From microbial succession to precision fermentation: Enhancing Yunnan coffee flavor with a defined native yeast...

Yunnan coffee possesses distinct quality potential, yet the systematic use of indigenous microbes to enhance its flavor remains largely unexplored. This study integrated microbial succession analysis with functional screening to isolate key yeasts from spontaneous fermentations. A prominent abundance peak of Kurtzmaniella observed at 36 h enabled the targeted isolation of six strains. Among these, Hanseniaspora uvarum (J1) and Pichia kluyveri (J2) were selected for detailed kinetic profiling due to their superior aroma production and pectinase activity. The two strains exhibited contrasting sugar utilization strategies: J1 rapidly consumed mannose, while J2 displayed a slower, flavor-oriented assimilation pattern. Metabolomic analysis identified 48 h as the optimal time for flavor precursor formation. Through a multimodal analytical platform combining ¹H NMR, HS-SPME/GC-MS, electronic nose, and sensory evaluation, J2 consistently emerged as the most promising starter culture, achieving a sensory score of 82.42 out of 100. Its enhanced flavor profile was driven by synergistic metabolic effects, including the production of maltol (76.77 μg/g; OAV > 1), an 18% reduction in formic acid (p < 0.001), and a distinctive muskmelon-raspberry aromatic character. Multi-omics analysis further revealed 26 biomarkers capable of differentiating strain performance. This work provides both a valuable microbial resource for improving the flavor of Yunnan coffee and a targeted framework for developing region-specific starter cultures in fermented food systems.