EFFECT OF COFFEE ON SOIL FUNGI

This study examined the effects of different coffee residue concentrations on soil fungi in terms of abundance, diversity, and morphology. Soil samples were amended with varying concentrations and monitored through macroscopic observations of colony characteristics and microscopic analysis of spore and hyphal structures. Results showed a clear dose-dependent effect, with lower concentrations maintaining high fungal diversity and higher concentrations reducing species richness while favoring fungi with adaptive traits such as caffeine tolerance. At 2.0% concentration, only a few species thrived, displaying rapid growth and distinct morphological features, indicating environmental filtering by coffeederived compounds. Ecologically, coffee acted both as a nutrient source and a selective stressor; moderate levels promoted microbial activity, while excessive amounts disrupted community balance and reduced diversity. These changes have implications for soil health, agricultural productivity, and environmental sustainability. From an applied perspective, regulated use of coffee residues could enhance beneficial microbial processes, whereas overuse risks ecological imbalance. The resilience of certain fungi in coffeerich soils suggests potential applications in bioremediation and specialized composting. This research provides new insights into how plant-derived bioactive compounds influence soil ecology, offering guidance for agriculture, waste management, and fungal studies.