## 4 Discussion  
### Bacterial and Fungal Communities Isolated from Bisuccin Apricot Fruit  
The epiphytic microbial communities of _Bisuccin_ fruit were characterized by high variability in total mesophilic bacteria, LAB, and fungi viable counts. This result is in accordance with that reported by [PERSON] et al. [28], who found that the aerobic counts and the fungal counts in the same fruit species ranged from \(<\)1 to 9 log\({}_{10}\) CFU/g, based on the specimen analyzed. The high variability in the extent of microbial colonization of fruit surface is dependent on many factors, thus it is conceivable that different fruits harbor significant diverse microbial loads depending on their degree of maturity, exposure to UV rays, and specific growing conditions [29]. Similarly, the observed low numbers of epiphytic bacteria in most of the _Bisuccin_ fruit samples are in accordance with previous studies. For instance, [PERSON] et al. [30], in a comprehensive assessment of the microbial quality of apple, lemon, grape, and pineapple fruits, found that the amount of total viable bacteria was on the order of 4 log\({}_{10}\) CFU/g. Regarding the community structure of the cultivable microbiota, the main bacterial and fungal species isolated from the _Bisuccin_ cultivar were already identified among the dominant epiphytes of other fruit species [31; 32]. These similarities are in accordance with the observation that the surface of fruits, providing shelter and nutrients to specific fungal and bacterial taxa, represents a selective environment that shapes the endophytic microbiota in a very peculiar way [33; 34]. Particularly, the microbiota of _Bisuccin_ fruit was constituted of bacterial species already identified in the carposphere. For instance, the surface of ripe grapevine berries was characterized by the presence of _Frigoribacterium_ and _Bacillus_ genera, among others [35]. Isolates belonging to the _Staphylococcus_ genus were isolated from apple fruit skins [32]. _Enterococcus_ is among the lactic acid bacteria most frequently isolated as epiphytes within fruit microbiota, depending on the plant and fruit origin [36]. Interestingly, the bacterial species identified on _Bisuccin_ fruit could be regarded as non-pathogenic. Indeed, _Staphylococcus__equorum_ belongs to coagulase-negative staphylococci that are generally considered safe organisms, in contrast to the coagulase-producing \begin{table}
\begin{tabular}{c c c c} \hline  & **W** & **WPP** & **_p-Value** \\ \hline Carboxylics acids & 1.0420 \(\pm\) 0.287 & 1.082 \(\pm\) 0.469 & 0.869 \\ Alcohols * & 12.161 \(\pm\) 0.246 & 8.344 \(\pm\) 0.375 & 0.001 \\ Esters * & 16.198 \(\pm\) 0.394 & 8.221 \(\pm\) 0.089 & 0.002 \\ Aldehydes & 19.345 \(\pm\) 0.538 & 16.990 \(\pm\) 0.965 & 0.086 \\ Ketones * & 11.587 \(\pm\) 0.117 & 14.326 \(\pm\) 0.112 & 0.000 \\ Terpenes * & 25.127 \(\pm\) 0.302 & 43.867 \(\pm\) 0.869 & 0.001 \\ Others * & 14.192 \(\pm\) 0.246 & 7.008 \(\pm\) 0.662 & 0.003 \\ \hline \end{tabular}  
* Denotes significant differences as determined by \(t\)-test (Bonferroni adjusted _p_-value = 0.05). Data are means \(\pm\) SD of the percentage of total sum area of the integrated peak area (As) compared to the area of the internal standard (AIS) of three independent replicates.  
\end{table} 
Table 3: Relative abundance (%) of organic compounds in unfermented malt wort (W) and malt wort added with 5% apricot pure (WPP). Staphylococcus aureusNo evidence of _S. equorum_ pathogenicity or food poisoning has been reported [37]. Enterococcus are involved in the fermentation of traditionally manufactured cheese and sausages, and some species are used as probiotics and as feed additives [38]. Regarding the fungal communities, the largest proportion of isolates found on _Bisuccia_ apricot fruit was unicellular yeasts of the genera _Aurebosidium_, _Hanseniispora_, _Metschnikowia_, _Pichia_, _Starmerella_, and _Zygosaccharomyces_ (Ascomycota), as well as _Rhodotorula_, _Sporobolomyces_, and _Vishniacozyma_ (Basidiomycota).