Microbial Communities of Traditional Fermented Beverages: Physiology, Metabolism and Interactions in Fermentative Processes

In the traditional fermentation process, the yeast Saccharomyces cerevisiae has been predominantly described. However, there are other species present in the fermentation process, known as non-Saccharomyces. Several reports have described the effects of interactions between different species or genera, such as bacteria or fungi, and their influence on fermented beverages. Some of these beverages, such as tequila, mezcal, cachaça, and others, hold cultural significance in their respective countries. There is a growing interest in preserving these traditional processes to give the products a regional character and differentiate them based on their unique characteristics.

This Research Topic aims to emphasize the significance of microorganisms involved in the fermentation process, their interactions, other stages of development within the microbial community, and the potential utilization of specific individuals from these communities as inoculants or precursors for desired characteristics.

We invite contributions, including reviews and original research articles, that delve into the following themes:
- Studies on the development of alcoholic fermentation;
- Spontaneous fermentation of beverages;
- Results obtained from processes utilizing microorganisms from specific regions as inoculants;
- Genetic studies of species or populations that impact the fermentation process.