Performance of indigenous microbiota and wild-type Pichia kluyveri in fermentation for quality improvement of Coffea canephora based on chemical and sensory characteristics | Synapse
March 3, 2026
Performance of indigenous microbiota and wild-type Pichia kluyveri in fermentation for quality improvement of Coffea canephora based on chemical and sensory characteristics
Puntos clave
Quality improvement was evident in sensory characteristics and chemical profile of Coffea canephora after fermentation.
Key metrics like flavor and aroma were significantly enhanced, indicating a successful fermentation process.
Analysis of indigenous microbiota and Pichia kluyveri during fermentation shows promising results for coffee quality.
This study highlights the potential of using native microorganisms for superior coffee production, aiming for broader applications.