Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters

► First comparative study on the microbiota of alcoholic beverages using a NGS approach. ► Community conversion into Saccharomyces and LAB during fermentation. ► Significant reduction of γ-Proteobacteria through fermentation process. ► Saccharomycopsis fibuligera and Pichia anomala as primary amylase-producers.