khadi , and chicha , to name just a few. These traditional fermented beverages are likely an excellent source of yeast with diverse impacts on sensorial properties as they represent a diverse range of flavour and aroma characteristics and are also likely to contain yeasts well suited to industrial fermentative environments. Detailed characterization of the genomic and metabolomic diversity of the yeasts present during production of these beverages would likely provide helpful insights in understanding their novel organoleptic impacts.