Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire

Abstract

Palm wine, the most commonly consumed traditional alcoholic beverage in Western Africa, harbours a complex microbiota and metabolites, which plays a crucial role in the overall quality and value of the product. In the present study, a combined metagenomic and metabolomic approach was applied to describe the microbial community structure and metabolites profile of fermented saps from three palm species (Elaeis guineensis, Raphia hookeri, Borassus aethiopum) in Côte d'Ivoire. Lactobacillaceae (47%), Leuconostocaceae (16%) and Acetobacteriaceae (28%) were the most abundant bacteria and Saccharomyces cerevisiae (87%) the predominant yeasts in these beverages. The microbial community structure of Raphia wine was distinctly different from the others. Multivariate analysis based on the metabolites profile clearly separated the three palm wine types. The main differentiating metabolites were putatively identified as gevotroline hydrochloride, sesartemin and methylisocitrate in Elaeis wine; derivative of homoserine, mitoxantrone in Raphia wine; pyrimidine nucleotide sugars (UDP-Dgalacturonate) and myo-Inositol derivatives in Borassus wine. The enriched presence of gevotroline (an antipsychotic agent) and mitoxantrone (an anticancer drug) in palm wine supports its therapeutic potential. This work provides a valuable insight into the microbiology and biochemistry of palm wines and a rationale for selecting functional microorganisms for potential biotechnology applications.

Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine

“…Humans have been making wine for thousands of years, and microorganisms play an integral part in this process as they not only drive fermentation but also significantly influence the flavor, aroma, and quality of finished wines ( Morrison-Whittle and Goddard, 2018 ). The diversity and evolution of microorganisms during fermentation of fruit wine, such as grape wine ( Portillo and Mas, 2016 ; Tapsoba et al, 2016 ) and Palm Wine ( Djeni et al, 2020 ), had attracted more scientists’ attention. Many different species of fungi and bacteria are found naturally associated with fruits and their fermentation ( Chanprasartsuk et al, 2010 ; Nicholas et al, 2014 ; Liu et al, 2016 ).…”

Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa® (Fresh Unfermented Coconut Inflorescence Sap)

“…were preponderant during the 30 days of experiment. The freshly collected sap was acidic in nature with pH ranging between 3.74 and 3.84 (Djeni et al, 2020). In the metagenomic analysis of tuba, palm wine produced from coconut inflorescence sap in Mexico, preponderance of Firmicutes and Proteobacteria was reported but with Fructobacillus as the dominating genus followed by others such as Leuconostoc, Gluconacetobacter, Sphingomonas, and Vibrio.…”

“…Owing to their richness in sugars, amino acids, vitamins, and minerals, both xylem and phloem saps are exploited by humans as edible plant saps for fresh and fermented drinks and in processed form as syrups, sugars, and sweeteners (Svanberg et al, 2012). Among the phloem saps, those from palms such as palmyra palm (Borassus flabellifer) (Le et al, 2020), coconut palm (Cocos nucifera L.) (Hebbar et al, 2015), African oil palm (Elaeis guineensis) (Djeni et al, 2020), and date palm are being increasingly used for producing several value-added food products for human consumption.…”

Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape

“…The fermentation of numerous palms sap is common in countries of Asia and Africa [96,[98][99][100][101][102][103][104][105][106][107][108][109][110][111] and, in Mexico, taberna and tuba are examples of the adoption of new technologies and instruments, including distillers for the Philippine coconut spirits distillation technique [112][113][114]. Nowadays, there is a debate about possible pre-Columbian distillation, but the fact is that the Philippine distillation technique is commonly used in several localities for producing mescal and other beverages [115].…”