Fermentation is one of the post-harvest steps that influence coffee quality. This work evaluated the effect of Saccharomyces cerevisiae (CCMA 0543) and Torulaspora delbrueckii (CCMA 0684) inoculation on the quality of natural and pulped natural processed coffee in different producing regions. Yeast populations were assessed by the real-time polymerase chain reaction. Volatile and nonvolatile compounds were evaluated by gas chromatography-mass spectrometry and high-performance liquid chromatography, respectively. S. cerevisiae was predominant during spontaneous (average of 4 log cells/g) and inoculated (average of 7 log cells/g) fermentations in both processes. T. delbrueckii showed a similar population (3.79 log cells/g) in all assays. Glucose and fructose were the most detected sugars in coffee beans. Succinic acid was found at the end of the fermentative process. The lactic acid concentration was inversely proportional to ethanol concentration. Pyrrole and furan, which are volatile groups, allowed to differentiate the coffee processing methods. Yeast inoculation modified the sensorial profile and increased the coffee beverage scores by up to 5 points. S. cerevisiae inoculation was most suitable for pulped natural coffee, and T. delbrueckii inoculation showed the best performance in natural coffee.

发酵是影响咖啡品质的收获后步骤之一。这项工作评估了酿酒酵母（CCMA 0543）和Torulaspora delbrueckii（CCMA 0684）接种对不同产地天然和制浆天然加工咖啡质量的影响。通过实时聚合酶链反应评估酵母菌种群。挥发性和非挥发性化合物分别通过气相色谱-质谱和高效液相色谱进行评估。在这两个过程中，酿酒酵母在自发发酵（平均4 log细胞/ g）和接种（平均7 log细胞/ g）中占主导。德氏锥虫在所有测定中均显示相似的种群（3.79 log细胞/ g）。葡萄糖和果糖是咖啡豆中检测到最多的糖。在发酵过程结束时发现了琥珀酸。乳酸浓度与乙醇浓度成反比。吡咯和呋喃是挥发性基团，可以区分咖啡的加工方法。酵母菌接种可改善感官特征，并使咖啡饮料分数提高多达5分。酿酒酵母接种最适合制浆天然咖啡，而德氏梭菌接种在天然咖啡中表现出最佳性能。