Microbiology Research Unit, Faculty of Life Sciences, School of Human Sciences, London Metropolitan University, London, UK.
J Appl Microbiol. 2012 Dec;113(6):1428-41. doi: 10.1111/jam.12014. Epub 2012 Oct 12.
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.
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: 3.48-4.12, titratable acidity: 1.67-3.50 mg KOH g(-1), acetic acid: 0.16-0.37%, alcohol content: 0.30-2.73%, sugars (degrees Brix): 2.70-8.50. 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.
fermentation of palm sap from B. akeassii involved multi-yeast-LAB-AAB cultures at genus, species and intraspecies level.
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.
研究西非新发现的棕榈树——波那帕果（Borassus akeassii）树液发酵过程中主要可培养微生物的理化特性，尤其是基因型多样性。
采用常规方法进行理化特性分析。微生物的鉴定包括酵母的 26S rRNA 基因、乳酸菌（LAB）和醋酸菌（AAB）的 16S rRNA 和 gyrB 基因的表型和测序。分别通过扩增 ITS1-5.8S rDNA-ITS2/16S-23S rDNA ITS 区和重复序列基序 PCR（rep-PCR）筛选微生物的种间和种内基因型多样性。样品的理化特性为：pH：3.48-4.12，可滴定酸度：1.67-3.50mg KOH g(-1)，醋酸：0.16-0.37%，酒精含量：0.30-2.73%，糖度（Brix 度）：2.70-8.50。酵母主要包括酿酒酵母和节丝酵母属、伊萨酵母属、假丝酵母属、毕赤酵母属、汉逊酵母属、科代马氏酵母属、裂殖酵母属、三角酵母属和毕赤酵母属。植物乳杆菌是主要的乳酸菌。还鉴定了其他三种乳酸菌，以及肠膜明串珠菌、果糖脆杆菌和链球菌。醋酸菌包括九个醋酸杆菌属物种，其中印度尼西亚醋酸杆菌为主要物种。此外，还鉴定了氧化葡萄糖酸杆菌和醋谷戊糖杆菌的分离株。一些微生物的种内多样性也得到了观察，包括四个印度尼西亚醋酸杆菌的基因型、三个热带假丝酵母的基因型、三个发酵乳杆菌的基因型和两个酿酒酵母、藤仓赤酵母、副 Rugosa 假丝酵母和热带醋酸杆菌的基因型。
波那帕果树液发酵涉及多酵母-乳酸菌-醋酸菌的培养，涉及属、种和种内水平。
首次描述了波那帕果树酒的微生物学和理化特性。以前没有报道过棕榈酒乳酸菌和醋酸菌的基因型多样性，这为更好地了解发酵过程提供了有价值的信息，可用于提高产品质量和开发附加值副产品。
