Study of Fermentation Kinetics of Palm Sap from Cocos nucifera

Priya Rajeeva,Jayadurgi Narayana,Premalatha Shetty,Sangeetha Poojari,Avila D’Souza

doi:10.3126/ijasbt.v5i3.18297

Abstract

Palm wine plays an important role as an alcoholic beverage in traditional practices. It is important to study the biochemical characteristics and microbiological aspects to understand the fermentation kinetics of palm saps. In the present investigation an elaborate study was carried out to study the fermentation kinetics of coconut palm sap. Total sugar, reducing sugar content and glucose concentration was estimated periodically during fermentation for 16h. Microbial load and invertase assay results were related to the changes in sugar concentration. Initial predominance of lactic acid bacteria was followed by dominance of yeasts. Hydrolysis of non reducing sugar occured at a faster rate between 3-9h of fermentation. During this period, the multiplication of yeasts began and reached its peak at 11h fermentation. Ethanol concentration was around 4.0 and 4.1% at 11h and 13h of fermentation respectively.Int. J. Appl. Sci. Biotechnol. Vol 5(3): 375-381

Highlights

Saps extracted from inflorescence of various species of palm trees are rich sources of sugar and minerals and provide optimal conditions for the growth of yeasts and lactic acid bacteria
Sucrose is the non-reducing sugar found in palm saps
The non-reducing sugar content was calculated by subtraction of reducing content from total sugars

Summary

Introduction

Saps extracted from inflorescence of various species of palm trees are rich sources of sugar and minerals and provide optimal conditions for the growth of yeasts and lactic acid bacteria. Vol 5(3): 375-381 in the fermentation kinetics of plant saps. It would be interesting to study the profile of hydrolytic enzymes and their effect on sugars as results obtained from such studies may be indicative of changing microbial dominance and stages of fermentation. An elaborate study involving the enzymatic kinetics of the fermentation correlating it to the changing microbial populations may explain the chemical changes that occur in the sap at different stages of fermentation. Palm sap finds application as an acidulant in addition to its use as a rich source of sugars and alcoholic beverage. Coconut palm sap was studied at various stages of fermentation. Microbial dominance was correlated to the biochemical changes during fermentation

Materials and Methods

Results and Discussion

Conclusion