Understanding metabolic perturbations in palm wine during storage using multi-platform metabolomics

Doddipalla, Raju; Rendedula, Deviprasad; Ganneru, Sireesha; Kaliyaperumal, Muralidharan; Mudiam, Mohana Krishna Reddy

doi:10.1016/j.lwt.2021.112889

Cited by 8 publications

(3 citation statements)

References 29 publications

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“…1). The fresh sap can be directly consumed and has various beneficial metabolites, including organic acids (24,(28)(29)(30), vitamins (31,32), proteins (30), phenolics (33), and minerals (31). A shift from sugar fermentation to acidic fermentation generates a variety of derivative products, such as palm sugar, alcoholic beverages, and palm vinegar (25,32,34,35).…”

Section: The Distinctive Composition and Flavour Of Palm Winementioning

confidence: 99%

“…1). The fresh sap can be directly consumed and has various beneficial metabolites, including organic acids (Doddipalla et al, 2022;Naknean et al, 2010;Nwaiwu et al, 2016;Pammi et al, 2021), vitamins (Barh & Mazumdar, 2008;Zongo et al, 2020), proteins (Pammi et al, 2021), phenolics (Xia et al, 2011), and minerals (Barh & Mazumdar, 2008). A shift from sugar fermentation to acidic fermentation generates a variety of derivative products, such as palm sugar, alcoholic beverages, and palm vinegar (González & De Vuyst, 2009;Limtong et al, 2020;Somawiharja et al, 2018;Zongo et al, 2020).…”

Section: The Distinctive Composition and Flavour Of Palm Winementioning

confidence: 99%

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The forgotten wine: understanding the ecology and composition of palm wine fermentation

Sumerta,

Ruan,

Howell

2024

Preprint

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Palm wine is an alcoholic beverage that has existed for centuries and has important economic and socio-culture values in many tropical and sub-tropical countries. Palm wine is made by spontaneous fermentation of palm sap by naturally occurring microbial communities, which determine product quality. Defining the core microbial communities driving the fermentation process is pivotal for the distinctive of palm wine characteristics; however, it is also challenging due to micro and macro-ecological factors, which contribute to geographic specificity. A dynamic consortium of microbial species occupies every stage of palm wine fermentation and consequently releasing metabolites to trigger growth of other associated species. Studies have been conducted to investigate palm wine composition and microbial diversity but these studies and have not been extrapolated to understand the function of microbial communities and metabolite diversity. In this review, we gather information of microbial communities and metabolite profiles from 47 published studies, covering a wide range of methodologies and regions to better understand the causal links between the principal microbial species and the metabolites of palm wine. We address palm wine quality across production regions to provide specific regional information to elevate our knowledge of this fermented beverage. This understanding will help to manage the causal effects of palm wine fermentation and define the regional signature of palm wine to help with the challenge of ensuring product quality in this unique, yet overlooked, fermented beverage.

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Section: The Distinctive Composition and Flavour Of Palm Winementioning

confidence: 99%

Section: The Distinctive Composition and Flavour Of Palm Winementioning

confidence: 99%

The forgotten wine: understanding the ecology and composition of palm wine fermentation

Sumerta,

Ruan,

Howell

2024

Preprint

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“…It is recognized that metabolites such as organic acids (lactic and acetic acids) and other flavoring compounds (esters and amino acids) are important components in palm wine tastes and flavors and metabolite profiles represent a collective phenotypic view that reflects palm wines microbial communities and consequently the overall quality of these beverages. Due to various considerations, notably nutritional, medicinal importance, inexpensiveness, health promoting benefits and easy availability, many research programs have been developed on palm wine, with respect to multiple aspects such as stability, physiological/nutritional changes, biochemical constituents, microbial flora associated physiochemical changes, metal profile, pasteurization and additives, and role of preservatives in shelf life ( Doddipalla et al, 2021 ). However, there is a dearth of information in understanding microbial and metabolic changes during the whole tapping process of various palm trees and research attempts should be planned to establish the daily quality of palm wine throughout tapping duration, with regard of beneficial aspects in one hand and in other hand to consumer health insurance.…”

Section: Introductionmentioning

confidence: 99%

Dynamics of microbial populations and metabolites of fermenting saps throughout tapping process of ron and oil palm trees in Côte d’Ivoire

et al. 2022

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Palm wine fermentation is a complex microbial process that evolves with tapping times. The dynamics in microbiota and metabolites throughout palm wine tapping days is still not established, which are critical for the distinctive characteristics of palm wine taste and quality, and thus the mastery of the daily quality fluctuation during tapping. We analyzed the changes in microbial community structure by amplicon sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region, and metabolite profile changes using mass spectrometry in palm wine collected over 25–30 days tapping of ron (Borassus aethiopum) and oil palms (Elaeis guineensis) from Côte d’Ivoire. The stage-wise collected palm wine samples showed distinct changes in microbial diversity and pH, supporting microbial community dynamics during palm wine tapping. Results highlighted the dominance of Saccharomyces cerevisiae in early stages and the emergence of non-Saccharomyces yeasts, particularly Hanseniaspora spp. in the later stages of oil palm wine tapping, vice versa in the case of ron palm wine tapping, with a unique presence of Saccharomycodes in the later stages (15–30 days). Fructophilic lactic acid bacteria (FLAB), mainly Fructobacillus and Leuconostoc, encountered in both types of palm wine tapping showed a decline at later stages of oil palm wine tapping. In this type of palm wine, acetic acid bacteria with genera Acetobacter and Glucanoacetobacter, by surpassing Lactobacillus in the last stage become dominant, whereas Lactobacillus remained dominant in ron palm wine throughout tapping days. The decline in the relative abundance of gevotroline and essential amino acids during the later stages of palm wine tapping (15–25 days) supports the difference in the health benefits of the palm wine obtained from different days of tapping, indicating that early stages of tapping is more nutritional and healthy than the later stages. The microbial dynamics may be a potential indicator of metabolite changes during palm sap fermentation, thus contributing to establish particular features of palm wines in different stages of tapping. This understanding of microbial ecology and chemical composition changes during palm wine tapping can be used as biomarkers to assess palm wine’s quality and help to design an optimum starter culture.

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Multi-platform metabolic profiling of the stages of production of locally made lambanog, a traditional Philippine alcoholic beverage

Tabago,

Marmeto,

Posadas

et al. 2024

Discov. Chem.

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Traditional alcoholic beverages contain a diverse range of metabolites that determine their taste and aroma profiles, as well as potential health benefits and possible toxicities. Furthermore, the metabolite levels can vary with the growing conditions of the raw materials and the production process, giving distinct profiles to products from different sources. Thus, the profiling of metabolites present in traditional alcoholic beverages is important for quality control, safety, and authentication purposes. In this study, the various metabolites that can be found in lambanog, a traditional Filipino coconut wine, are profiled using a multi-platform approach, together with the raw material and intermediates across the production process. Proton nuclear magnetic resonance (1H NMR) spectroscopy, liquid chromatography–mass spectrometry (LC–MS), and gas chromatography–mass spectrometry (GC–MS), were used to tentatively identify the metabolites present in samples from the different stages of lambanog production. 1H NMR spectroscopy has revealed the presence of ethanol, pyruvate, uracil, and sugars such as glycerol, fructose, mannitol, and glucose. GC–MS studies revealed potential compounds that may influence organoleptic properties in the different stages of lambanog production. Identifying and monitoring the identified metabolite components along the production process can aid future product and process developments, quality control, and authentication of lambanog and other traditional alcoholic beverages.

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Understanding metabolic perturbations in palm wine during storage using multi-platform metabolomics

Cited by 8 publications

References 29 publications

The forgotten wine: understanding the ecology and composition of palm wine fermentation

The forgotten wine: understanding the ecology and composition of palm wine fermentation

Dynamics of microbial populations and metabolites of fermenting saps throughout tapping process of ron and oil palm trees in Côte d’Ivoire

Multi-platform metabolic profiling of the stages of production of locally made lambanog, a traditional Philippine alcoholic beverage

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