Abstract
Microorganisms that are responsible in fermenting wild date palm ( Phoenix sylvestris) sap into wine ( toddy) were isolated and identified. Saccharomyces cerevisiae, Schizosaccharomyces pombe, Acetobacter aceti, Acetobacter rancens, Acetobacter suboxydans, Leuconostoc dextranicum, Micrococcus sp., Pediococcus sp., Bacillus sp. and Sarcina sp. were encountered in the freshly tapped sap. A majority of these microorganisms were also isolated from the traditionally fermented fresh toddy samples. In a comparitive study on the fermentation of fresh sap and fresh toddy, certain variations in the growth pattern of these microorganisms were noticed. In addition to this, the amount of ethanol, volatile acid, non-volatile acid and esters produced during these fermentations also varied. Data regarding the microbiological and biochemical changes that occur during fermentation of fresh sap and inoculated (field and laboratory) saps are presented.
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