Performance of indigenous microbiota and wild-type Pichia kluyveri in fermentation for quality improvement of Coffea canephora based on chemical and sensory characteristics

Key Points

• 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.