Microbiology and Biochemistry of Oil-Palm Wine

Okafor, Nduka

doi:10.1016/s0065-2164(08)70642-7

Cited by 69 publications

(51 citation statements)

References 19 publications

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“…has been reported (Malonga et al, 1995 ;Atputharajah et al, 1986 ;Okafor, 1975Okafor, , 1972. Several studies showed that the palm wine results from an alcoholic, lactic and acetic fermentation (Tapsoba et , 1986 ;Okafor, 1978). However, the most important role are played by yeasts, LAB and AAB.…”

Section: Introduction:-mentioning

confidence: 98%

“…A balanced administration of fresh and fermented date sap was found to improvise the treatment of hemoglobin deficient anaemic patients and to supplement vitamin-B12 level in the vitamin deficient patients (Debmalya and Mazumdar, 2008). Nutritionally, this drink is a source of sugars and vitamins interesting that complements the daily food intake of consumers (Okafor, 1978;Van Pee and Swings, 1971). It is also involved in traditional ceremonies such as weddings, christenings, funerals, self-help work and as a source of income for rural populations.…”

Section: Introduction:-mentioning

confidence: 99%

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Evaluation of Microbiological and Physicochemical Quality of Borassus Akeassii Fresh Sap and Fermented Sap (Bandji) Produced at Burkina Faso.

Oumarou¹,

Tapsoba²,

Flibert³

et al. 2017

IJAR

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Section: Introduction:-mentioning

confidence: 98%

Section: Introduction:-mentioning

confidence: 99%

Evaluation of Microbiological and Physicochemical Quality of Borassus Akeassii Fresh Sap and Fermented Sap (Bandji) Produced at Burkina Faso.

Oumarou¹,

Tapsoba²,

Flibert³

et al. 2017

IJAR

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“…Some of the studied ecological niches associated with non-cereal based beverages include the masau fruits (Ziziphus mauritiana) [9], unfermented palm sap [123], marula fruits [124] and honey [125]. The masau fruits (Ziziphus mauritiana), used to produce kachasu, have had their ecology studied using unripe, ripe, dried and fermented fruits.…”

Section: Influence Of Ecology On Fermentation Microbesmentioning

confidence: 99%

“…Palm wine is an alcoholic beverage produced from the spontaneously fermented sap of tropical plants of the Palmae family [123]. The African oil palm (Elaeis guineensis), date palm (Phoenix dactylifera), nipa palm (Nypa fruticans), kithul palm (Caryota urens), and raffia palm (Raphia hookeri) are among the examples of palm trees from which the carbohydrate-rich sap can be obtained.…”

Section: Palm Winementioning

confidence: 99%

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

2018

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Abstract:Fermentation remains an important food preparation technique of health, cultural and economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic fermentation of cereal and non-cereal based substrates into alcoholic beverages is deeply rooted in the society. Although a multitude of traditional alcoholic beverages from cereal substrates are well researched and documented, their non-cereal based counterparts, mostly produced from indigenous, inexpensive substrates, remain less well studied. In addition, reports of health problems associated with non-cereal based alcoholic beverages produced from spontaneous fermentation are a major cause of concern. This review aims to highlight the microbiological and chemical profiles of these non-cereal based alcoholic beverages with a focus on the Sub-Saharan region. Here, we underscore the importance of the microbial repertoire and the substrates thereof in attaining aromatic complexity and a characteristic taste in these beverages. These aspects are an important starting point towards the potential commercialization of these complex aromatic non-cereal based traditional beverages.

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“…dextranicum. Acetic acid bacteria occurred only after day 3 of fermentation (Okafor, 1978;Amoa-Awua et al, 2007).…”

mentioning

confidence: 99%

Leuconostoc palmae sp. nov., a novel lactic acid bacterium isolated from palm wine

Ehrmann

Freiding

Vogel

2009

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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A novel lactic acid bacterium, strain TMW 2.694 T , was isolated among other lactic acid bacteria from palm wine, an alcoholic beverage produced from the sap of various palm tree species. Strain TMW 2.694 T is a Gram-positive, facultatively anaerobic, catalase-negative, non-spore-forming coccus, occurring in long chains. Phylogenetic analysis based on 16S rRNA gene sequencing positioned strain TMW 2.694 T in a distinct line of descent within the genus Leuconostoc, with the closest neighbours being Leuconostoc lactis JCM 6123 T (98.7 % sequence similarity) and Leuconostoc citreum DSM 5577 T (98.8 % sequence similarity). Comparative sequencing of the additional phylogenetic markers dnaK and recA confirmed the 16S rRNA gene tree topology. Genomic DNA-DNA similarities of strain TMW 2.694 T to L. lactis DSM 20202 T and L. citreum DSM 5577 T were 45.1 and 17.7 %, respectively. The DNA G+C content is 36.4 mol%. Thus, we propose a novel species within the genus Leuconostoc, with the name Leuconostoc palmae sp. nov. and the type strain TMW 2.694 T (5DSM 21144 T 5LMG 24510 T ).

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Microbiology and Biochemistry of Oil-Palm Wine

Cited by 69 publications

References 19 publications

Evaluation of Microbiological and Physicochemical Quality of Borassus Akeassii Fresh Sap and Fermented Sap (Bandji) Produced at Burkina Faso.

Evaluation of Microbiological and Physicochemical Quality of Borassus Akeassii Fresh Sap and Fermented Sap (Bandji) Produced at Burkina Faso.

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

Leuconostoc palmae sp. nov., a novel lactic acid bacterium isolated from palm wine

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