Changes in microbial communities and their predictive functionalities during fermentation of toddy, an alcoholic beverage of India

•The fermentation characteristics of toddy were studied.•Co-existence of bacteria and fungi during natural fermentation of toddy.•Leuconostoc and Hanseniaspora were abundant in the early stages of fermentation.•Lactobacillus, Gluconoacetobacter and Saccharomyces were abundant in later stages.•Functi...

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