African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Diversity of endophytic bacteria in the fruits of Coffea canephora

Paulo Sérgio Balbino Miguel, Julio Cesar Delvaux, Marcelo Nagem Valério de Oliveira, Larissa Cassemiro Pacheco Monteiro, Fernanda de Souza Freitas, Maurício Dutra Costa, Marcos Rogério Tótola, Célia Alencar de Moraes and Arnaldo Chaer Borges*
Departamento de Microbiologia /Instituto de Biotecnologia Aplicada à Agropecuária, Universidade Federal de Viçosa, Viçosa, Minas Gerais, 36570-000, Brazil.
Email: [email protected]

  •  Accepted: 08 February 2013
  •  Published: 12 February 2013


Endophytic bacteria colonize the internal tissues of plants without causing infection or negative effects on their hosts. This study investigates the occurrence and diversity of culturable endophytic bacteria in the fruits of Coffea canephora at three developmental stages. Isolation and quantification were performed in R2A culture medium, and the diversity was established using molecular methods and analysis of fatty acid methyl esters (FAME). α- and γ-Proteobacteria, Actinobacteria, Firmicutes, and Bacteroidetes were identified in the investigated community. Kocuria turfanensis and Pantoea vaganswere identified as endophytes for the first time. Of the 18 species that were found, the following seven had not been previously described as endophytic in coffee fruits: Bacillus thuringiensisBacillus licheniformisAgrobacterium tumefaciensEscherichia coli,Enterobacter hormaecheiChryseobacterium sp., and Ochrobactrum sp. The diversity of endophytic bacteria varied during the three developmental stages that were investigated, and the diversity was greatest in fruits during the green stage, during which Bacillus subtilis predominated. The number of Gram-positive bacteria was larger than the number of Gram-negative bacteria during the two earliest developmental stages, whereas their numbers were similar during the ripe stage. The diversity was lowest during the ripe stage, and Klebsiella oxytoca was the predominant species at this stage, probably due to the higher caffeine and sugar contents in the fruits.  


Key words: Coffee, bacterial community, sequencing, 16S rDNA, FAME