Micro-organismos em café (Coffea arabica) com casca e beneficiados cultivados em diferentes altitudes

The objetive of this study was to assess the diversity of micro-organisms present in samples of coffee (Coffea arabica L.) spout benefited race and unprocessed, two locations and relate the environment in its development. Two properties Coffee samples were used, the first being located in Cabe Verde municipality at an altitude of approximately 900 meters and the second, on the shores of Furnas Dam in Alfenas, at an altitude of approximately 800 meters. The samples were collected in the field, dry in its properties and divided into two parts: one staying with coat and the other submitted to processing and then sent to the laboratory. Property of each of the samples were randomly taken 200 fruits (with bark) and 200 seeds (benefited) 25 for distributing seeds and fruits in 25 Petri dishes under aseptic conditions. The pest was conducted with 100 fruit (with bark) and 100 seeds (benefited) and the rest of the fruits and seeds did not undergo disinfection, then was made plating and the fruits and seeds were incubated in a chamber with photoperiod. For the isolation of fungi was used to direct plating technique in selective media. The isolates were identified morphologically and its structure as an optical microscope. To assess the diversity of fungal colonies and fruit coffee beans at different altitudes was used Shannon-Weaver diversity index. The experimental conditions was a greater diversity of microorganisms in samples collected at an altitude of 800 m in coffee beans. The processing of the fruit contributes to reducing the incidence of micro-organisms. The total incidence of micro-organisms in the two samples of coffee beans were higher than in samples processed coffee.