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https://hdl.handle.net/2440/135689
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Type: | Journal article |
Title: | Discovering the indigenous microbial communities associated with the natural fermentation of sap from the cider gum Eucalyptus gunnii |
Author: | Varela, C. Sundstrom, J. Cuijvers, K. Jiranek, V. Borneman, A. |
Citation: | Scientific Reports, 2020; 10(1):14716-1-14716-13 |
Publisher: | NATURE PORTFOLIO |
Issue Date: | 2020 |
ISSN: | 2045-2322 2045-2322 |
Statement of Responsibility: | Cristian Varela, Joanna Sundstrom, Kathleen Cuijvers, Vladimir Jiranek, Anthony Borneman |
Abstract: | Over the course of human history and in most societies, fermented beverages have had a unique economic and cultural importance. Before the arrival of the frst Europeans in Australia, Aboriginal people reportedly produced several fermented drinks including mangaitch from fowering cones of Banksia and way-a-linah from Eucalyptus tree sap. In the case of more familiar fermented beverages, numerous microorganisms, including fungi, yeast and bacteria, present on the surface of fruits and grains are responsible for the conversion of the sugars in these materials into ethanol. Here we describe native microbial communities associated with the spontaneous fermentation of sap from the cider gum Eucalyptus gunnii, a Eucalyptus tree native to the remote Central Plateau of Tasmania. Amplicon-based phylotyping showed numerous microbial species in cider gum samples, with fungal species difering greatly to those associated with winemaking. Phylotyping also revealed several fungal sequences which do not match known fungal genomes suggesting novel yeast species. These fndings highlight the vast microbial diversity associated with the Australian Eucalyptus gunnii and the native alcoholic beverage way-a-linah. |
Keywords: | Bacteria Fungi Yeasts Eucalyptus DNA, Fungal Food Microbiology Phylogeny Fermentation Genome, Fungal Alcoholic Beverages Australia Tasmania Microbiota Fermented Foods |
Rights: | © The Author(s) 2020 Tis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. Te images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. |
DOI: | 10.1038/s41598-020-71663-x |
Published version: | http://dx.doi.org/10.1038/s41598-020-71663-x |
Appears in Collections: | Agriculture, Food and Wine publications |
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hdl_135689.pdf | Published version | 5.27 MB | Adobe PDF | View/Open |
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