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Updated: Sep 1, 2025

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
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Fungal dynamic changes in naturally fermented 'Kyoho' grape juice.

Wenjuan Zhao1, Zhiming Zhang1, Yuhong Gao1

  • 1Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Southwest Forestry University, Ministry of Education, Kunming, 650224, Yunnan, China.

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This study tracked fungi during

Keywords:
Dominant speciesDynamics diversityHigh-throughput sequencingNatural fermentationPathways‘Kyoho’ grape

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Area of Science:

  • Viticulture and Enology
  • Microbiology
  • Metagenomics

Background:

  • The 'Kyoho' grape is widely cultivated in China, yet its winemaking potential and microbial dynamics during fermentation remain understudied.
  • Understanding fungal community shifts is crucial for optimizing wine fermentation processes and quality.

Purpose of the Study:

  • To investigate the dynamic changes in fungal species composition and metabolic pathways during the natural fermentation of 'Kyoho' grape must.
  • To identify dominant yeast species and their potential roles in 'Kyoho' wine production.

Main Methods:

  • High-throughput sequencing was employed to analyze fungal communities in 'Kyoho' grape fermentation broth at four distinct time points (Days 1, 3, 5, and 15).
  • Differential metabolic pathway analysis was conducted to understand the functional changes within the fungal community.
  • Control check (CK) samples were used for comparative analysis.

Main Results:

  • A total of 137 fungal species were detected in the natural fermentation broth, significantly more than in the control.
  • 66 differential metabolic pathways were enriched, with 41 up-regulated, including key biosynthesis and degradation pathways.
  • 'Pichia kluyveri', 'Pichia membranifaciens', and 'Citeromyces matritensis' emerged as dominant yeast species in the later fermentation stages.

Conclusions:

  • Fungal community composition and metabolic activity dynamically change throughout 'Kyoho' grape wine fermentation.
  • Specific yeast species, including 'Pichia kluyveri', 'P. membranifaciens', and 'C. matritensis', are identified as key players in later fermentation stages.
  • These dominant yeasts hold significant potential for future 'Kyoho' wine industry development.