Discovering the indigenous microbial communities associated with the natural fermentation of sap from the cider gum Eucalyptus gunnii

@article{Varela2020DiscoveringTI,
  title={Discovering the indigenous microbial communities associated with the natural fermentation of sap from the cider gum Eucalyptus gunnii},
  author={Cristian Varela and Joanna F. Sundstrom and Kathleen Cuijvers and Vladimir Jiranek and Anthony R. Borneman},
  journal={Scientific Reports},
  year={2020},
  volume={10}
}
Over the course of human history and in most societies, fermented beverages have had a unique economic and cultural importance. Before the arrival of the first Europeans in Australia, Aboriginal people reportedly produced several fermented drinks including mangaitch from flowering cones of Banksia and way-a-linah from Eucalyptus tree sap. In the case of more familiar fermented beverages, numerous microorganisms, including fungi, yeast and bacteria, present on the surface of fruits and grains… 
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