Abstract
Palm wine is obtained by fermentation of palm tree sap. In the Pacific coast of Mexico, palm wine is called Tuba and it is consumed as a traditional fermented beverage. Tuba has empirical applications such as an auxiliary in gastrointestinal diseases and a good source of nutrients. In the present study, a next-generation sequencing of the V3–V4 regions of the 16S rRNA gene was employed to analyze bacterial diversity and population dynamics during the fermentation process of Tuba, both in laboratory controlled conditions and in commercial samples from local vendors. Taxonomic identification showed that Fructobacillus was the main genus in all the samples, following by Leuconostoc, Gluconacetobacter, Sphingomonas, and Vibrio. Alpha diversity analysis demonstrated variability between all the samples. Beta diversity clustered the bacterial population according to the collection origin of the sample. Metabolic functional profile inference showed that the members of the bacterial communities may present the vitamin, antibiotic and antioxidant biosynthesis genes. Additionally, we further investigated the correlation between the predominant genera and some composition parameters of this beverage. This study provides the basis of the bacterial community composition and functionality of the fermented beverage.
Highlights
A wide variety of fermented food products such as yogurt, alcoholic beverages, bread, and sauces are produced worldwide
We were interested in associating abiotic variables such as the initial sap composition to the bacterial diversity, population dynamics, and functions of Tuba
Tuba P1 and P3 started to ferment immediately, at 12 h we found acetate and ethanol production; and sugar hydrolysis to glucose and fructose
Summary
A wide variety of fermented food products such as yogurt, alcoholic beverages, bread, and sauces are produced worldwide. Palm wine is a traditional beverage made using the sap collected from palm trees It is consumed in different parts of the world, in Africa it is known as “legmi,” in South India as “kallu,” while in Borneo it has the names of “bahar” and “goribon” (Velázquez-Monreal et al, 2011). The differences among these beverages are the production process, the coconut tree species and the plant part where the sap is collected (Santiago-Urbina and Ruíz-Terán, 2014). Tuba is empirically used by locals as an aid in gastrointestinal problems and as a rehydration drink (Velázquez-Monreal et al, 2011; De la Fuente-Salcido et al, 2015)
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