Palm Sap Research Articles

The utilization of new products formulated from water coconut, palm sap sugar, and fungus to increase nutritional feed quality, feed efficiency, growth, and carcass of gurami sago (Osphronemus goramy Lacepède, 1801) juvenile

Background: Giant gourami (Osphronemus goramy Lacepede, 1801) has become popular aquaculture in Indonesia. However, information on the feed used is minimal. This study analyzed the change in feeding nutrition, fish growth, feed efficiency, and body-carcass using product formulated from water coconut, palm sap sugar, and fungus. Methods: A total of 2,000 ml coconut water and 1,000 ml of palm sap sugar solution were formulated. Each product formulated was added with 6 g of Aspergillus niger (called product P1), 6 g of Rhizopus oligosporus (called product P2), and 6 g of Saccharomyces cerevisiae (called product P3). Commercial feeds supplemented with P1, P2, and P3 products are designated P1, P2, and P3 diets. Commercial feed added to freshwater is called the P4 diet (placebo). Their dosage is 300 ml/kg of feed. Gurami sago juveniles (initial weight 50±2.5 g and length 13.2±0.4 cm) were stocked in triplicate nets (2×1×1 m) in a freshwater concrete pond with a stocking density of 30 fish/net, an initial feeding rate of 3% per day until study termination. Results: Our results support our hypothesis that different product formulations have a significant effect (p<0.05) on growth performance and feed efficiency. At the same time, supplementing commercial feed with varying formula products has a significant impact (p<0.05) on the fatty acid composition of the diets and carcass body of gurami sago. Conclusion: Diet P2 contains a higher concentration of fatty acids to increase body weight, feed efficiency, and the best carcass fatty acid composition than other experiments for sago gurami reared in freshwater concrete ponds.

Identification of the potential and palm sap characteristics for palm sugar business development in Lombo Village, Sidrap Regency

Sugar palm is a commodity that has a high value of benefits and has become one of the home industries that are mostly cultivated by rural communities in Indonesia. Likewise, the community in Lombo Village, Pituriase sub-district, Sidrap district also cultivates palm sugar as a source of income in addition to their main job as a farmer. The purpose of this study were to identify the potential and characteristics of sugar palm and palm sap to serve as the basis for developing the palm sugar business in Lombo Village. This research was conducted using a sampling method to identify the potential of palm trees and interview methods to identify production data and characteristics of palm sap. The results showed that the number of sugar palm trees in Lombo Village was 2,038 trees consisting of 118 trees being tapped, 585 trees ready to be tapped, and 1,335 trees still waiting for about 3-4 years to be tapped. The average sap production is 995 liters/day and produces 139.2 kg/day of sugar, so it can be seen that the content of brix of palm sap in Lombo Village is 14%. The selling price of sugar produced by the community is Rp. 25,000- per kg so that the sales received by the craftsmen in Lombo Village is Rp. 3,480,000 - per day or Rp. 108,750,-/craftsman/day.

Analysis of the Physicochemical and Microbiological Quality of Unfermented Palm Sap Reserved for Infant Feeding

Aim: The study was conducted to evaluate the physicochemical and microbiological parameters that could contribute to the depreciation of the quality of unfermented palm sap used for infant feeding.
 Study Design: A survey was conducted in 20 villages and camps to determine if the practice was still current. Also, unfermented sap was produced from 5 palms by resource persons to control the quality during the days of exploitation.
 Place and Duration of Study: The survey was carried out from March 1st to 30th in villages and camps in Central and Central-Western Cote d'Ivoire. The production of the sap took place during one week in the village of Akpessekro.
 Methodology: 30 people, without distinction randomly crossed were questioned on the food consumed at the age of 0 to 6 months. Also, in the unfermented sap produced acidity, sugar content, loads of GAM, thermotolerant coliforms, enterococci, yeasts and molds were determined and multiple correlations were established between all parameters.
 Results: In the villages and camps, palm sap is less and less used as infant food. During the first two days of palm farming, the acidity (6 < pH < 6.11) approximates that of breast milk or milk substitutes. However, after these two days, the acidity becomes high and the sugar content too low for infant feeding. In the unfermented sap, the loads of coliform fecal contamination germs are higher than the required standards. Also, the large load of lactic acid bacteria (≥1.5E+04 ufc/ml) and yeasts (1.4E+04 ufc/ml) present in the sap contribute to a depreciation of its quality over the days and when the sap is left to rest.
 Conclusion: The quality of unfermented palm sap as infant food is not guaranteed. This is one of the reasons why this practice is in decline nowadays.

Can Nipah Virus be Considered as a Potential Pathogen for Next Pandemic? A Critical Appraisal

Nipah virus is an emerging paramyxovirus in the family Paramyxoviridae that infects humans as well as animals. It was first discovered in Malaysia in 1998 and has since spread across Southeast Asia. There are two strains of Nipah virus: the Malaysian strain (NiV-M) and the Bangladeshi strain (NiV-B) (NiV-B). NiV’s natural hosts are fruit bats of the genus Pteropus (“Flying bat”), which are the main risk factor for Nipah virus disease. Bats of the genus Pteropus are distributed across Asia's tropics and subtropics. Domesticated animals contract NiV after eating contaminated fruit, drinking polluted water or eating aborted bat fetuses or birth products. NiV is transmitted between bats and people through two main routes: intermediate hosts and food-borne transmission via date palm sap contaminated with fruit bat saliva or urine. The condition is extremely deadly, causing severe neurological and respiratory symptoms. A number of immunological and molecular diagnostic techniques have been developed for diagnosis and surveillance of disease. Diagnosis and management become more challenging when a new area is affected. The high mortality rate associated with infection, as well as the risk of infection spreading to other areas, has highlighted the significance of proper care and control of this life threatening zoonosis. For the time being, there is no treatment or vaccine available for Nipah virus infection. Preventing infection in livestock could be a valuable management method in places where they act as intermediate hosts. Humans can avoid contracting Nipah virus disease by avoiding direct contact with infected hosts (fruit bats and pigs) or their secretions.

Antioxidants, inhibits the growth of foodborne pathogens and reduces nitric oxide activity in LPS-stimulated RAW 264.7 cells of nipa palm vinegar.

Nipa palm vinegar (NPV) made from the sap of nipa palm (Nypa fruticans Wurmb.) has long been used as a local food seasoning and folk medicine. This study compared the bioactive compounds, antioxidant, in vitro anti-inflammatory and antimicrobial activities of three NPVs obtained from different plantations based on varied soil and water salinity levels, including fresh water NPV, brackish water NPV and saline water NPV. The analysis results revealed that total phenolic content of saline water NPV had statistically significantly lower than both fresh water and brackish water NPV (p < 0.0001). Furthermore percentage of acetic acid in brackish water NPV had statistically significantly lower than both fresh water and saline water. NPV (p = 0.002). Nevertheless, total flavonoid and pH, were not significantly different (p = 0.144 and 0.066, respectively). The antioxidant activities using three ABTS, DPPH and FRAP methods displayed similar patterns, in which saline water NPV showed the highest antioxidant activities, followed by brackish water and fresh water NPV, respectively. Antimicrobial activity was examined for seven enteropathogenic bacteria. The tested NPVs were found inhibitive against all test cultures with a minimum inhibitory concentration (MIC) of ≤ 7.8 µL/mL. The cytotoxicity of the NPV obtained from different plantations by MTT assay revealed low cytotoxicity. Anti-inflammatory activity was also carried out through the inhibition of nitric oxide production. The fresh water NPV exhibited the highest anti-inflammatory activity with IC50 17.59 ± 0.17 µL/mL, followed by saline and brackish water NPV with IC50 18.12 ± 0.49 and 28.29 ± 2.64 µL/mL, respectively. The findings indicated that NPV from different soil salinities could potentially be natural functional food and developed to antimicrobial and anti-inflammatory medicinal agents with safety.

Enhancement of bioethanol production from palm sap (Arenga pinnata (Wurmb) Merr) through optimization of Saccharomyces cerevisiae as an inoculum

Availability of fossil fuels is increasingly limited, so the search for alternative fuels is important. In accordance with the current scenario, bioenergy research emphasizes the bioethanol production from plants that are abundant and available throughout the year, such as palm sap. The palm sap is a type of palm tree that grows in tropical forests, particularly in South Asia and Southeast Asia. More than 3000 species of palm exist, and they are categorised as multipurpose trees because they can be used as raw materials for various products, such as sugar, fermented drinks, syrup, palm wine, vinegar, alcohol and bioethanol. This study was aimed to examine bioethanol production from palm sap through optimization of Saccharomyces cerevisiae as an inoculum. The research sample was obtained from local farmers in Pusuk, Lombok Island, West Nusa Tenggara, and Indonesia. The research parameters included the pH change, colour, and ethanol content. The results showed that the pH change of the palm sap during storage was caused by the growth of microorganisms to produce organic acids by releasing hydrogen ions. As pH decreased, L∗ and b∗ values also decreased significantly, but not significantly change in a∗ values was observed. Glucose changed to ethanol during fermentation. The higher the percentage of inoculum used, the higher the volume of ethanol obtained. The bioethanol content of palm sap prior to fermentation was 32.3%, and it increased to 75.6% after 24 hours of incubation.

Seasonality of Date Palm Sap Feeding Behavior by Bats in Bangladesh.

Pteropus bats are the natural reservoir for Nipah virus, and in Bangladesh, it is transmitted to people through consumption of raw or fermented date palm sap. Our objective was to understand seasonal patterns of bat feeding on date palm sap at a location where sap is collected year-round. Seven nights each month over three years, we mounted infrared cameras in four trees to observe bats' feeding behavior at date palm trees harvested for fermented sap production. We described the frequency of bat visits, duration of bat visits, and duration of bat-sap contact by month and by year. We captured 42,873 bat visits during 256 camera-nights of observation, of which 3% were Pteropus and 94% were non-Pteropus bats. Though the frequency of Pteropus bat visits to each tree/night was much lower than non-Pteropus bat visits, Pteropus bats stayed in contact with sap longer than non-Pteropus bats. Frequency of bat visits was higher during winter compared to other seasons, which may arise as a consequence of limited availability of food sources during this period or may be related to seasonal characteristics of the sap. Seasonal alignment of sap consumption by humans and bats may have consequences for viral spillover into humans.

POTENSI EKONOMIS TANAMAN AREN (Arenga pinnata) PETANI AREN DI DESA NAGA REJO KAB. DELI SERDANG SUMUT

Palm trees are generally found growing wild (not planted by people). Palm trees are one of the natural resources in the tropics. Its distribution is widespread, indispensable, and easily available for daily needs by the local community as a sustainable resource. In Indonesia, most of the palm trees are actually used for building materials, baskets, handicrafts, roofs, sugar, candied fruit, and so on.Almost all parts of this tree can be utilized and have economic value starting from the physical parts of the tree as well as from its production results. Traditionally, people process palm sap into rock sugar (brown sugar) or ant sugar in the form of crystals, until now not touched by technological developments (more on culture).Many people are not aware of the high economic value produced by palm trees. In fact, in addition to having high economic value, sugar palm is suitable as a protective plant in watershed areas (DAS). The tree of the plant has fibrous roots and can withstand erosion. On the other hand, it is believed that palm trees will not be ogled by forest encroachers, because they cannot be used as wood, like other types of wood. Sugar palm farmers in Naga Rejo Village, Deli Serdang Regency, North Sumatra, in the sugar production process, use the main supporting material of polar extract of jackfruit wood as a preservative during the tapping process to obtain sap. The results showed that the use of a polar extract of jackfruit wood 50 ml per liter of sap in the tapping process in addition to producing sap with better quality, also facilitated the processing into palm sugar. The palm sugar produced has a good texture, color, aroma, and distinctive taste of palm sugar (the best quality of palm sugar).

Determination of Antioxidant Compounds, Proximate Compositions and Assessment of Free Radical Scavenging Activities of Nypa Fruticans Wurmb. Sap

Nipa palm sap (NPS) as source of medicine traditionally used to treat various diseases. This study identified good radical scavenging activity in NPS with the IC50 value of 33.36 μg/mL using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay. NPS comprises of moisture (72.44%), ash (1.04%), protein (7.04%), carbohydrate (19.48%), fat (0%), and energy level (106 kcal). Glucose (0.3%) and fructose (1.8%) were detected using high-performance liquid chromatography. Maleic acid, cinnamic acid, chlorogenic acid, and kaempferol were the predominant compounds revealed by ultra-high-performance liquid chromatography. Overall, NPS has the potential antioxidants sources with significant health benefits and values for commercialisation.

EFEKTIFITAS KONSENTRASI NIRA LONTAR DALAM ASAP CAIR TEMPURUNG KELAPA TERHADAP KADAR PROKSIMAT CAKALANG (Katsuwonus pelamis L.) ASAP

This study aims to determine the effect of differences in the concentration of palm sap in coconut shell liquid smoke on proximate levels of skipjack flavor smoke. The study used an experimental method with four single treatments, namely the concentration of palm sap and liquid smoke from coconut shells. The parameters measured were proximate levels, which included: water content (%), texture, protein content and total colonies microbial. The results showed that: (1) The use of palm oil in liquid smoke of coconut shell significantly improved the quality of skipjack smoked during the storage period; (2) The concentration of lontar sap in liquid smoke has a significant effect on the organoleptic quality of skipjack during the storage period; (3) The concentration of palm sap of 25%+75% of coconut shell liquid smoke significantly improves the quality of the skipjack smoked which includes moisture content, texture, pH and protein content. Key Words: Concentration of palm sap, liquid smoke, quality skipjack tuna

Introduksi Produksi Gula Aren Kristal Pada Perajin Gula Suka Maju Desa Batu Ampar Kabupaten Tanah Laut

The development of palm sugar into crystalline palm sugar has the potential to be developed in order to substitute white sugar where the fulfillment is still quite a lot imported. Therefore, to increase the food security of sugar, it can be done by utilizing local palm sugar resources. Palm sugar production technology is quite applicable to be applied in rural areas and can be made from palm sap or palm sugar. The introduction of the processing of crystal palm sugar was carried out in the Suka Maju LSPBM Group with the stages of counseling, production skills training, packaging, hygienic production to obtaining a PIRT legality as Health Office permit. The quality of crystal palm sugar produced from several quality parameters was achieved including the water content of crystal palm sugar ranging from 2.38-2.70%, ash content 0.85-0.99%, sugar content 86.72%, yellowish brown color and in the form of crystals or powder. The crystal palm sugar products produced was under the brand name Sehati. The constraint was limitation of marketing because this product at the local level was still known only for the purpose of making cakes, as well as for the more expensive price of white crystal sugar. Need coaching and better links with related network to open up a better market. From the results of the analysis of the business of producing crystal palm sugar, it is feasible to run with a profit value of Rp. 24,007,100,00, the value of BEP was 892 kg, profitability of 0.55 and business efficiency of Return Cost Ratio (R/C) of 1.55

Uses of palmyra palmplant parts in three regions of East Java, Indonesia

Palmyra palm (BorassusflabelliferL.), is one of the palm trees highly associated with farmers in agro-forestry system in Indonesia. About 28,068 farmers cultivated 9,355 hectares of palmyra palm in East Java, Indonesia. Two regions which have highest palmyra palm in East Java are Sumenep in Madura islands and Tuban in East java mainland with production areas of about 5,535.70and 1,832.45 hectares respectively. Pasuruan has special and well-known fresh palmyra palm sap, but there is scarcity of data on the number of plants or areas planted. However, development of industries at the area has displaced a large number of palmyras due to land use change.Field surveys were carried out at Gunungsari village, Beji district in Pasuruan, a single village of palmyra in Pasuruan; in the districtsofSemanding and Palang in Tuban, and three districts,Pragaan, Lenteng, and Dungkek in Sumenep. One or two villages in Tuban and Sumenep were selected based on information from local official governments. A total of 180 palmyra farmers comprising of 30 farmers from each study district were interviewed. The interview solicited several information including the use of palmyra plant parts such as leaves, fruits, sap, trunks and other parts. Results of the study showed that there were several differences in the uses of palmyra palm plant parts across three regions in East Java. Uses of leaves, fruits, sap, trunks and other parts of palmyra palm varied in each region both on the type of use and on the percentage of each use. The differences maybe as a result of different cultural characteristics of regions and populations studied. For instance, farmers in Pasuruan and Tubanuse almost all plant parts just like those in East java mainland, and both regions have massive industrial development. Farmers in Sumenep, Maduradifferedmostlyin their use of almost all parts of palmyra plant, especially leaves and sap. Leaves and sap appeared as most used parts in the three regions and have more commercial value than other parts. Uses of plant parts as traditional medicine and processed fruits seemed comparatively low in all the three regions. Based on the differences in characteristics of the utilization of plant parts in three regions of East Java, it appears that Pasuruan is superior in fresh sap; Tuban in fresh fruits and Sumenep Madura with jaggery and palmyra leaf weaving products and raw leaves.

Morphological characterisation and glycaemic responses of cake developed from carrot and concentrated Nypa fruticans sap

Glycaemic index is the classification of carbohydrate foods based on their blood glucose responses. In the market, most bakery products contain a high amount of sugar and could directly increase the glycaemic index of the food. Using carrot cake as a bakery product model, the sugar in the cake was replaced with sap produced by Nypa fruticans palm. After undergoing dehydration at 62oC to preserve the palm sap, it was directly incorporated into carrot cakes to replace the table sugar at 0% (control) and 20% level. Both the products were then analysed using scanning electron microscopy to observe their microscopic characteristics. The findings suggested that there was a denser, more compact and lesser number of air cells structure in the carrot cake incorporated with 20% concentrated N. fruticans sap compared to the cake without the addition of concentrated N. fruticans sap. The carrot cake incorporated with 20% concentrated N. fruticans sap was found to have a glycaemic index value of 50 which was significantly lower than the control carrot cake with a glycaemic index value of 55. Although the incorporation of concentrated N. fruticans sap did not lower the postprandial peak glucose responses of carrot cake, it helped in lowering the glycaemic index value of carrot cake.

Marketing strategy of brown sugar from palm oil in Serdang Bedagai District

Palm sugar has the potential to become a substitute commodity for domestic sugar, besides being able to play a role in reducing dependence on imported sugar. Brown sugar from palm sap has considerable potential economic. This study aims to determine a) the farm analysis of palm brown sugar agribusiness, b) how the marketing system is c) identify the internal and external factors, and d) formulate and determine the priority of palm brown sugar agribusiness strategies in Serdang Bedagai district. The analysis applied here are, financial analysis, marketing analysis, IFAS/EFAS, SWOT and QSPM. From the results of data processing, it shows that the R / C Ratio value obtained by the craftsmen is 1.044 means that the business is feasible to work on. Aspect analysis marketing farmer’s share and marketing efficiency values in all sugar marketing channels palm brown sugar in is running efficiently. Based on a SWOT analysis, business position palm sugar processing is in quadrant I, S-O strategy that is supporting aggressive growth.

The Nutritional Value of Fermented Banana Peels using Different Levels of Palm Sap

Banana peels are banana processing wastes that can be used as poultry feedstuff, but bacause of its high crude fiber content, so to reduce the high crude fiber content it need processing such as fermentation. Fermentation process requires soluble carbohydrates such as palm sap. This research aimed to evaluate the effect of different levels of palm sap as an additive on the nutrient composition of banana peels. An experimental method was used in this research with a completely randomized design consisted of five treatments and four replications. The five treatments were banana peel with 0%, 12,5%, 15%, 17,5% and 20% addition of palm sap. The parameters measured were dry matter, crude protein, crude fiber, fat, and ash content. Data were analyzed by analysis of variance and followed by Duncan's Multiple Range Test. The results showed that increasing levels of palm sap reduced the content of dry matter, crude fiber and crude fat, increased crude protein content, but it did not affect the ash content of banana peels. The use of 20% of palm sap produced the highest protein content and the lowest crude fiber content.

Characteristics of lactic acid bacteria isolated from palm sugar from West Sumatra, Indonesia and their potential as a probiotic

Abstract. Ramadhanti N, Melia S, Hellyward J, Purwati E. 2021. Characteristics of lactic acid bacteria isolated from palm sugar from West Sumatra, Indonesia and their potential as a probiotic. Biodiversitas 22: 2610-2616. Palm sugar is one of the sugar products from palm sap processing. It is made by reducing the water content in the sap to certain water content and is used as a natural sweetener. This study used palm sugar from 3 producers, i.e. Marapalam Gula Semut (MGS), Tetesan Gula Semut (TGS) and Sungayang Gula Semut (SGS) in Sungayang, West Sumatra, Indonesia. This study aimed to isolate and identify lactic acid bacteria (LAB) from palm sugar, potentially as a probiotic, using the 16S rRNA method. The probiotic potential of bacteria was selected based on morphology, biochemical properties, resistance to acidic pH 3 and 0.3% bile salts, antimicrobial activity against pathogenic bacteria. The results showed that lactic acid bacteria isolated from palm sugar are Gram-positive rod-shaped (Bassil), negative catalase, and homofermentative. The total colonies of lactic acid bacteria ranged from 50 x 107 cfu/g - 117 x 107 cfu/g. The MGS lactic acid bacteria had 74.71% viability resistance in acidic pH 3, 65.52% viability against bile salts (0.3% ox gall). The diameter of inhibition against Escherichia coli O157 was 18.20 mm, Propionibacterium acnes (18.00 mm), Acinetobacter baumannii (14.19 mm), and Listeria monocytogenes (16.35 mm). The phylogenetic tree based on 16S rRNA showed that the MGS isolate has a similarity of 99.92% to Lactobacillus fermentum strain 1743. It can be concluded that Lactobacillus fermentum strain 1743 isolated from palm sugar has potential as a probiotic.

Experimental and Artificial Intelligence Modelling Study of Oil Palm Trunk Sap Fermentation

Five major operations for the conversion of lignocellulosic biomasses into bioethanol are pre-treatment, detoxification, hydrolysis, fermentation, and distillation. The fermentation process is a significant biological step to transform lignocellulose into biofuel. The interactions of biochemical networks and their uncertainty and nonlinearity that occur during fermentation processes are major problems for experts developing accurate bioprocess models. In this study, mechanical processing and pre-treatment on the palm trunk were done before fermentation. Analysis was performed on the fresh palm sap and the fermented sap to determine the composition. The analysis for total sugar content was done using high-performance liquid chromatography (HPLC) and the percentage of alcohols by volume was determined using gas chromatography (GC). A model was also developed for the fermentation process based on the Adaptive-Network-Fuzzy Inference System (ANFIS) combined with particle swarm optimization (PSO) to predict bioethanol production in biomass fermentation of oil palm trunk sap. The model was used to find the best experimental conditions to achieve the maximum bioethanol concentration. Graphical sensitivity analysis techniques were also used to identify the most effective parameters in the bioethanol process.

Changes in microbial communities and their predictive functionalities during fermentation of toddy, an alcoholic beverage of India

Toddy is a traditional mild-alcoholic drink of India, which is produced from fresh palm saps by natural fermentation. We studied the successional changes in bacterial and fungal communities during the natural fermentation (0 h–96 h) of toddy. During fermentation, alcohol content of the fermenting saps increased significantly from 0.6 %±0.15 to 5.6 %±0.02, pH decreased from 6.33 %±0.02–3.93 ± 0.01, volatile and titratable acidity acidity (g/100 mL) increased from 0.17 ± 0.02 (0 h) to 0.48 ± 0.02 (96 h) and 1.30 ± 0.005 (0 h) to 2.47 ± 0.005 (96 h), respectively. Total sugar content and ˚BRIX also decreased during the fermentation. Firmicutes (78.25 %) was the most abundant phylum followed by Proteobacteria (21.57 %). Leuconostoc was the most abundant genus in the early stages of fermentation. However, Lactobacillus and Gluconoacetobacter were found abundant with increase in pH during the later phases of fermentation (72 h–96 h). Ascomycota (99.02 %) was the most abundant fungal phylum. Hanseniaspora was the abundant yeast in the initial stages of fermentation, whereas the population of Saccharomyces increased significantly after 24 h of fermentation. Torulaspora, Lachancea and Starmerella showed their heterogeneous distribution throughout the fermentation. Computational analysis of metagenomes based on KEGG and MetaCyc databases showed different predictive functional profiles such as folate biosynthesis, glutathione metabolism, terpenoids biosynthesis and biosynthesis of amino acids with significant differences between the fresh palm saps and fermenting saps during toddy fermentation.

Efficient bioethanol production from date palm (Phoenix dactylifera L.) sap by a newly isolated Saccharomyces cerevisiae X19G2

In this research, 54 newly isolated strains of yeast from various microhabitats were screened in order to explore their potential for bioethanol production through bioconversion of date palm sap (DPS), as a renewable raw material. The highest ethanol concentration of 58.7 ± 0.23 g/L was achieved by the newly selected Saccharomyces cerevisiae strain X19G2 under anaerobic conditions. The effects of nitrogen supplementation, inoculum size and incubation temperature on bioethanol production from DPS by this strain were investigated. Bioethanol yield (0.43 ± 0.01 g/g consumed sugars) and ethanol productivity (1.49 ± 0.11 g/L/h) increased significantly when a mixture of ammonium sulfate and yeast extract (1:1) were used as nitrogen sources at 30 °C. Subsequently, batch and fed-batch (FB) fermentation were performed in a 2 L bioreactor. The highest ethanol yield was achieved in the FB experiment, reaching 0.48 g/g consumed sugars, which corresponded to over 90 % of the maximum theoretical yield. Based on these findings, the minimum bioethanol production potential using DPS was estimated to be approximately 11000 L per hectare of palm trees. This study indicated that DPS is a highly promising feedstock for bioethanol production by the yeast S. cerevisiae strain X19G2 with economic benefits for industrial scale production.

Biochemical and molecular characterization of yeasts and lactic acid bacteria isolated from Borassus aethiopum Mart. sap in Burkina Faso

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.