## 3 Results and Discussion
### Evaluation of the Effect of Starter Cultures on Bioactive Compounds and Carbohydrates  
The contents of carbohydrates and bioactive compounds were analyzed throughout fermentation. Monitoring the coffee fermentation process is essential to ensure that the full fruit quality potential is developed and remains in the coffee beans. One of the parameters to be monitored during the fermentation process is the consumption of carbohydrates, as they indicate the population growth of microorganisms and the production of volatile and nonvolatile metabolites. Principal component analysis (PCA) was performed to intuitively evaluate the data presented in Table S2 (Supplementary Material). The use of starter cultures was related to the accumulation of bioactive compounds, depending on the coffee variety. In addition, treatments were clearly separated according to fermentation time. According to these results, the variables evaluated in this study, including coffee processing methods, the type and altitude of the roasting conditions, and the variety, preparation, and origin of the coffee, all affect the content of bioactive compounds (Figure 4) [9; 14; 31]. At the beginning of fermentation, high concentrations of glucose and fructose were detected in all coffee varieties analyzed and in the treatments using starter cultures. According to [PERSON]'s correlation, the bacteria-bacteria-carbohydrate and bacteria-yeast-carbohydrate ratios were strong and significant in the fermentation of all the varieties and were fundamental for allowing the substrate to be consumed. As a result, all fermentations showed carbohydrate consumption after 48 h of fermentation (Supplementary Material--Figure S3). PCA of the spontaneous fermentation of the coffee varieties explained 78.72% of the variance, whereas the components PC1 and PC2 represented 59.28% and 19.43%, respectively (Figure 4A). On the positive side of PC1, all four coffee varieties were correlated with glucose and fructose at the initial fermentation time (Figure 4A). On the other hand, after 48 h of fermentation, variety P2 was characterized by higher chlorogenic acid content, CA62 correlated to trigonelline, and variety A was characterized by caffeine content (Figure 4A). Regarding fermentation with _S. cerevisiae_ CA11, 75.35% of the data variance was explained by PC1 (51.89%) and PC2 (23.46%) (Figure 4B). In this sense, glucose and fructose influenced the separation of PC1, and chlorogenic acid and trigonelline influenced the separation of PC2 (Supplementary Material-Figure S2B). Bioactive compounds such as caffeine accumulated mainly in coffee varieties A, CP, and CA62, while P2 has a higher content of chlorogenic acid and trigonelline. Inoculation of _S. cerevisiae_ CA11 resulted in faster glucose consumption in the first 24 h of fermentation. This tendency was observed in the fermentation of all the varieties. However, for variety A, this consumption was more significant at 24 h of fermentation, with a reduction of 86.51% in the glucose content (T0: 0.89 g\(\cdot\)L\({}^{-1}\); T48: 0.12 g\(\cdot\)L\({}^{-1}\)) (Figure 4B). Given this behavior, the presence of _Lactococcus garveiae_ and _Bacillus albus_ contributed to increased glucose consumption in coffee variety A, while the presence of _Weisella_ sp. seems to have influenced the concentration of glucose and fructose only in the CP variety, where glucose consumption was 91.02% (T0: 0.78 g\(\cdot\)L\({}^{-1}\); T48: 0.07 g\(\cdot\)L\({}^{-1}\)) and fructose consumption was 88.62% (T0: 1.67 g\(\cdot\)L\({}^{-1}\); T48: 0.19 g\(\cdot\)L\({}^{-1}\)) (Figure 3X,V). In the other varieties, namely, CA62 and P2, _Bacillus albus_ C18 may have helped consume the sugars since they were present throughout the fermentation process (Figure 3W,U). Thus, LAB and mesophilic bacteria showed strong correlations (above 0.92) with sugar consumption. Regarding the fermentation PCA of the varieties in the presence of _K. lactis_ B10, 82.25% of the data was explained (Figure 4C).