Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki)

► First report describing the microbiota of the traditional persimmon fermentation. ► High diversity of yeast species during spontaneous alcoholic fermentation. ► Newly described AAB species with high acetification capacity. ► A. malorum and Ga. saccharivorans as putative starter culture for co-inoculation.