Fermentação em estado sólido do café (Coffea arabica) por fungos filamentosos da caatinga.

Abstract

The application of microorganisms isolated from caatinga in fermentative processes is extremely important for technological innovation and development of various biotechnological products. This study aimed to select filamentous fungi from caatinga biome, stored in collection form in Centro de Desenvolvimento Sustentável do Semiárido from Universidade Federal de Campina Grande, in fermentation process of coffee beans (Coffea arabica) in order to add value to the final product. In this study, 22 filamentous fungi were evaluated in relation to the performance of these when subjected to a fermentation process having the exclusive coffee presence as substrate. In total 5 isolates (22.72%) were able to do the fermentation process in ground coffee, 77.28% of isolates demonstrate not to be able to do the fermentation process. Those isolates that were capable of doing the fermentation in ground coffee were submitted to the fermentation process in coffee beans, only those denominated CDSA60 and CDSA71 did the fermentation process. Those denominated CDSA02, CDSA06 and CDSA54 demonstrate not be able to do the fermentation process in coffee beans. Using the microculture technique and molecular techniques has allowed the identification of those denominated CDSA06 as Aspergillus parasiticus, CDSA54 as, Aspergillus flavus, CDSA60 and CDSA71 as Aspergillus fumigatus. Based on the facts stated above it is possible to say that Caatinga’s filamentous fungi have the potential to be applied in fermentation processes.