Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing.

Front Microbiol · 2019 · PMC6863779 · PMID 31798557

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The compounds targeted could be divided into four groups, based on the temporal change of their profiles, namely (i) an off-phase evolution (in the case of sucrose versus the monosaccharides glucose and fructose), (ii) a rising trend, (iii) a decreasing trend, and (iv) a relatively stable concentration along the fermentations ( Figure 7 and Supplementary Figure S6A ).

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