Coffee Microbiota and Its Potential Use in Sustainable Crop Management
REVIEW published: 03 December 2020 doi: 10.3389/fsufs.2020.607935 Coffee Microbiota and Its Potential Use in Sustainable Crop Management. A Review Benoit Duong 1,2, Pierre Marraccini 2,3, Jean-Luc Maeght 4,5, Philippe Vaast 6, Michel Lebrun 1,2 and Robin Duponnois 1* 1 LSTM, Univ. Montpellier, IRD, CIRAD, INRAE, SupAgro, Montpellier, France, 2 LMI RICE-2, Univ. Montpellier, IRD, CIRAD, AGI, USTH, Hanoi, Vietnam, 3 IPME, Univ. Montpellier, CIRAD, IRD, Montpellier, France, 4 AMAP, Univ. Montpellier, IRD, CIRAD, INRAE, CNRS, Montpellier, France, 5 Sorbonne Université, UPEC, CNRS, IRD, INRA, Institut d’Écologie et des Sciences de l’Environnement, IESS, Bondy, France, 6 Eco&Sols, Univ. Montpellier, CIRAD, INRAE, IRD, SupAgro, Montpellier, France Intensive coffee production is accompanied by several environmental issues, including soil degradation, biodiversity loss, and pollution due to the wide use of agrochemical inputs and wastes generated by processing. In addition, climate change is expected to Edited by: decrease the suitability of cultivated areas while potentially increasing the distribution Everlon Cid Rigobelo, São Paulo State University, Brazil and impact of pests and diseases. In this context, the coffee microbiota has been Reviewed by: increasingly studied over the past decades in order to improve the sustainability of the Ugo De Corato, coffee production. Therefore, coffee associated microorganisms have been isolated and Energy and Sustainable Economic characterized in order to highlight their useful characteristics and study their potential Development (ENEA), Italy Erica Lumini, use as sustainable alternatives to agrochemical inputs. Indeed, several microorganisms Italian National Research Council, Italy (including bacteria and fungi) are able to display plant growth-promoting capacities *Correspondence: and/or biocontrol abilities toward coffee pests and diseases.
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