Hi-C metagenomics facilitate comparative genome analysis of bacteria and yeast from spontaneous beer and cider

Microbiome of fermented foods and beverages contributes to their organoleptic qualities and health-related properties for the consumers. We established an experimental and bioinformatic pipeline for profiling microbiome of fermented foods based on metagenomics with chromosome conformation capture (Hi-C metagenomics). It was applied to analyze a collection of spontaneously fermented beers of diverse styles and ciders.