Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire

Abstract

Aims: To investigate the genotypic diversity and enzymatic activity of yeast flora isolated from spontaneous fermenting saps of various palm trees (Borassus aethiopum, Raphia hookeri, Elaeis guineensis) tapped for palm wines. Methods and Results: PCR-restriction fragment length polymorphism of ITS-5.8S rDNA combined to 26S rRNA gene and/or the partial ACT1 gene sequencing were applied for yeast characterization, and their enzymatic profiles assessed by using API ZYM kits. Thirteen genera and 23 species were identified, with the highest diversity (14 species) in raffia wine. Saccharomyces cerevisiae was dominant and common to all palm wines. Some potentially pathogenic yeasts were also isolated. The majority of tested strains displayed high amylo-peptidase, phosphatase, b-glucosidase and a-glucosidase activities and esterase activity. Conclusions: Diverse yeast species colonized palm wines, among which some were related to a specific type of wine and the majority of them have the ability to digest starch, sugar, protein or lipid. Significance and Impact of the Study: This study is a first step in understanding the significance of indigenous yeast flora of palm wines from Côte d'Ivoire. This knowledge is important as a tool for establishing new indigenous yeast collection; which could be used for the product quality improvement and as enzyme sources for biotechnological purposes.

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire

“…Recently, the population structure analysis demonstrated a palm tree species or palm wine type-specific adaptive evolution of S. cerevisiae strains 18 . The other yeast species detected in low abundance, notably Hanseniaspora valbyensis, Hanseniaspora guilliermondii and Saccharomycodes were consistent with previous culture-based reports 16,32 . Whereas, Saccharomycodes ludwigii and Zygosaccharomyces bailii notably predominated in the palm wine from Cameroon 5 .…”

“…Palm wine is a traditionally fermented drink, appreciated and consumed by several people throughout the world 32 , and which is suggested to contribute to the digestive wellbeing and proposed as folklore medicine 33 . As it is consumed with live fermenting microbiota, it clearly appears the importance to master its microbiota and chemical composition on a biotechnological point of view in one hand, and to ensure the safety and quality in another hand.…”

An epidemiological analysis of Nocardia seriolae isolated from a wide range of aquatic animals in Taiwan, based on their genotype and enzymatic activity

“…The data obtained from the API‐ZYM semi‐quantitative test were subjected to principal component analysis PCA using the XLSTAT software program. Statistical PCA was used to establish a relationship among isolates and variables represented by enzymatic profiles (Amoikon et al, 2019; XLSTAT, 2021).…”

“…Nanomole unit (nm) is a quantity of substrate hydrolysis of the strip test, and low intensity—1 corresponds to 5 nm, 2–10 nm, 3–20 nm, 4–30 nm and 5–40 nm or more. Enzyme profiles were recorded by comparing with negative control and among samples (Amoikon et al, 2019; Bang & Chung, 2010).…”

Isolation of Bacterial and Fungal Microbiota Associated with Hermetia illucens Larvae Reveals Novel Insights into Entomopathogenicity

“…are known to express antimicrobial peptides (AMPs), which are often directed against closely related yeasts and, thus, possibly protect the larvae against pathogen colonization [59]. Species of both genera (C. tropicalis, P. kudriavzevii) have also been described in palm wine from the oil palm therefore it is a reasonable assumption that they originate from the plant [60]. Further, P. kudriavzevii is described as a candidate for bioconversion of hemicellulosic materials into ethanol [61].…”