsky.social
New paper in mSystems!
starter cultures during coffee fermentation leads to better coffee reshaping microbial communities & metabolites.

A systems-level look at how microbiology can improve coffee quality 👇
journals.asm.org/doi/10.1128/...

#CoffeeScience #Fermentation #Microbiome #FoodMicrobiology
Metagenomic, metabolomic, and sensorial characteristics of fermented Coffea arabica L. var. Castillo beans inoculated with microbial starter cultures | mSystems
Our study demonstrates that inoculating coffee fermentation alters the sensory qualities of coffee and reshapes the dynamics of bacterial and fungal communities during this process. We identified dist...
journals.asm.org
December 15, 2025 at 1:56 AM
Our new Perspective highlights why microbiome science must include Latin America: unique ecological and cultural diversity, yet major data gaps persist. Greater regional inclusion is essential for truly global insights.

Full text: www.nature.com/articles/s41...
A Latin American perspective on microbiome research - Nature Communications
In this Perspective, the authors provide a view on the state of the microbiome research in Latin America and the Caribbean, and present the Latinbiota Consortium, a collaborative network to foster inc...
www.nature.com
December 4, 2025 at 7:55 PM