Evidence map›Paper›PMID 39434956›Full record

Article3 Biotech2024

Genetic diversity of the fungal community that contributes to the sensory quality of coffee beverage after carbonic maceration and fermentation.

Thaynara Lorenzoni Entringer, José Maria Rodrigues da Luz, Tomás Gomes Reis Veloso, Lucas Louzada Pereira, Karen Mirella Souza Menezes, Dério Brioschi Júnior, Maria Catarina Megumi Kasuya, Marliane de Cássia Soares da Silva

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in 3 Biotech, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages.Comprehensive reviews in food science and food safety · 2026
    Review
  2. Article
  3. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Thaynara Lorenzoni EntringerDepartamento de Microbiologia, Laboratório de Associações Micorrízicas -LAMIC, Universidade Federal de Viçosa (UFV), Avenida PH Rolfs S/N, Viçosa, Minas Gerais-MG 36570-000 Brazil.ORCID 0000-0002-2468-2750
José Maria Rodrigues da LuzDepartamento de Microbiologia, Laboratório de Associações Micorrízicas -LAMIC, Universidade Federal de Viçosa (UFV), Avenida PH Rolfs S/N, Viçosa, Minas Gerais-MG 36570-000 Brazil.ORCID 0000-0001-9826-7982
Tomás Gomes Reis VelosoDepartamento de Microbiologia, Laboratório de Associações Micorrízicas -LAMIC, Universidade Federal de Viçosa (UFV), Avenida PH Rolfs S/N, Viçosa, Minas Gerais-MG 36570-000 Brazil.ORCID 0000-0001-6874-8208
Lucas Louzada PereiraCoffee Design Group, Federal Institute of Espírito Santo (IFES), Rua Elizabeth Minete Perim, S/N, Bairro São Rafael, Venda Nova do Imigrante, Espírito Santo-ES 29375-000 Brazil.ORCID 0000-0002-4436-8953
Karen Mirella Souza MenezesDepartamento de Microbiologia, Laboratório de Associações Micorrízicas -LAMIC, Universidade Federal de Viçosa (UFV), Avenida PH Rolfs S/N, Viçosa, Minas Gerais-MG 36570-000 Brazil.ORCID 0000-0003-1062-8486
Dério Brioschi JúniorBMP Farmers Coffee Consultoria e Comercio LTDA, Venda Nova Do Imigrante, Brazil.ORCID 0000-0001-5373-9974
Maria Catarina Megumi KasuyaDepartamento de Microbiologia, Laboratório de Associações Micorrízicas -LAMIC, Universidade Federal de Viçosa (UFV), Avenida PH Rolfs S/N, Viçosa, Minas Gerais-MG 36570-000 Brazil.ORCID 0000-0002-9539-9370
Marliane de Cássia Soares da SilvaDepartamento de Microbiologia, Laboratório de Associações Micorrízicas -LAMIC, Universidade Federal de Viçosa (UFV), Avenida PH Rolfs S/N, Viçosa, Minas Gerais-MG 36570-000 Brazil.ORCID 0000-0003-4678-7876

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Understanding the effects of microorganisms on coffee fermentation is crucial to ensure sensory quality and food security. The analysis of the dynamics of the microbial community during fermentation can contribute to a better understanding of the beneficial and harmful effects of microorganisms and help select starter cultures to improve coffee quality. Furthermore, the anaerobic environment produced by carbonic maceration of the coffee fruits inhibits aerobic respiratory processes and stimulates fermentative metabolism, modulating the microbial community during coffee fermentation. This study evaluated the effects of carbonic maceration in the fungal community dynamics during the fermentation of

Indexed as

Coffee beverageCoffee fermentationDNA sequencingFungal metabarcodingMicrobial taxons

Identifiers

PMID39434956
PMCPMC11490598

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.