Palm Wine Samples Research Articles

Mycoflora diversity, exposure to mycotoxins, and cancer risk characterization associated with the consumption of two traditionally fermented alcoholic beverages in the Ho municipality of Ghana

Traditionally fermented alcoholic drinks are made with locally sourced ingredients and traditional knowledge, and they are typically drank in the immediate area of production. The ingredients are sources of microbial contamination in these drinks. This study aimed to update the mycoflora and evaluate levels of Ochratoxin A (OTA) and aflatoxins contamination of some local beverages (Raffia Sap ‘Palm wine’ and sorghum beer ‘Pito’) in the Ho municipality, Volta Region, Ghana. Standard mycological analyses were carried out on the samples and the plates were incubated for 5–7 days at 28 ± 1 °C. Mycotoxin levels in the samples were quantified using High-Performance Liquid Chromatography coupled to a fluorescence detector (HPLC-FLD) was used. Deterministic models recommended by a Joint FAO/WHO Expert Committee on Additives were used to assess cancer risk. The fungal counts of palm wine samples in the Ho municipality recorded were in a range of 3.29- 4.59 log10 CFU/ml, while pito samples recorded a fungal range between 2.55 and 4.08 log10 CFU/ml. A total of 13 fungal species, namely; Aspergillus niger, Aspergillus terreus, Aspergillus flavus, Aspergillus fumigatus, Fusarium oxysporum, Fusarium oligosporus, Fusarium verticillioides, Trichoderma harzianum, Rhizopus stolonifer, Penicillium verrucosum, Rhodotorula mucilaginosa., Mucor racemosus and Yeasts were isolated from both palm wine and pito samples. Notably, ochratoxin A (OTA) quantities ranged between 5.50 and 14.93 μg/kg for both samples while Total aflatoxins ranged between LOD-10.70 μg/kg for pito. No aflatoxins were detected in palm wine. Consumer risk assessment values computed for both moderate and heavy drinkers ranged between 4.08–40.20 ng/kg bw/day, 13.88–50.44, and 0.314–1.156 cases/10,000 person/year for Total aflatoxins while ochratoxin A contents ranged 4.08–40.20 ng/kg bw/day, 0.44–4.38, and 0.131–1.286 cases/10,000 person/year correspondingly for Estimated Daily Intake (EDI), Margin of Exposure (MOE), and Cancer Risks for the age categories considered. Generally, mean fungal counts in both palm wine and pito beverages were high and were found to be unsatisfactory while the fungi species in these beverages showed great diversity. Cancer Risk assessments for the mycotoxins suggested a potential health hazard to the consumers of these beverages in the Ho municipality.

COMPARATIVE IDENTIFICATION APPROACH FOR GUM-PRODUCING LACTOBACILLI IN PALM WINE

Introduction: Species of lactobacilli are responsible for the consistency and soluble white colouration of palm wine through the production of gum. Phenotypic and physiological characteristics as basis for identification of lactobacilli is often with low level of discrimination. Objection: This study aimed at comparative identification approach of gum-producing lactobacilli using amplified ribosomal DNA restriction analysis (ARDRA) and API kit 50 CHL. Methodology: Four hundred colonies of lactobacilli isolated from seventy-two fresh palm wine samples and two hundred were used for genomic DNA extraction, 16S rDNA analysis and digestion of amplicons with two endonucleases: Hae III and Bash 12361. Results: Twenty ARDRA pattern group were generated and representatives of each were randomly chosen for sequence and API kit analysis. The size of the amplified products (̴ 1500 bp), digested amplicons (100 - 1000 bp) and the ARDRA profiles; A-T. ARDRA screening revealed unique patterns among the two hundred isolates, with the same pattern for some of the isolates. The 16S rDNA gene sequence analysis showed that the isolates were divide into 20 groups of three genera: Lactobacillus (65%), Leuconostoc (30%), and Lactococcus (5%) whereas API kit identified two genera; Lactobacillus (75%) and Leuconostoc (25%). Gene sequence similarity of all the representative isolate for 16S rDNA (99 - 100%) while API kit (74.8 – 99.9%) with 55% overall similarity in bacterial identified. ARDRA showed higher similarities in identification and discrimination of bacterial species or between closely related groups isolated from palm wine compared to API kit. Conclusion: ARDRA is a good tool for lactobacilli identification based on the results from this study.

Effect of Topography on the Heavy Metal Levels of Raphia Palm Tree and Oil Palm Tree Wine Produced within Awka South and North Local Government Areas in Anambra State

Studies were carried out to evaluate the effect of topography on the heavy metal levels of raphia palm tree and oil palm tree wine produced within Awka South and North local government areas using standard analytical procedures and instrumentation. Soil and palm (oil palm tree and raphia palm tree) wine samples produced in the studied upland and lowland areas were wet digested and analyzed for the presence of Pb, Cu, Cd and Zn using atomic absorption spectrophotometer.The lowland soil samples had 0.38±0.08, 6.27±0.40, 0.18±0.05 and 9.55±0.80µg/g as mean levels for Pb, Cu, Cd and Zn respectively. The upland soil samples had 0.70±0.04, 4.89±0.15, 0.06±0.02 and 7.07±0.22 µg/g as the mean levels for Pb, Cu, Cd and Zn respectively. The studied heavy metals were present in the soil sample areas in the following decreasing order; Zn > Cu >Pb >Cd.The mean range of Pb, Cu, Cd and Zn levels in the palm (oil palm tree and raphia palm tree) wine samples produced in the upland areas were 0.04- 0.06, 1.06- 1.91, 0.03- 0.05 and 2.86- 4.04 µg/g respectively. Pb was at toxic level in the oil palm tree wine samples produced in the upland areas.The mean range of Pb, Cu, Cd and Zn levels in the palm (oil palm tree and raphia palm tree) wine samples produced in the lowland areas were 0.05- 0.09, 1.95- 3.23, 0.04- 0.07 and 4.66- 6.51µg/g respectively. Pb, Cu and Cd were at toxic levels in the oil palm tree wine samples produced in the lowland areas. The palm wine samples produced in both the lowland and upland areas contained the investigated heavy metals at statistically significant levels. Because of the near daily consumption of palm wine produced from the oil palm and raphia trees as a drink of leisure by all categories of the people in the society, especially with high volume of production taking place in the lowland areas, it is important that human activities that supports the contamination of the soil with heavy metals, where these wines are produced are checkmated by government and host communities so as to limit the exposure to the heavy metals by palm wine consumers.

Dynamics of microbial populations and metabolites of fermenting saps throughout tapping process of ron and oil palm trees in Côte d'Ivoire.

Palm wine fermentation is a complex microbial process that evolves with tapping times. The dynamics in microbiota and metabolites throughout palm wine tapping days is still not established, which are critical for the distinctive characteristics of palm wine taste and quality, and thus the mastery of the daily quality fluctuation during tapping. We analyzed the changes in microbial community structure by amplicon sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region, and metabolite profile changes using mass spectrometry in palm wine collected over 25-30 days tapping of ron (Borassus aethiopum) and oil palms (Elaeis guineensis) from Côte d'Ivoire. The stage-wise collected palm wine samples showed distinct changes in microbial diversity and pH, supporting microbial community dynamics during palm wine tapping. Results highlighted the dominance of Saccharomyces cerevisiae in early stages and the emergence of non-Saccharomyces yeasts, particularly Hanseniaspora spp. in the later stages of oil palm wine tapping, vice versa in the case of ron palm wine tapping, with a unique presence of Saccharomycodes in the later stages (15-30 days). Fructophilic lactic acid bacteria (FLAB), mainly Fructobacillus and Leuconostoc, encountered in both types of palm wine tapping showed a decline at later stages of oil palm wine tapping. In this type of palm wine, acetic acid bacteria with genera Acetobacter and Glucanoacetobacter, by surpassing Lactobacillus in the last stage become dominant, whereas Lactobacillus remained dominant in ron palm wine throughout tapping days. The decline in the relative abundance of gevotroline and essential amino acids during the later stages of palm wine tapping (15-25 days) supports the difference in the health benefits of the palm wine obtained from different days of tapping, indicating that early stages of tapping is more nutritional and healthy than the later stages. The microbial dynamics may be a potential indicator of metabolite changes during palm sap fermentation, thus contributing to establish particular features of palm wines in different stages of tapping. This understanding of microbial ecology and chemical composition changes during palm wine tapping can be used as biomarkers to assess palm wine's quality and help to design an optimum starter culture.

ANTIBACTERIAL EFFICACY OF PALM WINE AGAINST COMMON BACTERIAL ISOLATES FROM VARIOUS CLINICAL SAMPLES

Palm wine is a traditional alcoholic beverage produced by natural fermentation of the sap of palm trees. This drink is common in various parts of the Asia & Africa and it is known by various common names such as Maharashtra (Tadi, Shindhi). The unfermented sap is called neera (Palghar in Maharashtra) and is refrigerated, stored and distributed by semi-government agencies. This study was conducted to investigate the antibacterial potential of palm wine on as an alternative to antibiotics by studying its antibacterial efcacy again common bacterial isolates from clinical samples.Freshly top-tapped palm wine samples were obtained from a local palm wine tapper in Palghar, Maharashtra state, India. Various strains of Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae and Staphylococcus aureus was carried out using agar diffusion method. The palm wine used in this assay inhibited the growth of all the selected bacterial isolate used. The inhibition ranged from 2.3 mm- 29.5mm. Palm wine subjected to fermentation at room temperature for 7 days (168 hours). Growth inhibitory effect of undiluted palm wine superior than groups of antibiotics such as Ampicillin, Ampliclox, Chloramphenicol, Tetracycline and Ciprooxacin.This study established that palm wine possess considerable antibacterial activity against selected common bacterial isolates. Since palm wine has shown potent antibacterial activity on the test bacteria, further clinical trials will be required that will prove the potential of palm wine as an alternative to antibiotics treatment among patients suffering from common infection caused by there organism.

Extraction and quantification of pesticides and metals in palm wines by HS-SPME/GC–MS and ICP-AES/MS

In this study, HS-SPME/GC–MS and ICP-AES/MS methods are presented to extract and quantify pesticides and metals in palm wines. Various parameters affecting the extraction were investigated: SPME fiber, equilibrium and extraction time, extraction temperature, salinity, and stirring, through an experimental design with 45 trials. The developed method allowed to identify 35 pesticides and quantify 29 of them, from different families of pesticides in 32 palm wine samples. Method performance was evaluated in terms of linearity, repeatability, LOD, LOQ, and accuracy. Among the 32 samples analyzed in 3 replicates, 7 pesticides were detected in 10 samples. Dichlorvos was the only pesticide detected at levels above the European maximal limits. Additionally, 10 of the 19 metals explored by ICP-AES and ICP-MS were found in all samples. Six metals were detected in different samples at levels above the European or OIV maximal limits for drinking water or wine.

Evaluation of the antagonistic effect of some species of lactic acid bacteria isolated from fermented food against toxigenic Aspergillus flavus

The presence of mycotoxigenic molds in food potentially poses hazards to healthy living and needs to be controlled. There is a greater risk that the resistance phenomenon will increase in the future due to the frequent use of antibiotics and preservatives, unlike biopreservation. Lactic acid bacteria are capable of producing secondary metabolites with antimicrobial properties. This study was conducted to evaluate the antagonistic effect of lactic acid bacteria isolates against toxigenic mold, Aspergillus flavus. Lactic acid bacteria were isolated from palm wine, ogi, and yogurt samples, and their antagonistic activity against toxigenic mold was investigated using the agar overlay method. Streptomyces spp. had the highest counts of 15.1×104 cfu/ml, while the least count of 2.0×104 cfu/ml from Lactobacillus plantarum was obtained. Pediococcus damnosus and Lactobacillus plantarum were present in both yogurt and palm wine samples. Similarly, Streptococcus spp. was identified in both yogurt and pap (ogi) samples. Aspergillus flavus was susceptible to half of the lactic acid bacterial isolates with varying degrees of inhibition. Total inhibition of toxigenic mold was observed on the control plate and plates inoculated with L. lactis, S. thermophilus, Leuconostoc mesenteriodes, P. damnosus, and L. bulgaricus. The antifungal activity of lactic acid bacteria suggests their biocontrol efficacy against A. flavus. Also, the antimicrobial properties of lactic acid bacteria can make them a suitable candidate in food preservation. Furthermore, this study can stand as a preliminary step in multistep research to investigate the anti-fungal and anti-aflatoxigenic potential of lactic acid bacteria from fermented foods against toxigenic A. flavus.

Analysis of the Microbial Quality of Locally Consumed Palm Wine Sold in Elele Community of Rivers State Nigeria

Palm wine is generally consumed due to its nutritive composition to the human body system particularly when fresh and unfermented state. A total of 20 Palm wine samples obtained from two different locations in Elele community of Rivers state, were analyzed for their microbiological qualities. A ten-fold serial dilution method was used. For Total Aerobic Plate Count (TAPC) nutrient agar was used, MacConkey for coliform count (CC), Eosin methylene blue for Escherichia coli count (EC), and Potato dextrose agar for the fungal count. Microbial counts in the palm wine sold in the drinking bar were higher than that of the palm wine tapper. TAPC, the sample from the drinking bar has a mean value (6.73+ 0.22 log10cfu/ml) which was higher than the value obtained from the palm wine tapper (6.70+0.15log10cfu/ml). The coliform count of palm wine from the drinking bar was (6.57+ 0.10log10cfu/ml) but not significantly different from those with minimum counts (6.56+ 0.9log10cfu/ml) obtained from the tapper. Escherichia coli of palm wine from drinking bar were (5.73+ 0.23 log10cfu/ml) which were higher than (5.71+ 0.18 log10cfu/ml). The Fungal counts of palm wine sampled from the drinking bar were higher but not significantly different from those obtained from the tapper. Bacteria isolated from the two respective palm wines sampled included Staphylococcus spp 50% and 30% respectively, Klebsiella spp 20% and 30% respectively, Proteus spp 40% and 10% and 30% respectively, Aspergillus spp 30% , 10% and Saccharomyce cerevisae 20% and 30% respectively. For the analysis of variance, bacteria and fungi count was not significant. Consumers of palm wine are advised to purchase the product from the tapper to reduce the chances of contamination.

Public Health Implications of Some Heavy Metals Contained in Palm Wines of Wilberforce Island Area, Nigeria

This study evaluated the heavy metals hazard of palm wine from Raphia species sold in Wilberforce Island, Bayelsa State Nigeria. Triplicate samples were obtained from six locations in Wilberforce Island and analyzed using atomic absorption spectrophotometer. The health risk associated with heavy metal contaminants was calculated following standard protocol. Results of heavy metals in palm wine were in the range of 0.157–0.319mg/L, 0.554–0.983mg/L, 0.000– 0.2289mg/L, and 0.123–0.5299mg/L for zinc, iron, cobalt, and copper respectively. There were significant discrepancies (p < 0.05) in the palm wine samples across various locations for the different parameters. Metals such as cadmium, chromium, nickel, and lead were not detected in palm wine, indicating that toxicity related to them is non-existent. However, zinc, cobalt, and copper were observed at low concentrations, while iron levels exceeded regulatory comparison. This is possibly an indication of iron-rich soils which are prevalent in the area. It may also have resulted from activities releasing this metal within the study area. Average daily intake and hazard quotient and health index (< 1) indicate no adverse acute health effect. To forestall potential health risks associated with heavy metals in palm wine, there is a need to regularly evaluate heavy metal concentrations.

Yeast and lactic acid population relationship in palm wine and their effects on the production of ethanol in Enugu Ezike south eastern Nigeria

Palm wine produced traditionally and consumed by many people in the South eastern part of Nigeria is a whitish liquid formed by naturally fermenting the sugary sap from various palm plants. In this study, we evaluated the population of yeast and lactic acid bacteria in palm wine with regards to its ethanol concentration from three communities in Enugu Ezike, Enugu State. We monitored the isolation of microbial population as well as biochemical characteristics of fermenting palm wine samples using culture-dependent and culture-independent methods. The fermentation step was performed within time interval and completed after 48hrs. Its acidity increasedprogressively with the production of lactic and acetic acids by bacteria.During the fermentation, palm wine microbial numbers (log10 CFU/ml) varied between 1.6 x104 to 7.6 x107 for yeast and 4.5 x 104 to 7.8 x 107 for lactic acid bacteria respectively. Similarly, pH and alcohol level of palm wine samples during the fermentation varied between 3.0 to 5.8 and 0.2 to 5.3 respectively. Statistical analysis revealed that there was no significant difference in both yeast and lactic acid bacteria population at 24hrs. At this time, there was an increased metabolic activity, leading to an increase in ethanol production. At 36-48hrs, there was a slight decrease in both the lactic acid bacteria and the yeast, indicating a reduction in source of carbon.The analysis of the yeast and the lactic acid bacterial population revealed different yeast and bacterial population. Bacteria compete with yeast for nutrients during ethanol production process, potentially causing economic losses. Therefore, it is important to have a better understanding of the abundance and the change in population of lactic acid bacteria and yeast throughout the bio-ethanol process in order to achieve design a more efficient relationship in lactic acid, yeast and ethanol production processes.
 Keywords: Bacteria, ethanol, lactic acid, palm wine, yeast

Characterization of Saccharomyces cerevisiae Strains from Palm Wine for Baking Leaven Production in Republic of Congo

This study was carried out to select the autochthon yeast strains from the palm wine. The work aims to wildly isolate, characterize and identify Saccharomyces cerevisiae in order to locally and safely produce a bio-leaven and to assess their ability to ferment wheat flour dough used for the bread making and other products. Palm wine samples have been bought in the village around Brazzaville. Samples have been collected in sterile glass bottles then stored under refrigeration condition at 4°C until they were processed. Yeasts were enumerated and isolated on Dichloran Rose Bengal Chloramphenicol agar medium at 37°C. Molecular identification was carried out by a PCR-based method using species-specific primer pairs to Saccharomyces genus without sequencing stage. The results showed that palm wine contains about 3.3106 CFUmL-1. Fifty-one isolates were obtained with a percentage of 13% corresponding to Saccharomyces cerevisiae. This identity was confirmed by the molecular characterization. Five yeast strains showed high ability to ferment wheat flour dough analogous of the control. The better growth of isolates was between 28 and 37°C. However, the near neutral pH gives the higher growth. High concentration of NaCl and glucose in medium has a strong negative impact on the growth of isolates.

Raffia palm (Raphia hookeri) wine: Qualitative sugar profile, functional chemistry, and antidiabetic properties

The effects of short-term fermentation on the sugar quality, functional chemistry, antioxidant and antidiabetic properties of Raffia palm (Raphia hookeri) wine were investigated. Palm wine samples were subjected to open air fermentation for 24 and 48 h. The samples showed significant (p < 0.05) antioxidant activities with little or no differences between the unfermented and fermented samples. There was a dose-dependent inhibitory effect on α-glucosidase, α-amylase and intestinal glucose absorption with increasing fermentation time. Both non-fermented and 24 h fermentation led to increased muscle glucose uptake in a dose-dependent manner. 1H NMR spectroscopy showed the presence of allose, cellobiose, d-tagatose, fructose, galactitol, gluconic acid, rhamnose, sucrose, xylose and β-N-acetylglucosamine in the samples. FTIR spectroscopy showed the presence of alcohols, phenols, 1° and 2° amines and aromatics functional groups in all samples. Fermentation led to the addition of the functional group, bend alkenes. These results suggested that un-fermented and fermented Raffia palm wine may have antioxidant and antidiabetic properties.

Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Raphia Palm Wine (Raffia mambillensis)

Aim: The present study was undertaken to assess the probiotic potential of lactic acid bacteria strains isolated from raphia palm wine (Raffia mambillensis O.) of the South West region of Cameroon.&#x0D; Study Design: The study site and sample were randomly chosen and the responses assessed were submitted to analyses of variance.&#x0D; Place and Duration of Study: The study was carried out in Ekona in the South West region of Cameroon, between February 2017 and October 2018.&#x0D; Methodology: Physicochemical analyses were performed to characterize the Raphia palm wine samples. Lactic acid bacteria were isolated from these samples using pour plate method, and the isolates were tested for their antimicrobial activity, low pH and bile salts tolerance, antibiotic sensitivity, hemolytic activity and enzymes production. The active isolates were identified phenotypically using API 50 CHL.&#x0D; Results: The results revealed that among the nine isolates, only three were active against Escherichia coli BL21, Escherichia coli, Salmonella typhi, Salmonella enterica and Staphylococcus aureus with inhibition diameters ranging from 10 to 25 mm. The three isolates which exhibited antimicrobial activity were able to survive at simulated stomach pH (pH 3.0) with survival rate above 80% and in the presence of bile salts at 1% with survival rates above 50%. All three isolates gave negative results for hemolytic activity and were resistant to most antibiotic treatments. These three isolates produced β-galactosidase, which is beneficial for lactose intolerance. They also produced some non-carcinogenic enzymes including leucine arylamidase, crystine arylamidase, acid phosphatase, α-galactosidase, α-glucosidase, β-glucosidase, and N-acetyl-β-glucosamidase. Identification of these three isolates with API kit 50 CHL reveals that they are Lactobacillus lactis, Lactobacillus plantarum and Lactobacillus brevis.&#x0D; Conclusion: Our findings revealed that raphia palm wine can be an excellent source of probiotic lactic acid bacteria.

Chemical Contaminants Associated with Palm Wine from Nigeria Are Potential Food Safety Hazards

Recent analysis of palm wine, a traditional drink fermented mainly by yeasts, revealed the presence of several chemicals that were not products of yeast fermentation. The chemicals included styrene, benzene, trimethyldioxolane, dichloromethane, methylene fluoride, dichloroethanol, benzylisoquinoline and tetraacetyl-d-xylonic nitrile. A review of the concentrations of these compounds in palm wine found that the benzene concentrations in all samples reviewed ranged from 56–343 ppm and were within permissible limits, whereas the styrene values (1505–5614 ppm) in all the palm wine samples evaluated were well over the recommended concentration that is immediately dangerous to life or health. Other chemical compounds evaluated varied according to location or sample source. The concentrations obtained are estimates only and a quantitative study needs to be carried out before the impact of these chemicals on health is evaluated. A search on The PubChem Project, the open chemical database, showed the description, properties and uses of these chemicals. Further searches carried out within other databases like PubMed, Scopus and Google Scholar, using each chemical’s name as a search term, showed possible hazards and adverse health conditions caused by these chemicals, especially styrene, benzene and dichloromethane. The point at which the chemicals are introduced into the drink is still not clear and requires further investigation. The chemicals can be hazardous to humans and there is need to establish and maintain a system that can guarantee permissible levels in the drink. This can be carried out using concentrations of the chemicals that are already known to be immediately dangerous to life or health as a reference point.

Isolation and Characterization of Palm Wine Strains of Saccharomyces cerevisiae Potentially Useful as Bakery Yeasts

A total of 12 yeast isolates from palm wine collected from various locations in Anyigba and its environs were selected for their leavening activities and were identified. The yeasts demonstrated high levels of leavening activities between 82-94. 7% as compared with commercial yeast (100%). Those that showed good leavening activities and were positive in assimilation tests for glucose, sucrose, maltose, galactose, lactose, raffinose and negative for lactose, xylose, lysine, nitrate and urea, were identified as Saccharomyces cerevisiae, while those that were positive in assimilating nitrate and lysine were identified as Candida spp. The yeasts were further assessed for attributes relevant to bakery operations such as production of CO2, temperature tolerance, ethanol tolerance, osmotic tolerance and flocculence. The rate of production of CO2 from different sugars ranges from 0.043 to 0.078 ml/min. The levels of CO2 produced by the palm yeasts in the presence of maltose were appreciably lower than that of the commercial yeast. The yeasts were able to grow at temperatures 30, 37°C and a few grew at 45°C though very sparely. Also, the yeast were tolerant to 8 and 10% ethanol but had very low tolerance to 13% ethanol. There was an appreciable tolerance to 6 and 8% NaCl but a few numbers sparingly at 10% NaCl. Some of the isolates demonstrated flocculation ability. In general, the studies indicate that Saccharomyces cerevisiae strains from palm wine samples from Kogi State have good properties for industrial usefulness in bakery operations.

Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance

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.

Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences

The effects of variety and tapping length on several physical, biochemical, nutritional and micro-biological parameters (viscosity, pH, Total Titratable Acidity (TTA), fermenting microorganisms, contaminants) of palm wine extracted from two varieties of palm oil tree (Dura and Tenera) were studied. Each variety presented its own palm wine specific characteristics regarding the chosen parameters. Microbiological and biochemical contents of palm wine were determined during the tapping of Dura and Tenera felled oil palm trees for 4 weeks. Some differences in chemical compositions between fresh palm wine samples of two palm trees varieties were observed. The exudates obtained during the first day of tapping of Dura palm wine were very sugary, less sour and did not contain substantial concentrations of alcohol but the highest loads of microorganisms were observed in Tenera palm wine. Throughout the tapping of palm wine, yeasts and lactic acid bacteria population changed with undoubtedly influence on the palm wine quality.

Diversity of Saccharomyces cerevisiae strains isolated from Borassus akeassii palm wines from Burkina Faso in comparison to other African beverages

In South-West of Burkina Faso, palm wine is produced by spontaneous fermentation of the sap from a specific palm tree Borassus akeassii and plays an important role in people's lives. Saccharomyces cerevisiae is the main agent of this alcoholic fermentation but little is known about the diversity of the isolates from palm. In this work, 39 Saccharomyces cerevisiae strains were isolated from palm wine samples collected from 14 sites in Burkina Faso, as well as 7 isolates obtained from sorghum beer (Dolo) from 3 distant sites. Their diversity was analyzed at 12 microsatellite loci, and compared to the genotypes obtained for other African yeast populations isolated from Cocoa hulks from Ghana, sorghum beer from Ivory Coast, palm wine from Djibouti Republic, and to our database of strains from miscellaneous origins (bread, beer, wine, sake, oaks…). The ploidy of these strains has been assessed as well by flow cytometry. Our results show that B. akeassii palm wine contains a specific yeast population of diploid strains, different from Dolo produced in the same area and from other palm wine strains from Ivory Coast, Nigeria, or Djibouti Republic. In contrast, Dolo strains appeared as a group of related and mainly tetraploid strains despite being isolated from different countries.

The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage

This study aimed at establishing biochemical and microbiological properties of different week-old fresh palm saps and assess whether changes occurring during storage of the fermenting saps could affect their quality. Based on the proximate and microbial analysis results, some differences in chemical compositions between fresh palm wine samples were observed. In general, the first day samples were very sugary (50% w/v) with the lowest loads of yeasts (3.2 ± 1 103 cfu/ml), while lactic, citric, tartaric acids and yeast population were characteristics related to both saps collected the second and third weeks of tapping. However, the fourth week wine samples were characterized by high ethanol (3.18 ± 0.06%) and acetic acid (0.767 ± 0.06 g/l) rates. During the storage, accumulation of alcohol occurred in all palm wine samples with the concurrent lactic and acetic acid fermentation taking place as well. Yeasts and lactic acid bacteria population also changed with undoubtedly influence on the palm wine quality.

Meddling with a cultural heritage: traces of salicylate in adulterated palm wine and health implications.

Palm wine is an alcoholic beverage identified with various cultures in Africa by different names playing an important role in the tradition, religious and cultural beliefs of the people. Often obtained by tapping the cut flower of palm trees, this alcoholic beverage can serve as sources of some vital nutrients. Palm wine samples bought from fifteen (n = 15) different vendors located in different parts of Ibadan, Nigeria were analyzed for glucose, alcohol and salicylate content. Controls were freshly tapped, undiluted palm wine from five different tappers (n = 5). The mean ± SEM glucose concentration (mg per 100 ml) 15.57 ± 4.94 of regularly sold palm wine is significantly lower than 376.40 ± 9.92 mg per 100 ml observed in freshly tapped undiluted palm wine. The mean ± SEM alcohol concentration (mg per 100 mâ„“) 117.71 ± 11.28 of the regularly sold palm wine is significantly higher than 33.72 ± 2.68 (mg per 100 mâ„“) observed in freshly tapped palm wine. Traces of salicylate were found in samples of some of the regularly sold palm wine but absent in the freshly taped. The mean ± SEM salicylate concentration (mg per 100 mâ„“) is 4.5 × 10-2 ± 1.6 × 10-2 for regularly sold palm wine. This value had no significant difference when compared with 0.00 ± 0.00 (mg per 100 mâ„“) observed in freshly tapped palm wine. However, continued consumption of palm wine with salicylate content might lead to exposure to chronic salicylate poisoning.Saccharomyces cerevisiae to which fermentation of palm sap to palm wine is usually attributed was the fungal isolate in both the regularly sold and freshly tapped palm wine. A ripple health effects can ensue from intoxication due to product’s alcoholic content, unguided drinking behaviour and lack of effective monitoring of product quality. Maintaining this symbolic commodity of immense indigenous values in its original unadulterated form for consumption is advocated. Key words: Palm wine, alcohol, salicylate, Saccharomyces cerevisiae, culture, health.