Factors that influence microbial communities in spontaneously fermented wine, beer, and kombucha: insights from a metabarcoding perspective : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

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Title

Factors that influence microbial communities in spontaneously fermented wine, beer, and kombucha: insights from a metabarcoding perspective : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

It is well established that the world contains a vast diversity of microbes, many of which have been unexplored and even as yet uncultivated. Advances in molecular biology techniques such as metabarcoding have helped in improving our insights into this complex microbial world, in every aspect of human civilization, including food and beverage production. The importance of microbial diversity in the processing of wine and other fermented products in general cannot be overemphasized. In wine fo...

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Format

Research Paper

Research format

Thesis

Thesis level

Doctoral

Date created

2024

Creator

Ohwofasa, Aghogho

URL

https://hdl.handle.net/10182/17656

Related subjects

next generation sequencing (NGS) / metabarcoding / 16S / DADA2 / Lambic beer / SCOBY / nuclear large subunit (LSU) / Amplicon Sequence Variants (ASVs) / spontaneous fermentation / terrior / microbial diversity / wine chemistry / sensory analysis / climate / kombucha / pinot noir / fermentation / beer / microbiome / 319999 Other biological sciences not elsewhere classified / 310603 Fermentation

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