Microbial Communities in Agave Fermentations Vary by Local Biogeographic Regions.

ABSTRACT: The production of traditional agave spirits in Mexico, such as mezcal, involves a process that uses environmental microorganisms to ferment the cooked must from agave plants. By analysing these microorganisms, researchers can understand the dynamics of microbial communities at the interface of natural and human-associated environments. This study involved 16S and ITS amplicon sequencing of 99 fermentation tanks from 42 distilleries across Mexico. The Agave species used, production methods, climatic conditions and biogeographic characteristics varied significantly among sites. However, certain taxa were found in most fermentations, indicating a core group of microorganisms common to these communities. The primary variable consistently associated with the composition of both bacterial and fu

SUBMITTER: Jara-Servin A 

PROVIDER: S-EPMC11761429 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature