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

To stabilize coffee quality by enhanced fermentation with , 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 , , , , and for bacteria and , , , , and for fungi. Meanwhile, 122 and 122 differentially changed nonvolatile compounds (VIP > 1,  < 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,  < 0.05, FC > 2.0 or FC < 0.50) were found between PE and PB. Therefore, enhanced fermentation with inhibited the growth of other microorganisms and changed the chemical compounds during the fermentation to stabilize flavor quality.