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

Table 3

The list of developed culture and their characteristics and effect on coffee fermentation.

Starter culture	Screening criteria	Effect on coffee quality	References
Saccharomyces cerevisiae, Candida parapsilosis, and Pichia guilliermondii	Pectinolytic activity and production of organic acids and volatile aroma compounds	Production of high-quality coffee beverages with special aroma of caramel, herbs, and fruits	Silva et al. [15]; Evangelista et al. [30]; Evangelista et al. [28]
Pichia fermentans and Saccharomyces sp.	Pectinolytic activity, growth capacity under stress conditions, and production of volatile aroma compounds	Production of coffee beverages with high sensory scores for fruity, buttery, and fermented aroma	Pereira et al. [29]
Pichia fermentans	Pectinolytic activity, growth capacity under stress conditions, and production of volatile aroma compounds	Production of high-quality coffee beverages with intense perception of “vanilla” tests and “floral” aroma	Pereira et al. [16]