Comparative microbiomes reveal microbial signatures in coffee fermentation and flavor development across distinct Brazilian biomes.

IF 4 3区生物学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

World journal of microbiology & biotechnology Pub Date : 2025-06-25 DOI:10.1007/s11274-025-04376-w

Natan Wiele, Gilberto Vinícius de Melo Pereira, Alexander da Silva Vale, Vitória de Mello Sampaio, Ana Isabel Ribeiro-Barros, Agnes de Freitas Diniz de Souza, Diogo Vinícius Nogueira Dos Santos, Aristóteles Góes-Neto, Carlos Ricardo Soccol

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比较微生物组揭示了咖啡发酵和风味发展中不同巴西生物群系的微生物特征。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

World journal of microbiology & biotechnology 工程技术-生物工程与应用微生物

CiteScore

6.30

自引率

2.40%

发文量

257

审稿时长

2.5 months

期刊介绍： World Journal of Microbiology and Biotechnology publishes research papers and review articles on all aspects of Microbiology and Microbial Biotechnology. Since its foundation, the Journal has provided a forum for research work directed toward finding microbiological and biotechnological solutions to global problems. As many of these problems, including crop productivity, public health and waste management, have major impacts in the developing world, the Journal especially reports on advances for and from developing regions. Some topics are not within the scope of the Journal. Please do not submit your manuscript if it falls into one of the following categories: · Virology · Simple isolation of microbes from local sources · Simple descriptions of an environment or reports on a procedure · Veterinary, agricultural and clinical topics in which the main focus is not on a microorganism · Data reporting on host response to microbes · Optimization of a procedure · Description of the biological effects of not fully identified compounds or undefined extracts of natural origin · Data on not fully purified enzymes or procedures in which they are applied All articles published in the Journal are independently refereed.