Physicochemical Characteristics of Date Sap “<i>Lagmi</i>” from Deglet Nour Palm (<i>Phoenix Dactylifera</i>L.)

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

doi:10.1080/10942910801993528

Cited by 41 publications

(27 citation statements)

References 34 publications

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“…We selected this cultivar because it's the most appreciated because of its high sensorial and nutritional properties and represents more than 60 % of cultured Tunisian palm [4].…”

Section: Collection Of Samples and Conservationmentioning

confidence: 99%

“…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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“…We selected this cultivar because it's the most appreciated because of its high sensorial and nutritional properties and represents more than 60 % of cultured Tunisian palm [4].…”

Section: Collection Of Samples and Conservationmentioning

confidence: 99%

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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“…In Tunisia, the sap is collected throughout the spring over approximately four months (March-June) with a yield of 8 to 10 L per day and per palm (Barreveld, 1993). However Lagmi is rapidly fermented by autochthonous microflora due to the availability of sugars (ca 92-95% dry matter basis) (Ben Thabet et al, 2009). The endogenous microflora is composed essentially of yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAC) (Stringini et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…In Southern Tunisia, date palm has a notable role since it constitutes the main source of revenue and economic base for the people living in the Tunisian Sahara (Ben Thabet et al, 2009;Ziadi et al, 2014;Hamza et al, 2015). Date palm sap, called -Lagmi" or -Legmi‖, is a clear juice obtained by tapping palm trees using a traditional local method.…”

Section: Introductionmentioning

confidence: 99%

“…Palm sap is a nutritional and refreshing beverage enjoyed by people in parts of Africa, Asia and South America (Ben Thabet et al, 2009;Lasekan and Abbas, 2010;Salvi and Katewa, 2012;Girhepuje and Mondal, 2015). In Tunisia, the sap is collected throughout the spring over approximately four months (March-June) with a yield of 8 to 10 L per day and per palm (Barreveld, 1993).…”

Section: Introductionmentioning

confidence: 99%

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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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Valorization of date juice by the production of lipopeptide biosurfactants by a Bacillus mojavensis BI2 strain: bioprocess optimization by response surface methodology and study of surface activities

Mnif

Bouallegue

Mekki

et al. 2021

Bioprocess Biosyst Eng

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Physicochemical Characteristics of Date Sap “Lagmi” from Deglet Nour Palm (Phoenix DactyliferaL.)

Cited by 41 publications

References 34 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

Valorization of date juice by the production of lipopeptide biosurfactants by a Bacillus mojavensis BI2 strain: bioprocess optimization by response surface methodology and study of surface activities

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