Abstract
In Burkina Faso, the Palmyra Palm Borassus aethiopum Mart. grows wild and gives natural stands in Central-Eastern and Eastern regions. The sap collected traditionally ferments spontaneously and is a rich medium that allows the growth of different microorganisms. This study aimed to identify yeasts and lactic acid bacteria (LAB) isolated from Borassus aethiopum Mart. fresh and fermented sap in Burkina Faso. A total of ninety strains including thirty LAB and sixty yeasts were isolated in the fresh and fermented sap. The isolates were characterized using standard biochemical method and sequencing of the V1 to V6 region of 16S rDNA of LAB and 28S rDNA of yeasts. The neighbour-joining method was used for the construction of phylogenetic tree with MEGA X software. After biochemical characterization and sequencing of the V1 to V6 region of 16S rDNA, twenty LAB strains (67%) were identified as Leuconostoc mesenteroides, seven (23%) as Enterococcus sp. and three (10%) as Enterococcus gilvus. Sequencing of the yeast 28S rDNA showed that 63% of the strains were Saccharomyces cerevisiae and 37% Pichia kudriavzevii. Leuconostoc mesenteroides and Saccharomyces cerevisiae are commonly isolated from several palm sap or wine of palm trees, but Enterococcus sp. and Pichia kudriavzevii are not commonly detected in palm wine. The LAB species Enterococcus gilvus identified in our study has not yet been isolated previously in palm wine. The yeasts and LAB isolated from Borassus aethiopum sap are the main microorganisms responsible for sap fermentation and could be used for several biotechnological applications.
Highlights
IntroductionThe palms largely widespread in the intertropical regions of Asia, America and Africa, offer many uses in the food, medicine, construction, craft, pharmacopoeia, fodder, energy, soil fertilization, agroforestry, etc. (Yaméogo et al, 2008; Santiago-Urbina and Ruiz-Teran, 2014; Zongo et al, 2018)
The aim of this study was to identify yeasts and lactic acid bacteria (LAB) isolated from B. aethiopum sap in Burkina Faso using biochemical and molecular methods
The presumed LAB (30) isolated from B. aethiopum sap were dominated by milky white colonies, circular shape, the size varied from 0.5 to 2 mm in diameter regular rods
Summary
The palms largely widespread in the intertropical regions of Asia, America and Africa, offer many uses in the food, medicine, construction, craft, pharmacopoeia, fodder, energy, soil fertilization, agroforestry, etc. (Yaméogo et al, 2008; Santiago-Urbina and Ruiz-Teran, 2014; Zongo et al, 2018). Many common products and foods originate from palms trees but the most important product is palm wine which is an alcoholic beverage obtained by the natural fermentation of the sap from various species of palm (Hebbar et al, 2018; Zongo et al, 2019). In West Africa, it is consumed by more than 10 million people (Ukhum et al, 2005) and in few quantities in Asia, South America, the Middle East and North Africa (Mbuagbaw and Noorduyn, 2012). This wine represents a source of income for rural peoples and an indispensable beverage in traditional African societies during various ceremonies. The sweet sap of these palm trees is fermented spontaneously and transformed into a milky-white, flaky and effervescent beverage which shows the presence of
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