This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special...This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special attention.The composition and metabolic functions of microbial populations were found to play a crucial role in modifying the composition of coffee beans,leading to the diverse flavors observed in coffee.To control fermentation and enhance the flavor profile of coffee,a clear understanding of microorganisms' roles in fermentation is necessary.Identifying suitable microbial strains for coffee fermentation is essential for developing fermentation techniques that produce high-quality coffee tailored to the taste preferences of different demographics.展开更多
基金funded by the Yunnan Key Laboratory of Microbial Resources and Utilization in Universities (Yunnan Education Development [2018] No.135),a research facility dedicated to the study of microbial resources and their utilization in academic settings。
文摘This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special attention.The composition and metabolic functions of microbial populations were found to play a crucial role in modifying the composition of coffee beans,leading to the diverse flavors observed in coffee.To control fermentation and enhance the flavor profile of coffee,a clear understanding of microorganisms' roles in fermentation is necessary.Identifying suitable microbial strains for coffee fermentation is essential for developing fermentation techniques that produce high-quality coffee tailored to the taste preferences of different demographics.
