Novel Australian ecological niches as sources of novel microbes for industry

The microbiology of processes such as those underpinning bread, beer, and wine making is as influential as it is variable.
It is recognised that different microbial strains, let alone species, can impart differences in terms of fermentation extent and kinetics, the production of aroma/flavour and other sensorially important compounds, wholesomeness, processing ease and stability.
For this reason, many starter cultures or inoculation regimes are available and used by the practitioner.
But changing production conditions and consumer preferences, and the striving for greater process sustainability and new products ensures a strong demand for new strains.
Unique and isolated parts of Australia offer an opportunity to find microbes with distinct properties.
This article summarises some of the more recent work conducted by this group, which is aimed at meeting the demand for novel strains, particularly yeast.

IV International Symposium on Beverage Crops

V. Jiranek

microbial bioprospecting, novel yeasts, non-Saccharomyces yeasts, lactic acid bacteria, fermentation, microbial diversity

https://doi.org/10.17660/ActaHortic.2026.1466.74