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10.1002/fsn3.70512 http://scihub22266oqcxt.onion/10.1002/fsn3.70512 C12205213!12205213 !40585504     free     free     free Warning: file_get_contents(https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&id=40585504 &cmd=llinks): Failed to open stream: HTTP request failed! 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Effect on Arabica Coffee Flavor Quality of Enhanced Fermentation With Pichia membranifaciens Through Change Microbial Communities and Chemical Compounds |pdf=|usr=}}{{40585504 }} gab.com Text Effect on Arabica Coffee Flavor Quality of Enhanced Fermentation With Pichia membranifaciens Through Change Microbial Communities and Chemical Compounds JO: Food Sci Nutr http://www.kidney.de/pget.php?&tw=1&pmid=40585504 #FOAvip To stabilize Arabica coffee quality by enhanced fermentation with Pichia membranifaciens, 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 Weissella, Lactococcus, Trichococcus, Leuconostoc, and Massila for bacteria and Pichia, Hanseniaspora, Lachancea, Candida, and Cystofilobasidium for fungi. Meanwhile, 122 and 122 differentially changed nonvolatile compounds (VIP?>?1, p?<?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, p?<?0.05, FC >?2.0 or FC <?0.50) were found between PE and PB. Therefore, enhanced fermentation with P. membranifaciens inhibited the growth of other microorganisms and changed the chemical compounds during the fermentation to stabilize flavor quality. Twit Text FOAVip Effect on Arabica Coffee Flavor Quality of Enhanced Fermentation With Pichia membranifaciens Through Change Microbial Communities and Chemical Compounds ????Food Sci Nutr http://www.kidney.de/pget.php?&tw=1&pmid=40585504 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=40585504 #FOAvip English Wikipedia <ref>{{Cite pmid|40585504 }}</ref> Effect on Arabica Coffee Flavor Quality of Enhanced Fermentation With Pichia membranifaciens Through Change Microbial Communities and Chemical Compounds #MMPMID40585504 Shen X ; Wang Q ; Zheng J ; Li X ; Li S ; Yin Y ; Shang M ; Liu K ; Yuan W ; Zhang J Food Sci Nutr 2025[Jul]; 13 (7 ): e70512 PMID40585504 show ga To stabilize Arabica coffee quality by enhanced fermentation with Pichia membranifaciens, 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 Weissella, Lactococcus, Trichococcus, Leuconostoc, and Massila for bacteria and Pichia, Hanseniaspora, Lachancea, Candida, and Cystofilobasidium for fungi. Meanwhile, 122 and 122 differentially changed nonvolatile compounds (VIP?>?1, p??1.5 or FC ?1, p??2.0 or FC äEffect on Arabica Coffee Flavor Quality of Enhanced Fermentation With (epmc).pdf DeepDyve Pubget Overpricing