Asian Journal of Current Research

Mulberry (Morus spp.) fruits harbor a wide array of microorganisms including bacteria, fungi, yeasts, and lactic acid bacteria (LAB). These microbial communities influence various aspects of fruit physiology, including fruit health, postharvest quality, and fermentation potential. Originating from both the fruit surface and endosphere, these microbes play critical roles in nutrient transformation, flavour development, and bio-preservation. LAB strains such as Lactobacillus plantarum and L. rhamnosus, isolated from mulberries, have exhibited strong probiotic properties and are increasingly applied in fermenting mulberry juice into non-dairy functional beverages. Additionally, yeasts such as Saccharomyces cerevisiae and Pichia spp. contribute to ethanol production and aroma enhancement in both traditional and modern mulberry-based fermentations. Metagenomic studies have uncovered a wider diversity of unculturable microbial taxa, highlighting the complexity of the mulberry microbiome. Factors such as cultivar, ripening stage, and storage conditions substantially shape microbial diversity and dynamics. Certain microbial strains also offer biocontrol potential against spoilage organisms, thus improving the shelf life and microbial safety of fresh and processed mulberry products. This review emphasizes the ecological roles and functional applications of mulberry-associated microbes and underscores their significance in food biotechnology. Future research should focus on strain-level functional genomics and microbial interactions, such as the development of defined starter cultures for fermented mulberry beverages and microbial consortia for natural preservation in minimally processed fruit systems.