Microbiological analysis and screening of lactic acid bacteria from Tunisian date palm sap

Manel, Ziadi; Mrsquo,; Sana, hir; Nedia, Kbaier; Hamdi, Moktar; Ferchichi, Ali

doi:10.5897/ajmr11.325

Cited by 23 publications

(17 citation statements)

References 26 publications

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“…Yeasts ranged from 3.9x10 5 (Gabès, D0) to 4.9x10 5 (Gabès, D7). All these counts, even if slightly lower, are in agreement with those reported by Ziadi et al (2011). Apart from few reports that show physicochemical characteristics of Tunisian palm sap (Ben Thabet, 2007) and the microbiological analysis carried out by Ziadi et al (2011), there are no other information in literature on the microflora of Tunisian date palm sap -Lagmi‖.…”

Section: Molecular Identification: 16s Rdna Sequencing and Phylogenetsupporting

confidence: 85%

Identification of acetic acid bacteria isolated from Tunisian palm sap

Ghariani¹,

Hamdi²,

Beneduce³

et al. 2017

Afr. J. Microbiol. Res.

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Date palm sap (Phoenix dactylifera L.), called Lagmi, is a sugary substrate that readily ferments through the activity of native microflora that consists mainly of yeasts, lactic acid bacteria and acetic acid bacteria (AAB). The aim of this work was to perform a preliminary step in the isolation and identification of AAB species from different samples of palm sap collected in Southern Tunisia, in order to use them as a starter in vinegar production. AAB were isolated on GEY agar from the fresh palm sap (day (D) 0) and following spontaneous fermentation at room temperature after 3 (D3) and 7 days (D7). A preliminary phenotypic identification of 18 isolates was made by means of Gram, catalase, oxidase and ethanol oxidation to acetic acid, and then further to CO 2 and H 2 O. Subsequently, genotypic identification was conducted by sequencing the gene coding for 16SrRNA and a phylogenetic analysis was obtained based on 16S rRNA sequences. Isolates were identified as Acetobacter tropicalis (11 strains), Acetobacter pasteurianus (3 strains), Acetobacter senegalensis (1 strain), Acetobacter indonesiensis (1 strain), Acetobacter cerevisiaie (1 strain), and Gluconacetobacter liquefacienes (1 strain). The application of selected strains as pure starter cultures for the production of vinegar from palm sap is under investigation in our laboratory.

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Section: Molecular Identification: 16s Rdna Sequencing and Phylogenetsupporting

confidence: 85%

Identification of acetic acid bacteria isolated from Tunisian palm sap

Ghariani¹,

Hamdi²,

Beneduce³

et al. 2017

Afr. J. Microbiol. Res.

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“…; Ziadi et al . ). In Congolese oil palm wine, no Lactobacillus or Leuconostoc were detected but only Lactococcus lactis (Malonga et al .…”

Section: Discussionmentioning

confidence: 97%

“…; Ziadi et al . ). Moreover, they have been associated with the aroma, consistency and colour of palm wine by production of gums at the beginning of the fermentation (Lasekan et al .…”

Section: Discussionmentioning

confidence: 97%

“…; Ziadi et al . ). Elsewhere, palm trees such B. flabellifer in Asia and Acrocomia aculeata in South America are also tapped (Alcántara‐Hernández et al .…”

Section: Introductionmentioning

confidence: 97%

“…; Amoa‐Awua ; Ziadi et al . ), whereas AAB belong mostly to the genera Acetobacter and Gluconobacter (Okafor ; Lisdiyanti et al . ; Alcántara‐Hernández et al .…”

Section: Introductionmentioning

confidence: 99%

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The microbiology of Bandji, palm wine ofBorassus akeassiifrom Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria

et al. 2012

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Aim: To investigate physicochemical characteristics and especially genotypic diversity of the main culturable micro-organisms involved in fermentation of sap from Borassus akeassii, a newly identified palm tree from West Africa. Methods and Results: Physicochemical characterization was performed using conventional methods. Identification of micro-organisms included phenotyping and sequencing of: 26S rRNA gene for yeasts, 16S rRNA and gyrB genes for lactic acid bacteria (LAB) and acetic acid bacteria (AAB). Interspecies and intraspecies genotypic diversities of the micro-organisms were screened respectively by amplification of the ITS1-5.8S rDNA-ITS2/16S-23S rDNA ITS regions and repetitive sequence-based PCR (rep-PCR). The physicochemical characteristics of samples were: pH: 3Á48-4Á12, titratable acidity: 1Á67-3Á50 mg KOH g À1 , acetic acid: 0Á16-0Á37%, alcohol content: 0Á30-2Á73%, sugars (degrees Brix): 2Á70-8Á50. Yeast included mainly Saccharomyces cerevisiae and species of the genera Arthroascus, Issatchenkia, Candida, Trichosporon, Hanseniaspora, Kodamaea, Schizosaccharomyces, Trigonopsis and Galactomyces. Lactobacillus plantarum was the predominant LAB species. Three other species of Lactobacillus were also identified as well as isolates of Leuconostoc mesenteroides, Fructobacillus durionis and Streptococcus mitis. Acetic acid bacteria included nine species of the genus Acetobacter with Acetobacter indonesiensis as predominant species. In addition, isolates of Gluconobacter oxydans and Gluconacetobacter saccharivorans were also identified. Intraspecies diversity was observed for some species of micro-organisms including four genotypes for Acet. indonesiensis, three for Candida tropicalis and Lactobacillus fermentum and two each for S. cerevisiae, Trichosporon asahii, Candida pararugosa and Acetobacter tropicalis. Conclusion: fermentation of palm sap from B. akeassii involved multi-yeast-LAB-AAB cultures at genus, species and intraspecies level. Significance and Impact of the Study: First study describing microbiological and physicochemical characteristics of palm wine from B. akeassii. Genotypic diversity of palm wine LAB and AAB not reported before is demonstrated and this constitutes valuable information for better understanding of the fermentation which can be used to improve the product quality and develop added value by-products.

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Screening for gum‐producing Lactic acid bacteria in Oil palm (Elaeis guineensis) and raphia palm (Raphia regalis) sap from South‐West Nigeria

Adamu‐Governor

Shittu

Afolabi

et al. 2018

Food Science & Nutrition

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Lactic acid bacteria have wide applications in food processing. Lactic acid bacteria produced exopolysaccharides (EPS) which could be used as possible replacer for commercial stabilizer and thickeners produced by nonfood grade bacteria. Seventy‐two samples of Oil and Raphia palm sap were collected in eighteen locations across South‐Western Nigeria and screened for exopolysaccharide production in 6% sucrose agar using streaked plate method. Four hundred EPS‐producing bacteria (EPB) isolated were clustered based on morphological characteristics into two broad groups and preliminary screened for EPS‐producing capacity. Twenty representative of EPB were selected from the broad groups for tentative identification by API 50CHL and 10 high yielding EPB were selected for large‐scale EPS production. Each strain was inoculated into 6% sucrose broth with 3% (v/v) preculture grown overnight in a 1.5 ml flask and incubated at 37°C for 72 hr. The EPSs were purified and freeze‐dried prior to quantification of yields. EPS‐producing bacteria were identified as Leuconostoc lactis, Lactobacillus fermentum, Lactobacillus delbrueckii ssp. lactis, L. delbrueckii ssp. delbrueckii, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus crispatus, and Leuconostoc mesenteroides ssp. mesenteroides/dextranicum. EPS yield ranged from 132–810.75 mg/L and EPS‐producing potential of lactic acid bacteria (LAB) strains ranged; 36% (132–245 mg/L), 36% (250–460 mg/L), and 28% (461–820 mg/L). L. plantarum had the highest EPS yield of 810.75 mg/L whereas L. crispatus had the least yield 242.5 mg/L. These results suggest that majority of LAB in palm wine saps are gum‐producing bacteria. Leuconostoc and Lactobacillus were the most abundant LAB found in this study while L. plantarum could have applications as potential starter cultures for the production of exopolysaccharides (EPS) at industrial level.

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Microbiological analysis and screening of lactic acid bacteria from Tunisian date palm sap

Cited by 23 publications

References 26 publications

Identification of acetic acid bacteria isolated from Tunisian palm sap

Identification of acetic acid bacteria isolated from Tunisian palm sap

The microbiology of Bandji, palm wine ofBorassus akeassiifrom Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria

Screening for gum‐producing Lactic acid bacteria in Oil palm (Elaeis guineensis) and raphia palm (Raphia regalis) sap from South‐West Nigeria

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