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This research investigates the use of Hansinaspora uvarum and Pichia kudriavzevii as starter cultures in wet coffee fermentation, comparing their effects on microbial growth and sensory quality to spontaneous fermentation. The inoculated yeasts showed higher populations and metabolite production, resulting in improved flavor, aroma, and acidity scores in the coffee. The study highlights the potential of these yeasts to enhance coffee quality through controlled fermentation processes.

Author

procesos

Language

EN