Temporal and spatial dynamics within the fungal microbiome of grape fermentation

• Published in: Environmental microbiology Vol. 26; no. 6; pp. e16660 - n/a
• Main Authors: Onetto, Cristobal A., Ward, Chris M., Van Den Heuvel, Steven, Hale, Laura, Cuijvers, Kathleen, Borneman, Anthony R.
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01.06.2024; Wiley Subscription Services, Inc
• Subjects: Biodiversity; Clustering; Community composition; Composition; Fermentation; Fruit juices; Fruits; Fungi; Fungi - classification; Fungi - genetics; Fungi - isolation & purification; Fungi - metabolism; Geographical locations; Grapes; Microbiomes; Microbiota; Microorganisms; Mycobiome; Taxa; Vitis - microbiology
• ISSN: 1462-2912; 1462-2920; 1462-2920
• DOI: 10.1111/1462-2920.16660

Over 6 years, we conducted an extensive survey of spontaneous grape fermentations, examining 3105 fungal microbiomes across 14 distinct grape‐growing regions. Our investigation into the biodiversity of these fermentations revealed that a small number of highly abundant genera form the core of the initial grape juice microbiome. Consistent with previous studies, we found that the region of origin had the most significant impact on microbial diversity patterns. We also discovered that certain taxa were consistently associated with specific geographical locations and grape varieties, although these taxa represented only a minor portion of the overall diversity in our dataset. Through unsupervised clustering and dimensionality reduction analysis, we identified three unique community types, each exhibiting variations in the abundance of key genera. When we projected these genera onto global branches, it suggested that microbiomes transition between these three broad community types. We further investigated the microbial community composition throughout the fermentation process. Our observations indicated that the initial microbial community composition could predict the diversity during the early stages of fermentation. Notably, Hanseniaspora uvarum emerged as the primary non‐Saccharomyces species within this large collection of samples. In our extensive survey of spontaneous grape fermentation, we discovered that a small number of highly abundant genera constitute the core of the initial grape juice fungal microbiome. We identified three unique community types within the grape fungal microbiome, each displaying variations in the abundance of crucial genera. Further, we examined the microbial community composition throughout the fermentation process. Our observations indicate that the initial microbial community composition can predict the diversity during the early stages of fermentation. Notably, Hanseniaspora uvarum emerged as the primary non‐Saccharomyces species.