Physicochemical and Functional Properties of Typical Tunisian Drink: Date Palm Sap (Phoenix dactylifera L.)

Thabet, Imène Ben; Attia, Hamadi; Besbes, Souhail; Deroanne, Claude; Francis, Frédéric; Drira, Noureddine; Blecker, Christophe

doi:10.1007/s11483-007-9033-8

Cited by 21 publications

(20 citation statements)

References 19 publications

(21 reference statements)

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“…The last day was characterized by the best foam power (0.9) (Fig. 1a) but remains in the range of the results previously reported on date palm sap [3,4].…”

Section: Resultssupporting

confidence: 85%

“…The collection period lasts, in general, 3 to 4 months (March-June) in which the total yield of sap per palm can easily reach 500 l [2]. The sap exuded from the trunk during the tapping operation can be directly consumed as a fresh drink, called Lagmi or used as an alcoholic beverage after natural fermentation [3]. Ben thabet et al [4] reported in their preliminary study on functional properties of date palm sap that it presents an interesting foam power due to the presence of proteins.…”

Section: Introductionmentioning

confidence: 99%

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Foamability and Foam Stability of Male and Female Date Palm Sap (Phoenix dactylifera L.) During the Collection Period

et al. 2015

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This work aimed to study the influence of date palm sex on the surface properties of date palm sap (DPS) (Phoenix dactylifera L.) during the collection period. The behavior at the interface and foaming properties were evaluated via equilibrium surface tension (drop volume) and bubbling method, respectively. Unlike male sap, the female sap was unable to produce foam due to its low rate of adsorption, low average hydrophobicity values, and low bulk viscosity values throughout the collection period. For male sap, there are significant differences (p<0.05) on foaming properties throughout the collection period. In fact, the last 3 weeks of sap collection were characterized by a decrease pace of surface tension which explains the enhancement of both foam capacity and stability. The last week of collection period present the best foam power (0.9). To explain these differences, the interactions of several factors and their affects on foaming properties were examined. Results showed a positive correlation between foam capacity and average hydrophobicity values. In the other hand, foam stability exhibits a positive correlation with the increase of protein concentration and bulk viscosity.

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“…The last day was characterized by the best foam power (0.9) (Fig. 1a) but remains in the range of the results previously reported on date palm sap [3,4].…”

Section: Resultssupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Foamability and Foam Stability of Male and Female Date Palm Sap (Phoenix dactylifera L.) During the Collection Period

et al. 2015

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“…All these counts, even if slightly lower, are in agreement with those reported by Ziadi et al (2011). Apart from few reports that show physicochemical characteristics of Tunisian palm sap (Ben Thabet, 2007) and the microbiological analysis carried out by Ziadi et al (2011), there are no other information in literature on the microflora of Tunisian date palm sap -Lagmi‖.…”

Section: Molecular Identification: 16s Rdna Sequencing and Phylogenetsupporting

confidence: 83%

Identification of acetic acid bacteria isolated from Tunisian palm sap

Ghariani¹,

Hamdi²,

Beneduce³

et al. 2017

Afr. J. Microbiol. Res.

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Date palm sap (Phoenix dactylifera L.), called Lagmi, is a sugary substrate that readily ferments through the activity of native microflora that consists mainly of yeasts, lactic acid bacteria and acetic acid bacteria (AAB). The aim of this work was to perform a preliminary step in the isolation and identification of AAB species from different samples of palm sap collected in Southern Tunisia, in order to use them as a starter in vinegar production. AAB were isolated on GEY agar from the fresh palm sap (day (D) 0) and following spontaneous fermentation at room temperature after 3 (D3) and 7 days (D7). A preliminary phenotypic identification of 18 isolates was made by means of Gram, catalase, oxidase and ethanol oxidation to acetic acid, and then further to CO 2 and H 2 O. Subsequently, genotypic identification was conducted by sequencing the gene coding for 16SrRNA and a phylogenetic analysis was obtained based on 16S rRNA sequences. Isolates were identified as Acetobacter tropicalis (11 strains), Acetobacter pasteurianus (3 strains), Acetobacter senegalensis (1 strain), Acetobacter indonesiensis (1 strain), Acetobacter cerevisiaie (1 strain), and Gluconacetobacter liquefacienes (1 strain). The application of selected strains as pure starter cultures for the production of vinegar from palm sap is under investigation in our laboratory.

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“…Recently, ruminal bacterial population structures have been reported to change with environment (Fernando et al ., ), and an increase in lactate production has been observed because of readily available carbohydrates (Nocek, ). Sugars (mainly sucrose) are very abundant in date palm sap (Thabet et al ., ), and sugar‐enriched environment, supported by active photosynthesis during fruiting in the summer of Saudi Arabia, favours lactate fermentation. Another influential factor should be pH.…”

Section: Discussionmentioning

confidence: 99%

Seasonally variable intestinal metagenomes of the red palm weevil (Rhynchophorus ferrugineus)

Jia

Zhang

et al. 2013

Environmental Microbiology

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The intestinal microbes residing in the red palm weevil (RPW, Rhynchophorus ferrugineus) larva consume tender interior fibrous tissues of date palm trunks. The understanding of such microbiota at molecular level provides vital clues for the biological control of this devastating pest. Using pyrosequencing and shotgun strategy, we first study taxonomic profiles of the microbiota sampled at different months (March, July and November), and then confirm the impact of high-temperature stress on the microbial populations based on data from 16S rRNA amplicons using both field and laboratory samples. We further identify Klebsiella pneumoniae in November and Lactococcus lactis in July as the dominant species of the microbiota. We find that the RPW gut microbiota degrades polysaccharides and sucrose with hydrolases and that different active bacterial species in November and July are responsible for the symbiotic relationship between the microbiota and the host. Our results provide vital information for pest control and cellulolytic bacterial species characterization.

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Physicochemical and Functional Properties of Typical Tunisian Drink: Date Palm Sap (Phoenix dactylifera L.)

Cited by 21 publications

References 19 publications

Foamability and Foam Stability of Male and Female Date Palm Sap (Phoenix dactylifera L.) During the Collection Period

Foamability and Foam Stability of Male and Female Date Palm Sap (Phoenix dactylifera L.) During the Collection Period

Identification of acetic acid bacteria isolated from Tunisian palm sap

Seasonally variable intestinal metagenomes of the red palm weevil (Rhynchophorus ferrugineus)

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