Figures (1)  Tables (4)

    • Figure 1. 

      Enzymatic activities of bacteria from coffee fermentation: (a) pectinase, (b) amylase, (c) protease, and (d) cellulase.

    • Environmental
      factors      		Fermentation time
      0-h12-h24-h36-h48-h
      pH6.5185.0834.0244.6334.451
      Total aerobic
      bacteria
      (CFU ml−1)*      		6.95 × 1053.21 × 1077.05 × 1076.40 × 1073.60 × 107
      * CFU (Colony forming unit) after 24 h incubation.

      Table 1. 

      Changes in pH and culturable population of total aerobic bacteria in 12-h interval time points over 48-h Arabica coffee fermentation.

    • Isolate Solubilization index* Enzymatic activity (μmol·min−1)*
      P5TC.3 5.16 ± 0.05 1.257 ± 0.038
      P3TD.5 4.13 ± 0.00 1.246 ± 0.019
      P5TA.4 3.75 ± 0.11 1.222 ± 0.012
      P5B3.4 5.33 ± 0.00 1.263 ± 0.018
      P3TA.1 5.33 ± 0.00 1.268 ± 0.010
      * Values are mean ± SD in triplicate.

      Table 2. 

      Pectinase activity of bacterial isolates obtained from Arabica coffee fermentation.

    • Characteristic P5TC.3 P5TA.4 P5B3.4 P3TA.1 P3TD.5
      Gram reaction − − − − −
      Shape Rods Rods Rods Rods Rods
      Hydrolytic enzyme activity
      Pectinase + + + + +
      Cellulase + + + + +
      Amylase + + + + +
      Protease + + + + +
      Fermentation of (acid production from) carbohydrates
      Glucose + + + + +
      Fructose + + + + +
      Galactose − + − − +
      Sorbitol − + − − +
      Mannitol − + − − +
      Sucrose + + + + +
      Maltose + + + + +
      Lactose − + − − +
      Growth at different temperatures
      4 °C +* + + + +*
      22 °C + + + + +
      45 °C − + − − +
      Growth at different pH conditions
      4 + + + + +
      7 + + + + +
      9 − + − + +
      Growth at different NaCl concentrations
      3% + + + + +
      7% − + − − +
      10% − + − − −
      Growth at different alcohol levels
      1% + + + + +
      3% + + + + +
      5% − − − − −
      Legend: (+) positive; (+*) weak growth; (−) negative

      Table 3. 

      Characteristics of pectinolytic bacteria from fermenting arabica beans.

    • IsolateClosest neighbor (type strain)SimilarityIdentityAccession no.
      P5TC.3Chryseobacterium indologenes strain WZE8799%Chryseobacterium indologenesHQ848390.1
      P3TD.5Klebsiella variicola strain DX120E99%Klebsiella variicolaCP009274.2
      P5TA.4Enterobacter hormaechei strain RPK299%Enterobacter hormaecheiKX980424.1
      P5B3.4Chryseobacterium bernardetii strain G22998.52%Chryseobacterium bernardetiiJX100816.1
      P3TA.1Chryseobacterium bernardetii strain G22998.25%Chryseobacterium bernardetiiJX100816.1

      Table 4. 

      Molecular identities of pectinolytic bacteria obtained from coffee fermentation.