How did I miss this? The botrytized wine microbiome … from #UCDavis colleague David Mills

From here.

Fun use of next generation sequencing in this paper: PLOS ONE: Next-Generation Sequencing Reveals Significant Bacterial Diversity of Botrytized Wine.  They used sequencing to characterize the diversity of microbes associated with botrytized wine (wine produced from grapes infected with the mold Botrytis cinerea.  They focused in particular on Dolce wine (not 100% sure what this is but I think it is wine from the Dolce winery …).  And they focused in particular on the bacteria associated with this wine as it was being produced.  Anyway … I am no food/drink microbiologist .. but this seems cool.

Author: Jonathan Eisen

I am an evolutionary biologist and a Professor at U. C. Davis. (see my lab site here). My research focuses on the origin of novelty (how new processes and functions originate). To study this I focus on sequencing and analyzing genomes of organisms, especially microbes and using phylogenomic analysis

3 thoughts on “How did I miss this? The botrytized wine microbiome … from #UCDavis colleague David Mills”

  1. Thanks for the post Jon. This is a wine fermentation my lab has been following for some time (http://goo.gl/EupnH) in part because it is a bit of microbial zoo and yet the resulting product is valued so highly. We have previously profiled the indigenous yeast of this fermentation and wanted to look at the bacterial ecology here. Interesting that inoculation S. cerevisiae suppressed some bacterial populations (acetic acid bacteria) but actually enriched others (Zymobacter and Dyella). We are pondering why those latter genera were enriched….

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