<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212024000100040</article-id>
<article-id pub-id-type="doi">10.15517/am.2024.57260</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Microorganismos de suelo y su relación con la calidad de la bebida de café: Una revisión]]></article-title>
<article-title xml:lang="en"><![CDATA[Soil microorganisms and their relationship with coffee beverage quality: A review]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rojas-Chacón]]></surname>
<given-names><![CDATA[José Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Echeverría-Beirute]]></surname>
<given-names><![CDATA[Fabián]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Madrigal]]></surname>
<given-names><![CDATA[José Pablo Jiménez]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gatica-Arias]]></surname>
<given-names><![CDATA[Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de Costa Rica Maestría en Ciencia y Tecnología para la Sostenibilidad Campus Tecnológico local San Carlos]]></institution>
<addr-line><![CDATA[ Alajuela]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Tecnológico de Costa Rica Escuela de Agronomía Centro de Investigación y Desarrollo en Agricultura Sostenible del Trópico Húmedo]]></institution>
<addr-line><![CDATA[San Carlos Alajuela]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Tecnológico de Costa Rica Escuela de Ciencias Naturales y Exactas Laboratorio de Biología Molecular]]></institution>
<addr-line><![CDATA[San Carlos Alajuela]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Biología Laboratorio Biotecnología de Plantas]]></institution>
<addr-line><![CDATA[San Pedro de Montes de Oca San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>35</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212024000100040&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212024000100040&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212024000100040&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción.  El café (Coffea spp.) es el segundo producto más comercializado a nivel mundial y cultivado en más de ochenta países. Su cultivo es complejo por pertenecer a un ecosistema donde factores abióticos y bióticos tienen dinámicas bajo diferentes condiciones de manejo agronómico. Para comprender el desarrollo de la planta y su influencia en la calidad sensorial del producto, hay que conocer la intrincada interacción entre la planta del café y los microorganismos autóctonos del cultivo. Objetivo. Describir el rol de la microbiota edáfica del café, bacterias y hongos, y cómo puede contribuir en la calidad final de la bebida. Desarrollo. El suelo es uno de los ecosistemas más diversos y menos estudiados, en el cual se desarrollan funciones ecológicas importantes para el crecimiento y desarrollo de las plantas. La identificación de los componentes microbianos del suelo y sus interacciones con otros organismos, son importantes desde el punto de vista agronómico. La microbiota edáfica puede favorecer la fisiología de la planta y de esta manera, se realiza la presente recopilación de información que busca asociar cómo los atributos sensoriales de la bebida de café pueden ser beneficiados por la microbiota del suelo. Se revisaron artículos de ScienceDirect, Scopus, Web of Science y Google Scholar, entre el 2011 y 2023. Los datos muestran la diversidad de rizobacterias promotoras del crecimiento vegetal (RPCV), bacterias fijadoras de nitrógeno (BFN) y hongos formadores de micorrizas arbusculares (HMA) asociados con el cultivo de café. También existen compuestos microbianos que juegan un papel importante en la formación de atributos sensoriales y están relacionados con la calidad en taza del café. Conclusión. La diversidad microbiana del suelo y fruto puede sintetizar o degradar compuestos que influyen en el perfil sensorial de la bebida, lo cual podría tener implicaciones para la sostenibilidad y calidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction.  Coffee (Coffea spp.) is the second most traded product globally and is cultivated in over eighty countries. Its cultivation is complex because it belongs to an ecosystem where abiotic and biotic factors interact under various agronomic management conditions. To understand the development of the coffee plant and its influence on the sensory quality of the final product, it is necessary to explore the intricate interactions between the coffee plant and the native microorganisms within the crop environment. Objective. To describe the role of the coffee soil microbiota, specially bacteria and fungi, and how they may contribute to the final quality of the beverage. Development. Soil is one of the most diverse and least studied ecosystems, where crucial ecological functions for plant growth and development take place. Identifying soil microbial components and their interactions with other organisms is important from an agronomic perspective. The soil microbiota can enhance plant physiology; thus, this review aims to connect how the sensory attributes of coffee beverage can be positively influenced by soil microbiota. Articles from ScienceDirect, Scopus, Web of Science, and Google Scholar from 2011 to 2023 were reviewed. The data show the diversity of plant growth-promoting rhizobacteria (PGPR), nitrogen-fixing bacteria (NFB), and arbuscular mycorrhizal fungi (AMF) associated with coffee cultivation. Additionally, microbial compounds play an important role in the formation of sensory attributes and are related to the coffee cup quality. Conclusion. The microbial diversity of soil and on the fruit can synthesize or degrade compounds that affect the sensory profile of the coffee beverage, which could have implications for sustainability and quality.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[agricultura sostenible, características organolépticas]]></kwd>
<kwd lng="es"><![CDATA[ecología de suelo, microbioma funcional]]></kwd>
<kwd lng="en"><![CDATA[sustainable agriculture]]></kwd>
<kwd lng="en"><![CDATA[organoleptic characteristics]]></kwd>
<kwd lng="en"><![CDATA[soil ecology]]></kwd>
<kwd lng="en"><![CDATA[functional microbiome]]></kwd>
</kwd-group>
</article-meta>
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