Biosafety and Fermentation Performance of Wickerhamomyces anomalus Starter Cultures in Fully Washed and Modified Whole-Cherry Fermentation of Coffea canephora
Fermentation strongly influences coffee quality, yet spontaneous fermentation often results in inconsistent sensory profiles due to uncontrolled microbial dynamics. This study evaluated the biosafety and fermentation performance of two Wickerhamomyces anomalus starter cultures, YWP1-3 and UV22-2, for controlled Robusta...