Bacterial and fungal communities associated with yellow stain disease in cork

Cork, which is mainly used to seal wine bottles, can sometimes contain 2,4,6-trichloroanisole, a compound which, even at very low concentrations, produces an unpleasant odour that affects wine quality and causes significant economic losses. This defect, known as yellow stain, is associated with high levels of 2,4,6-trichloroanisole. Investigation of the fungal and bacterial communities associated with yellow stained versus normal cork can provide valuable insights into the formation of this compound from the degradation of suberin and even lignin.