Natural fermentation with lignocellulosic plants phyllosphere communities

Plant-associated communities are increasingly recognized as an important inoculum source for biotechnological applications. However, the bacterial-fungal associations nor microbial activity during the degradation of its own macronutrients remained unclear. Here, we provided a depth characterization of the phyllosphere communities in four polysaccharide plant hosts - three from the Poaceae family and one from the Asparagaceae family - coming from diverse geographical conditions. Community structure shifts and metabolic activity were followed during in vitro sequential fermentations using their natural macronutrient sources.