Diversity of Saccharomyces cerevisiae strains isolated from Borassus akeassii palm wines from Burkina Faso in comparison to other African beverages

Tapsoba, François; Legras, Jean Luc; Savadogo, Aly; Dequin, Sylvie; Traoré, Alfred S.

doi:10.1016/j.ijfoodmicro.2015.07.010

Cited by 24 publications

(17 citation statements)

References 28 publications

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“…The high throughput NGS gave a more comprehensive view at the microbial community of palm wines. The composition of palm wine can differ significantly as a result of differences in the tapping process 19 , palm tree species 12,36 and the production area 37 . Our data showed a major variance in the microbial and metabolite profile of the raphia palm wine than the other two palm wine types despite the similar functional fermentation of sugary sap to palm wine.…”

Section: Discussionmentioning

confidence: 99%

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

Djéni

Kouame

Ake

et al. 2020

Sci Rep

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Palm wine, the most commonly consumed traditional alcoholic beverage in Western Africa, harbours a complex microbiota and metabolites, which plays a crucial role in the overall quality and value of the product. In the present study, a combined metagenomic and metabolomic approach was applied to describe the microbial community structure and metabolites profile of fermented saps from three palm species (Elaeis guineensis, Raphia hookeri, Borassus aethiopum) in Côte d'Ivoire. Lactobacillaceae (47%), Leuconostocaceae (16%) and Acetobacteriaceae (28%) were the most abundant bacteria and Saccharomyces cerevisiae (87%) the predominant yeasts in these beverages. The microbial community structure of Raphia wine was distinctly different from the others. Multivariate analysis based on the metabolites profile clearly separated the three palm wine types. The main differentiating metabolites were putatively identified as gevotroline hydrochloride, sesartemin and methylisocitrate in Elaeis wine; derivative of homoserine, mitoxantrone in Raphia wine; pyrimidine nucleotide sugars (UDP-Dgalacturonate) and myo-Inositol derivatives in Borassus wine. The enriched presence of gevotroline (an antipsychotic agent) and mitoxantrone (an anticancer drug) in palm wine supports its therapeutic potential. This work provides a valuable insight into the microbiology and biochemistry of palm wines and a rationale for selecting functional microorganisms for potential biotechnology applications.

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Section: Discussionmentioning

confidence: 99%

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

Djéni

Kouame

Ake

et al. 2020

Sci Rep

View full text Add to dashboard Cite

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“…The presence of S. cerevisiae in palm wine fermentation has been reported by many authors and this species is responsible for the fermentation of the wine (Aidoo et al 2006;Stringini et al 2009;Ouoba et al 2012;Tapsoba et al 2015). However, C. lusitaniaie has never been detected in palm wine.…”

Section: Palm Wine Microbial Populations During the Fermentationmentioning

confidence: 94%

Microbial diversity and biochemical characteristics ofBorassus akeassiiwine

Tapsoba

Savadogo

Legras

et al. 2016

Lett Appl Microbiol

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Our results highlight the evolution of palm wine during the 10 days separating palm tapping and consumption of the fermented wine. The fermentation step is performed within few hours and completed after 24 h. The next days, its acidity increases progressively with the production of lactic and acetic acids by bacteria. The high production of acetic acid is very likely one of the main cause of palm wine degradation during this period. This indicates that the solution to palm wine preservation might be protection against oxygen, as well as the limit of bacterial growth through the use of preservatives.

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“…There are numerous wild populations from around the world as well as distinct populations associated with various human fermentation activities including beer, chocolate, coffee, etc . (Legras et al 2007; Sicard and Legras 2011; Tapsoba et al 2015; Ludlow et al 2016). There are also intermediate populations associated with fruit trees and orchards.…”

Section: What Did We Learn From Comparative and Population Genomics Omentioning

confidence: 99%

Genome Diversity and Evolution in the Budding Yeasts (Saccharomycotina)

2017

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Considerable progress in our understanding of yeast genomes and their evolution has been made over the last decade with the sequencing, analysis, and comparisons of numerous species, strains, or isolates of diverse origins. The role played by yeasts in natural environments as well as in artificial manufactures, combined with the importance of some species as model experimental systems sustained this effort. At the same time, their enormous evolutionary diversity (there are yeast species in every subphylum of Dikarya) sparked curiosity but necessitated further efforts to obtain appropriate reference genomes. Today, yeast genomes have been very informative about basic mechanisms of evolution, speciation, hybridization, domestication, as well as about the molecular machineries underlying them. They are also irreplaceable to investigate in detail the complex relationship between genotypes and phenotypes with both theoretical and practical implications. This review examines these questions at two distinct levels offered by the broad evolutionary range of yeasts: inside the best-studied Saccharomyces species complex, and across the entire and diversified subphylum of Saccharomycotina. While obviously revealing evolutionary histories at different scales, data converge to a remarkably coherent picture in which one can estimate the relative importance of intrinsic genome dynamics, including gene birth and loss, vs. horizontal genetic accidents in the making of populations. The facility with which novel yeast genomes can now be studied, combined with the already numerous available reference genomes, offer privileged perspectives to further examine these fundamental biological questions using yeasts both as eukaryotic models and as fungi of practical importance.

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Diversity of Saccharomyces cerevisiae strains isolated from Borassus akeassii palm wines from Burkina Faso in comparison to other African beverages

Cited by 24 publications

References 28 publications

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

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

Microbial diversity and biochemical characteristics ofBorassus akeassiiwine

Genome Diversity and Evolution in the Budding Yeasts (Saccharomycotina)

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