This study aimed to evaluate the behavior of yeasts as starter cultures for dry processed coffee. Saccharomyces cerevisiae CCMA 0543, Candida parapsilosis CCMA 0544, and Torulospora delbrueckii CCMA 0684 were separately inoculated into coffee by directly spraying the cherries on a terrace or in buckets for 16 h before sun drying. Samples were collected and analyzed by qPCR (inoculum persistence), HPLC and GC-MS. Sensory analysis was performed on the roasted coffee. All treatments directly inoculated with yeasts showed high citric and malic acid concentrations. Caffeine, chlorogenic acids and trigonelline concentrations varied between the methods of inoculation. A total of 217 volatile compounds were identified. After roasting, volatile compounds corresponding to caramel flavor were detected in samples inoculated with Saccharomyces cerevisiae CCMA 0543 D. Fruity flavor (apple, cherry) compounds were observed in samples inoculated with Candida parapsilosis CCMA 0544 D. Saccharomyces cerevisiae CCMA 0543 inoculated in buckets obtained the highest score in the coffee cupping. Direct inoculation of Candida parapsilosis CCMA 0544 showed the best results when compared to the bucket method, while Torulospora delbrueckii CCMA 0684 showed good results for both inoculation methods evaluated.

这项研究旨在评估酵母作为干法加工咖啡的发酵剂的行为。酿酒酵母CCMA 0543 ，副念珠菌CCMA 0544和Torulospora delbrueckii将CCMA 0684分别接种到咖啡中，方法是将樱桃直接喷洒在露台上或桶中16小时，然后再晒干。收集样品并通过qPCR（菌种持续性），HPLC和GC-MS进行分析。对烘焙过的咖啡进行感官分析。直接用酵母接种的所有处理均显示出较高的柠檬酸和苹果酸浓度。咖啡因，绿原酸和松柏油碱的浓度在接种方法之间有所不同。总共鉴定出217种挥发性化合物。烘烤后，在接种酿酒酵母CCMA 0543 D的样品中检测到与焦糖味相对应的挥发性化合物。在接种副念珠菌CCMA 0544 D的样品中观察到了水果味（苹果，樱桃）化合物。桶中接种的酿酒酵母CCMA 0543在咖啡拔罐中得分最高。与铲斗法相比，直接接种假丝酵母念珠菌CCMA 0544表现出最好的结果，而两种评估方法，Torulospora delbrueckii CCMA 0684表现出良好的结果。