ArticleScientific reports2020
Discovering the indigenous microbial communities associated with the natural fermentation of sap from the cider gum Eucalyptus gunnii.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 20 citations in OpenAlex.
- Environmental contributors to bacterially dominated fermenting consortia of artisanal Mezcal.BMC microbiology · 2026Article
- Genetic and phenotypic diversity of wine-associated Hanseniaspora species.FEMS yeast research · 2025Article
- The Southern Hemisphere yeast frontier: from nature dwellers to accomplished fermenters.FEMS yeast research · 2025Review
- Co-culture dynamics betweenCurrent research in food science · 2025Article
- Domestication signatures in the non-conventional yeastmSystems · 2024Article
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- Comparative Bioactivity Evaluation of Chemically Characterized Essential Oils Obtained from Different Aerial Parts ofMolecules (Basel, Switzerland) · 2023Article
- Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in KalparasaFrontiers in microbiology · 2021Article
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Authors and funding
5 authors at 2 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
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 first Europeans in Australia, Aboriginal people reportedly produced several fermented drinks including mangaitch from flowering 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 differing greatly to those associated with winemaking. Phylotyping also revealed several fungal sequences which do not match known fungal genomes suggesting novel yeast species. These findings highlight the vast microbial diversity associated with the Australian Eucalyptus gunnii and the native alcoholic beverage way-a-linah.
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