Effect on Arabica Coffee Flavor Quality of Enhanced Fermentation With Pichia membranifaciens Through Change Microbial Communities and Chemical Compounds

作者：Xiaojing Shen, Qi Wang, Jia Zheng, Xingyu Li, Song Li, Yanhua Yin, Mengli Shang, Kunyi Liu, Wenjuan Yuan, Jilai Zhang · 发表于：Food Science & Nutrition · 年份：2025 · DOI：10.1002/fsn3.70512 · 被引用次数：5 · 研究领域：Coffee research and impacts、Tea Polyphenols and Effects、Fermentation and Sensory Analysis

ABSTRACT To stabilize Arabica coffee quality by enhanced fermentation with Pichia membranifaciens , high‐throughput sequencing, UPLC–MS/MS, HS‐SPME‐GC–MS, and SCA cupping protocol were employed for comprehensive analysis of the coffee fermentation process. Gene sequencing showed that the predominant microorganisms at the genus level were Weissella , Lactococcus , Trichococcus , Leuconostoc , and Massila for bacteria and Pichia , Hanseniaspora , Lachancea , Candida , and Cystofilobasidium for fungi. Meanwhile, 122 and 122 differentially changed nonvolatile compounds (VIP > 1, p < 0.05, FC > 1.5 or FC < 0.65) from 2275 nonvolatile compounds were found between PE2 versus PB2 and PE3 versus PB3, respectively. Furthermore, 26 differentially changed volatile compounds (VIP > 1, p < 0.05, FC > 2.0 or FC < 0.50) were found between PE and PB. Therefore, enhanced fermentation with P. membranifaciens inhibited the growth of other microorganisms and changed the chemical compounds during the fermentation to stabilize flavor quality.