Microbiological and biochemical studies on traditional Indian palm wine fermentation

Shamala, T. R.; Sreekantiah, K. R.

doi:10.1016/0740-0020(88)90014-7

Cited by 43 publications

(22 citation statements)

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“…After about 4 days of fermentation, Lactobacillus species tend to disappear, while members of the genera Streptococcus and Micrococcus become dominant along with yeasts (30,41,45). Later, the accumulation of ethanol and the low pH of the medium favor the growth of acetic acid-producing bacteria, which oxidize ethanol to acetic acid.…”

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“…This diverse microbiota ferments the sucrose within about 30 h (12,38), and this fermentation leads to acidification of the medium through the production of organic acids, mostly lactic acid. The decrease in pH results in (i) the selection of acidophilic species and (ii) the disappearance of gram-negative After about 4 days of fermentation, Lactobacillus species tend to disappear, while members of the genera Streptococcus and Micrococcus become dominant along with yeasts (30,41,45). Later, the accumulation of ethanol and the low pH of the medium favor the growth of acetic acid-producing bacteria, which oxidize ethanol to acetic acid.…”

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confidence: 99%

“…Microbiological studies of palm wine have shown that the stage of fermentation markedly affects the diversity of the microflora. During the early stages of production, when the sap has a neutral pH (pH 7.0 to 7.2) and contains a high concentration of sucrose, numerous species belonging mostly to the genera Leuconostoc, Lactobacillus, Streptococcus, Saccharomyces, Schizosaccharomyces, Candida, and Rchia have been isolated from palm wine (30,41,51); a few Clostndium or Bacillus spp. and gramnegative Sewatia and Klebsiella spp.…”

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“…The bacteria and yeasts isolated from palm wine belong almost exclusively to the genera Lactobacillus and Saccharomyces, respectively (30,41,45,46,51), which are both adapted to the high osmotic pressures and acidity that occur in fermented beverages (beer, grape wine, and cider) (21). Microbiological studies of palm wine have shown that the stage of fermentation markedly affects the diversity of the microflora.…”

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Bacillus thermoamylovorans sp. nov., a Moderately Thermophilic and Amylolytic Bacterium

Combet-Blanc¹,

Ollivier²,

Streicher³

et al. 1995

International Journal of Systematic Bacteriology

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A moderately thermophilic, facultatively anaerobic, amylolytic bacterium was isolated from palm wine, a tropical alcoholic beverage that was sampled in Senegal. The cells were gram positive, catalase positive, non-spore forming, rod shaped, and slightly motile with peritrichous flagella. The strain which we examined did not possess cytochrome and produced L-( +)-lactate, acetate, ethanol, and formate but not hydrogen during carbohydrate fermentation. Growth occurred at pH values ranging from 5.4 to 8.5, and optimum growth occurred at around pH 7.0. The optimum temperature for growth was around 5O"C, and the upper temperature limit for growth was 58°C. The guanine-plus-cytosine content of the DNA was 38.8 k 0.2 mol%. A sequence analysis of the 16s rRNA gene revealed that the new organism is closely related phylogenetically to members of genus Bacillus. Despite the lack of spores, we propose that on the basis of phylogenetic characteristics, the new isolate should be classified as a new Bacillus species, Bacillus thermoamylovorans. The type strain is strain DKP (= Collection of Institut Pasteur CNCM 1-1378).Palm wine is the collective name of alcoholic beverages that result from spontaneous fermentation of the sap of any species of tree belonging to the large family Palmae. This traditional beverage is prepared in the tropical areas of Africa, Asia, and South America where palm trees are common (27). The sap is collected from a newly made slit at the base of an immature male inflorescence on a tree. Leaking sap is collected in a calabash, through a channel made from a plaited palm leaf (48). This method allows daily collection of about 10 liters of sap per tree (16). The sap contains about 10 to 15% (wt/vol) sucrose (12,45), amino acids (51 , and vitamins (2, 6, 38, 49).High densities of bacteria (10 to 4 X lo8 cells ml-l) and yeasts (2 x lo5 to lo8 cells m1-l) (45) give palm wine a milky flocculent appearance (29). The bacteria and yeasts isolated from palm wine belong almost exclusively to the genera Lactobacillus and Saccharomyces, respectively (30,41,45,46,51), which are both adapted to the high osmotic pressures and acidity that occur in fermented beverages (beer, grape wine, and cider) (21). Microbiological studies of palm wine have shown that the stage of fermentation markedly affects the diversity of the microflora. During the early stages of production, when the sap has a neutral pH (pH 7.0 to 7.2) and contains a high concentration of sucrose, numerous species belonging mostly to the genera Leuconostoc, Lactobacillus, Streptococcus, Saccharomyces, Schizosaccharomyces, Candida, and Rchia have been isolated from palm wine (30,41,51); a few Clostndium or Bacillus spp. and gramnegative Sewatia and Klebsiella spp. have also been isolated (30,45). This diverse microbiota ferments the sucrose within about 30 h (12,38), and this fermentation leads to acidification of the medium through the production of organic acids, mostly lactic acid. The decrease in pH results in (i) the selection of acidophilic species and (...

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Bacillus thermoamylovorans sp. nov., a Moderately Thermophilic and Amylolytic Bacterium

Combet-Blanc¹,

Ollivier²,

Streicher³

et al. 1995

International Journal of Systematic Bacteriology

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“…Studies have also reported the dominance of Lactobacillus and Leuconostoc species in palm wine (Amoa‐Awua, Sampson, & Tano‐Debrah, 2007; Uzochukwu et al., 1991). Earlier studies had reported the presence of Lactobacillus and Leuconostoc genera in raphia palm wine, coconut palm sap, date palm wine (Atputharajah, Widanapathirana, & Samarajeewa, 1986; Okafor, 1987; Shamala & Streekantiah, 1988). Similarly, Manel et al.…”

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Screening for gum‐producing Lactic acid bacteria in Oil palm (Elaeis guineensis) and raphia palm (Raphia regalis) sap from South‐West Nigeria

Adamu‐Governor

Shittu

Afolabi

et al. 2018

Food Science & Nutrition

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Lactic acid bacteria have wide applications in food processing. Lactic acid bacteria produced exopolysaccharides (EPS) which could be used as possible replacer for commercial stabilizer and thickeners produced by nonfood grade bacteria. Seventy‐two samples of Oil and Raphia palm sap were collected in eighteen locations across South‐Western Nigeria and screened for exopolysaccharide production in 6% sucrose agar using streaked plate method. Four hundred EPS‐producing bacteria (EPB) isolated were clustered based on morphological characteristics into two broad groups and preliminary screened for EPS‐producing capacity. Twenty representative of EPB were selected from the broad groups for tentative identification by API 50CHL and 10 high yielding EPB were selected for large‐scale EPS production. Each strain was inoculated into 6% sucrose broth with 3% (v/v) preculture grown overnight in a 1.5 ml flask and incubated at 37°C for 72 hr. The EPSs were purified and freeze‐dried prior to quantification of yields. EPS‐producing bacteria were identified as Leuconostoc lactis, Lactobacillus fermentum, Lactobacillus delbrueckii ssp. lactis, L. delbrueckii ssp. delbrueckii, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus crispatus, and Leuconostoc mesenteroides ssp. mesenteroides/dextranicum. EPS yield ranged from 132–810.75 mg/L and EPS‐producing potential of lactic acid bacteria (LAB) strains ranged; 36% (132–245 mg/L), 36% (250–460 mg/L), and 28% (461–820 mg/L). L. plantarum had the highest EPS yield of 810.75 mg/L whereas L. crispatus had the least yield 242.5 mg/L. These results suggest that majority of LAB in palm wine saps are gum‐producing bacteria. Leuconostoc and Lactobacillus were the most abundant LAB found in this study while L. plantarum could have applications as potential starter cultures for the production of exopolysaccharides (EPS) at industrial level.

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Fermented Foods of South Asia

Gomathy,

Sabarinathan,

Rajakumar

et al. 2023

Microbial Fermentations in Nature and as Designed Processes

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Microbiological and biochemical studies on traditional Indian palm wine fermentation

Cited by 43 publications

References 5 publications

Bacillus thermoamylovorans sp. nov., a Moderately Thermophilic and Amylolytic Bacterium

Bacillus thermoamylovorans sp. nov., a Moderately Thermophilic and Amylolytic Bacterium

Screening for gum‐producing Lactic acid bacteria in Oil palm (Elaeis guineensis) and raphia palm (Raphia regalis) sap from South‐West Nigeria

Fermented Foods of South Asia

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