Related Experiment Video
Updated: Nov 16, 2025

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
Published on: December 1, 2023
Epiphytic Microbial Diversity of Vitis vinifera Fructosphere: Present Status and Potential Applications
Yogita Ranade1, Indu Sawant2, Sujoy Saha2
1MIT School of Bioengineering Sciences & Research, MIT ADT University, Loni Kalbhor, Maharashtra, 412201, India.
Abstract:
Vineyard provides an apt environment for growth of different types of microorganisms. The microbial domain is greatly affected by changing climatic conditions, geographical region, water activity, agricultural practices, presence of different pathogens and various pests. Grapevine microbial diversity is also affected by different stages of plant growth. Epiphytic berry microflora is specifically influenced by developmental phases and plays an important role in winemaking which is studied extensively. However, very little information is available about microbial community associated with table grape berries, which are consumed as fresh fruits. Moreover, our knowledge about the important role played by these microbes is precise and their scope might be larger than what is existing in the public domain. A systematic study on effect of developmental stages of table grape berries on microbial diversity would provide new insights for exploring the applicability of these microbes in plant growth, crop protection and bioremediation. In this review, we propose an effort to relate the developmental stages of grape berry with microbial consortium present and at the same time discuss the possible applications of these microbes in plant protection and biodegradation.
More Related Videos
Related Concept Videos
Microbial Fermentation
Environmental Applications of Microorganisms
The Roles of Bacteria and Fungi in Plant Nutrition
Microorganisms in Agriculture and Food industry
Fungal Group Zygomycota
Fates of Pyruvate
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...

