The influence of postharvest Processing of Coffee beans on microbial Profile through 16S and ITS analysis and OTA (Ochratoxin-A) prevalence.

The aim of this study was to evaluate the micriobiote during the processing (like as type of crop and drying time) of some coffee species: such as Arabica and Robusta beans, produced in regions of Chiapas-Mexico, using high throughput technologies.