ArticleFrontiers in microbiology2019
Taxonomic and Functional Characterization of the Microbial Community During Spontaneous
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Isolation of indigenous Saccharomyces cerevisiae strains isolated of fermented must from wine grapes in a tropical semiarid region of Brazil.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- Probiotic Yeasts and How to Find Them-Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts.Foods (Basel, Switzerland) · 2023Article
- The extinct Sicilian wolf shows a complex history of isolation and admixture with ancient dogs.iScience · 2023Article
- Biocontrol potential of wine yeasts against four grape phytopathogenic fungi disclosed by time-course monitoring of inhibitory activities.Frontiers in microbiology · 2023Article
- Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity.Foods (Basel, Switzerland) · 2022Review
- Two sides of the same coin: Meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale.Frontiers in microbiology · 2022Article
- Metataxonomic Analysis of Grape Microbiota During Wine Fermentation Reveals the Distinction of Cyprus RegionalFrontiers in microbiology · 2021Article
- Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng.Frontiers in microbiology · 2021Article
- Discovering the indigenous microbial communities associated with the natural fermentation of sap from the cider gum Eucalyptus gunnii.Scientific reports · 2020Article
- High-Throughput Sequencing Approach to Analyze the Effect of Aging Time and Barrel Usage on the Microbial Community Composition of Red Wines.Frontiers in microbiology · 2020Article
- A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine.International journal of molecular sciences · 2019Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Although there is an extensive tradition of research into the microbes that underlie the winemaking process, much remains to be learnt. We combined the high-throughput sequencing (HTS) tools of metabarcoding and metagenomics, to characterize how microbial communities of Riesling musts sampled at four different vineyards, and their subsequent spontaneously fermented derivatives, vary. We specifically explored community variation relating to three points: (i) how microbial communities vary by vineyard; (ii) how community biodiversity changes during alcoholic fermentation; and (iii) how microbial community varies between musts that successfully complete alcoholic fermentation and those that become 'stuck' in the process. Our metabarcoding data showed a general influence of microbial composition at the vineyard level. Two of the vineyards (4 and 5) had strikingly a change in the differential abundance of
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