Kluyveromyces natural fermentation

Indeed, grapes are a primary source of microorganism, and many studies have shown that natural fermentation starts with those species predominant on grapes at harvest time (Fleet et ah, 2002). These can include the apiculate yeasts (Hanseniaspora uvarum and Kloeckera apicu-lata), Metschnikozvia, Candida, Pichia, Khodotorula, and Kluyveromyces. In contrast, although it is the main wine fermentation yeast, Saccharomyces have only rarely been isolated from vineyards (Martini, 1993 Martini et ah, 1996 Pretorius, 2000 Sabate et ah, 1998), since it is closely associated with the winery environment (Ciani et ah, 2004). 

Doujiang is fermented by naturally occurring or cultivated microorganisms (Kim, Lee, et al., 2010), including Bacillus amyloliquefaciens. Bacillus megaterium, Lactobacillus fermentum and Lactobacillus plantarum, and yeasts such as Candida humilis, Kluyveromyces lactis, Williopsis satumus and Z. rouxii. In industry the natural fermentation can be simulated by using a mixed starter of Z. rouxii and L. plantarum these starter cultures obviously do not fully represent the microbial community in the traditional production (Zhao et al., 2009). 

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