The bacterial community in ‘taberna’ a traditional beverage of Southern Mexico

Abstract

Aims: To characterize the bacterial community of taberna, an alcoholic traditional beverage from the Southern part of Mexico produced by the fermentation of the coyol palm sap (Acrocomia aculeate). Methods and Results: Bacterial 16S rDNA libraries were constructed from metagenomic DNA extracted during the fermentation process at 0, 60 and 108 h. A total of 154 clones were sequenced, and 13, 10 and nine unique sequences were found at each sampling time. At the onset of the fermentation, Zymomonas mobilis, Fructobacillus spp., Pantoea agglomerans and other Gammaproteobacteria were detected. After 60 h, lactic acid bacteria were found and 30% of clones in the library were related to Lactobacillus nagelii, L. sucicola and L. sp. By the end of the experiment, i.e. after 108 h, the bacterial community included Z. mobilis, Lact. nagelii and Acetobacter pasteurianus. Conclusions: Our results suggest that Z. mobilis population represented an important proportion of the bacterial community (60–80%), as well as the lactobacilli during the fermentation process. The bacterial diversity was low and decreased as the fermentation progressed. Significance and Impact of the Study: This culture‐independent study suggests that Z. mobilis and lactobacilli play an important role in the alcoholic fermentation of the taberna beverage.

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

“…; Alcántara‐Hernández et al . ). The limited publications on species identity of AAB in palm wine include those of Lisdiyanti et al .…”

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

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

“…In taberna , a traditional palm sap ( Acrocomia aculeate ) beverage from the southern part of Mexico, Zymomonas mobilis represented an important proportion of the bacterial community (60% to 80%). This species performs a highly productive ethanolic fermentation, producing an equimolar mixture of ethanol and CO 2 (Alcántara‐Hernandez and others ).…”

Fructophilic lactic acid bacteria inhabit fructose-rich niches in nature

“…Fructobacillus fructosus , type species of the genus Fructobacillus , was originally isolated from a flower in Japan in 1956 (9), and isolation of the species had not been reported for over 50 years. The species has been isolated from flower, wine, and taberna, a beverage produced in Mexico (1, 10, 11). Fructobacillus pseudoficulneus is the most frequently seen Fructobacillus species in natural sources, and it has been isolated from figs, bananas, flowers, and taberna (1, 3, 11).…”