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Abstract
A preliminary evaluation of yeast fermented palm wine sourced from Imo State in Nigeria was carried out to establish compounds that contribute to the distinct flavor of the beverage and to determine if the product abundance is affected when the drink is supplemented with Sacoglottis gabonensis. Palm wine samples from two different trees Elaeis sp. and Raphia sp. (pH less than 5) that contain Saccharomyces cerevisiae and other yeast species identified by sequencing the D1/D2 domain of the 26S rRNA genes were used. Evaluation was carried out using high performance liquid chromatography (HPLC), atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) and gas chromatography-mass spectrometry (GC-MS). Samples contained 5.9–11.6, 2.2–7.1, 4.2–43.0, and 4.4–43.7 g/L of acetic acid, lactic acid, ethanol and glucose, respectively. Ethyl acetate, acetic acid and ethanol had the most aroma intensity and an assessment on the yeast metabolome database showed that 23 out of the 31 products detected were present in the database. Addition of Sacoglottis gabonensis supplement to a Raphia sp. palm wine sample showed lower abundance of acetoin, acetic acid, methylpropyl lactate, ethyl octanoate and propyl acetate. We conclude that Sacoglottis gabonensis supplementation could suppress specific compounds during palm wine fermentation. This knowledge could be applied in new product development for the beverage.
Highlights
Palm wine is a fermented traditional beverage consumed in many parts of the world and well known as a white colored alcoholic drink
The overall quality of the palm wine samples under study was determined by measuring the quantity of compounds that are generally known to be in abundance in the early (Lactic acid and glucose), middle and later stages of palm wine fermentation using high performance liquid chromatography (HPLC)
Results of this study suggest that in addition to the local specific S. cerevisiae flora of Nigerian palm wine, there exists S. cerevisiae similar to well characterized reference strains used around the world since six of the yeast strains sequenced had the same closest relative (100% match) as the standard laboratory strain S. cerevisiae S288c
Summary
Palm wine is a fermented traditional beverage consumed in many parts of the world and well known as a white colored alcoholic drink. The drink is known by different names around the world [1]. Is regarded as a heavy suspension of yeasts in fermenting palm sap [2]. Even though palm wine is consumed around the world and plays an important role in the economic and social life of the people, palm wine has not been comprehensively evaluated for quality improvement and possible exploitation of the biological and chemical constituents or byproducts [3]. The methods for tapping palms have been reported [4]. The techniques are numerous, varies drastically from one continent to another and sap yields may depend on the skills of the tapper. It was noted that in Ghana incision of stem apex of felled palm is preferred, whereas in Nigeria excision of male or Beverages 2016, 2, 9; doi:10.3390/beverages2020009 www.mdpi.com/journal/beverages
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