当前位置： SCI文献检索 > LETTERS IN APPLIED MICROBIOLOGY期刊下所有文献 > Microbial diversity and biochemical characteristics of Borassus akeassii wine.

Microbial diversity and biochemical characteristics of Borassus akeassii wine.

Abstract：

UNLABELLED:Palm wine produced traditionally and consumed by many people in the South-West of Burkina Faso is subject to alteration. In this study, we carried out a follow-up of two palm wines' fermentation during the 10 days in which palm wines are classically produced and consumed. We monitored biochemical characteristics of fermenting wines as well as followed the microflora kinetics using culture-dependent and culture-independent methods. The analysis of the acid content and the bacterial population revealed the correlation between the development of Lactic acid bacteria, acetic acid, and total acidity. Ribosomal intergenic spacer analysis and sequencing results revealed different yeast and bacterial populations for the two palm wines. Although Saccharomyces cerevisiae remained the sole yeast species in one fermentation, it was quickly replaced by Clavispora lusitaniae in the second fermentation, which had never been described until now in palm wine. When considering bacteria, the species Corynebacterium sp., Lactobacillus casei, Lactobacillus paracasei and Leuconostoc sp. were detected in both palm wines. But we also detected Acetobacter pasteurianus, Bacillus cereus and Bacillus thuringiensis in the second fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY:Our results highlight the evolution of palm wine during the 10 days separating palm tapping and consumption of the fermented wine. The fermentation step is performed within few hours and completed after 24 h. The next days, its acidity increases progressively with the production of lactic and acetic acids by bacteria. The high production of acetic acid is very likely one of the main cause of palm wine degradation during this period. This indicates that the solution to palm wine preservation might be protection against oxygen, as well as the limit of bacterial growth through the use of preservatives.

journal_name

Lett Appl Microbiol

journal_title

Letters in applied microbiology

authors

Tapsoba F,Savadogo A,Legras JL,Zongo C,Traore AS

doi

10.1111/lam.12619

subject

Has Abstract

pub_date

2016-10-01 00:00:00

pages

297-306

issue

eissn

0266-8254

issn

1472-765X

journal_volume

pub_type

杂志文章

在线工具

Microbial diversity and biochemical characteristics of Borassus akeassii wine.