{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T21:37:45Z","timestamp":1791322665257,"version":"4.3.1"},"reference-count":44,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2025,6,28]],"date-time":"2025-06-28T00:00:00Z","timestamp":1751068800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,6,28]],"date-time":"2025-06-28T00:00:00Z","timestamp":1751068800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32260090"],"award-info":[{"award-number":["32260090"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2025,7]]},"abstract":"ABSTRACT<\/jats:title>\n \n To stabilize\n Arabica<\/jats:italic>\n coffee quality by enhanced fermentation with\n Pichia membranifaciens<\/jats:italic>\n , high\u2010throughput sequencing, UPLC\u2013MS\/MS, HS\u2010SPME\u2010GC\u2013MS, 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\n Weissella<\/jats:italic>\n ,\n Lactococcus<\/jats:italic>\n ,\n Trichococcus<\/jats:italic>\n ,\n Leuconostoc<\/jats:italic>\n , and\n Massila<\/jats:italic>\n for bacteria and\n Pichia<\/jats:italic>\n ,\n Hanseniaspora<\/jats:italic>\n ,\n Lachancea<\/jats:italic>\n ,\n Candida<\/jats:italic>\n , and\n Cystofilobasidium<\/jats:italic>\n for fungi. Meanwhile, 122 and 122 differentially changed nonvolatile compounds (VIP\u2009>\u20091,\n p<\/jats:italic>\n \u2009<\u20090.05, FC\u2009>\u20091.5 or FC <\u20090.65) from 2275 nonvolatile compounds were found between PE2 versus PB2 and PE3 versus PB3, respectively. Furthermore, 26 differentially changed volatile compounds (VIP >\u20091,\n p<\/jats:italic>\n \u2009<\u20090.05, FC >\u20092.0 or FC <\u20090.50) were found between PE and PB. Therefore, enhanced fermentation with\n P. membranifaciens<\/jats:italic>\n inhibited the growth of other microorganisms and changed the chemical compounds during the fermentation to stabilize flavor quality.\n <\/jats:p>","DOI":"10.1002\/fsn3.70512","type":"journal-article","created":{"date-parts":[[2025,6,28]],"date-time":"2025-06-28T03:34:33Z","timestamp":1751081673000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Effect on\n Arabica<\/i>\n Coffee Flavor Quality of Enhanced Fermentation With\n Pichia membranifaciens<\/i>\n Through Change Microbial Communities and Chemical Compounds"],"prefix":"10.1002","volume":"13","author":[{"given":"Xiaojing","family":"Shen","sequence":"first","affiliation":[{"name":"College of Science & College of Food Science and Technology & College of Resources and Environment Yunnan Agricultural University Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qi","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Science & College of Food Science and Technology & College of Resources and Environment Yunnan Agricultural University Kunming China"},{"name":"School of Wuliangye Technology and Food Engineering Yibin Vocational and Technical College Yibin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jia","family":"Zheng","sequence":"additional","affiliation":[{"name":"Wuliangye Yibin Co. 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