Temporal Comparison of Microbial Community Structure in an Australian Winery

Most modern fermented foods and beverages are produced in fit-for-purpose facilities which designed to ensure not only a reliable product, but also one safe for consumption. Despite careful hygiene, microorganisms can colonise these establish resident populations that potentially contribute the fermentation process. Although some may negatively affect final spoilage be detrimental quality, generating substantial economic losses. Here, amplicon-based phylotyping was used map microbial communities within an Australian winery, before, during after 2020 vintage. Resident bacterial yeast were shown change over time, with both relative abundance location winery varying according sampling date. The family Micrococcaceae, genera Sphingomonas Brevundimonas most abundant taxonomies, while Naganishia, Pyrenochaeta Didymella fungal genera. Mapping spatial distributions of identified main locations harboured microorganisms, include known wine yeasts bacteria. Wine including genefugura Lactobacillus, Acetobacter, Gluconobacter Brettanomyces showed very low found couple winery. Microbial detected this facility compared microbiota other food facilities, revealing population structures reflect nature product created each facility.