Uncovering the science of Indigenous fermentation

Date:
September 11, 2020
Source:
University of Adelaide
Summary:
Wine scientists are shedding scientific light on the processes
underlying traditional practices of Australian Aboriginal people
to produce fermented beverages. The scientists have discovered
the complex microbial communities associated with the natural
fermentation of sap from the iconic Tasmanian cider gum, Eucalyptus
gunnii.



FULL STORY ========================================================================== Australian wine scientists are shedding scientific light on the processes underlying traditional practices of Australian Aboriginal people to
produce fermented beverages.


==========================================================================
The scientists from the University of Adelaide and the Australian
Wine Research Institute (AWRI) have discovered the complex microbial communities associated with the natural fermentation of sap from the
iconic Tasmanian cider gum, Eucalyptus gunnii. The work has been published
in the Nature journal Scientific Reports.

The much-loved, but locally endangered, cider gum is native to the remote Central Plateau of Tasmania and also commonly planted as an ornamental
tree across the British Isles and some parts of Western Europe.

"Cider gums produce a sweet sap that was collected by Aboriginal people
to produce a mildly alcoholic beverage," says lead author Dr Cristian
Varela, Principal Research Scientist with the AWRI.

"The drink known as way-a-linah was made by the Tasmanian Palawa people
in a traditional practice where the sap was given time to spontaneously ferment.

"To the best of our knowledge, the microorganisms responsible for this traditional Australian fermentation have never been investigated or identified." The wine scientists, in collaboration with the Tasmanian Aboriginal Centre and the Tasmanian Land Conservancy, collected sap,
bark and soil samples from around the cider gums in three locations in
the Tasmanian Central Plateau.

They used DNA sequencing to identify the bacterial and fungal communities
they found. Some could not be matched to existing databases, suggesting
they represent completely new classifications of bacteria and fungi,
not previously described.

Research leader Professor Vladimir Jiranek, Professor of Oenology with
the University's School of Agriculture, Food and Wine, says: "The wider community is not typically aware of these historic traditions. This work
shines a light on these practices and the cultural significance of these
unique fermentations.

"It also allows us to identify new strains, or species, of yeast and
bacteria from the fermentations that are unique to Australia. Further
work will characterise single microorganisms that have been isolated
and grown from the cider gum.

"We are particularly interested in their fermentative abilities,
their potential flavour impacts, how they've adapted to the cider gum environment and the possible symbiotic relationship they have with
the trees.

"We look forward to continuing our work with relevant Aboriginal
communities in order to understand these and other processes, and help
revive lost practices or perhaps develop new ones from these."

========================================================================== Story Source: Materials provided by University_of_Adelaide. Original
written by Robyn Mills.

Note: Content may be edited for style and length.


========================================================================== Journal Reference:
1. Cristian Varela, Joanna Sundstrom, Kathleen Cuijvers, Vladimir
Jiranek,
Anthony Borneman. Discovering the indigenous microbial communities
associated with the natural fermentation of sap from the cider
gum Eucalyptus gunnii. Scientific Reports, 2020; 10 (1) DOI:
10.1038/s41598- 020-71663-x ==========================================================================

Link to news story: https://www.sciencedaily.com/releases/2020/09/200911093024.htm

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