The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

Table 4

Microbial ecology of yeasts and bacteria of coffee fermentation from which starter culture selected.

Species identified	Selected species	Reference
Lactobacillus plantarum, L. brevis, Lactococcus lactis, Leuconostoc mesenteroides, Pichia anomala, P. caribbica, Rhodotorula mucilaginosa, Saccharomyces sp., S. bayanus, S. cerevisiae, Candida ernobii, C. fukuyamaensis, C. membranifaciens, C. carpophila, Hanseniaspora uvarum, Torulaspora delbrueckii, Arxula sp., Kloeckera sp., and Kluyveromyces sp.	Saccharomyces cerevisiae	Vilela et al. [12]; Silva et al. [15]
Debaryomyces hansenii, D. polymorphus, D. polymorphus, Pichia guilliermondii, P. guilliermondii, P. burtonii, P. anomala, P. burtonii, P. sydowiorum, P. subpelliculosa, Candida saitoana, C. fermentati, C. membranifaciens, Stephanoascus smithiae, Saccharomyces cerevisiae, Arxula adeninivorans, and A. adeninivorans	Pichia guilliermondii	Silva et al. [11]; Silva et al. [15]
Pichia fermentans, P. guilliermondii, P. caribbica, Hanseniaspora opuntiae, Candida glabrata, C. quercitrusa, and Saccharomyces sp.	Pichia fermentans and Saccharomyces sp.	Pereira et al. [29]; Pereira et al. [16]