Abstract
Palm wine, the most commonly consumed traditional alcoholic beverage in Western Africa, harbours a complex microbiota and metabolites, which plays a crucial role in the overall quality and value of the product. In the present study, a combined metagenomic and metabolomic approach was applied to describe the microbial community structure and metabolites profile of fermented saps from three palm species (Elaeis guineensis, Raphia hookeri, Borassus aethiopum) in Côte d’Ivoire. Lactobacillaceae (47%), Leuconostocaceae (16%) and Acetobacteriaceae (28%) were the most abundant bacteria and Saccharomyces cerevisiae (87%) the predominant yeasts in these beverages. The microbial community structure of Raphia wine was distinctly different from the others. Multivariate analysis based on the metabolites profile clearly separated the three palm wine types. The main differentiating metabolites were putatively identified as gevotroline hydrochloride, sesartemin and methylisocitrate in Elaeis wine; derivative of homoserine, mitoxantrone in Raphia wine; pyrimidine nucleotide sugars (UDP-D-galacturonate) and myo-Inositol derivatives in Borassus wine. The enriched presence of gevotroline (an antipsychotic agent) and mitoxantrone (an anticancer drug) in palm wine supports its therapeutic potential. This work provides a valuable insight into the microbiology and biochemistry of palm wines and a rationale for selecting functional microorganisms for potential biotechnology applications.
Highlights
Non-destructive methods and destructive methods are in practice for the palm sap collection in West Africa[15,16]
We aimed to identify the key microbial communities and metabolites associated with the palm wines produced from ron palm (Borassus aethiopum), oil palm (Elaeis guineensis) and raffia palm (Raphia hookeri) in Côte d’Ivoire and attempted to establish the basis of their differences
The bacterial and yeast communities of naturally fermented saps collected from three palm tree species (Elaeis guineensis, Raphia hookeri, and Borassus aethiopum) during palm wine production in Côte d’Ivoire were analysed for the first time by MiSeq amplicon sequencing of the bacterial V3-V4 region of 16S rRNA gene and fungal ITS region
Summary
Non-destructive methods (palm wine tapping from the palm tree inflorescence) and destructive methods (incision on apical meristem of palm tree or trunk of the felled palm tree) are in practice for the palm sap collection in West Africa[15,16]. The native flora is mostly influenced by the palm tree species and its geographical location[18] This diverse range of yeast and bacterial communities[4,5] ferment the sugars present in the palm sap[19]. During the process, they produce a wide variety of secondary metabolites thereby influence the sensory properties and create diversification of palm wine with different taste and aroma[20]. We used culture-independent molecular approach of MiSeq amplicon sequencing of ribosomal rRNA gene and fungal ITS region to compare the bacterial and yeast community structure together and LC-HRMS analysis to compare the metabolites profile of wine produced from three different palm tree species in Côte d’Ivoire, by taking into consideration the diversity of production sources. We aimed to identify the key microbial communities and metabolites associated with the palm wines produced from ron palm (Borassus aethiopum), oil palm (Elaeis guineensis) and raffia palm (Raphia hookeri) in Côte d’Ivoire and attempted to establish the basis of their differences
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