Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Abidjan, Côte d'Ivoire.
Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, 795 001, Manipur, India.
Sci Rep. 2020 Feb 3;10(1):1715. doi: 10.1038/s41598-020-58587-2.
Palm wine, the most commonly consumed traditional alcoholic beverage in Western Africa, harbours a complex microbiota and metabolites, which plays a crucial role in the overall quality and value of the product. In the present study, a combined metagenomic and metabolomic approach was applied to describe the microbial community structure and metabolites profile of fermented saps from three palm species (Elaeis guineensis, Raphia hookeri, Borassus aethiopum) in Côte d'Ivoire. Lactobacillaceae (47%), Leuconostocaceae (16%) and Acetobacteriaceae (28%) were the most abundant bacteria and Saccharomyces cerevisiae (87%) the predominant yeasts in these beverages. The microbial community structure of Raphia wine was distinctly different from the others. Multivariate analysis based on the metabolites profile clearly separated the three palm wine types. The main differentiating metabolites were putatively identified as gevotroline hydrochloride, sesartemin and methylisocitrate in Elaeis wine; derivative of homoserine, mitoxantrone in Raphia wine; pyrimidine nucleotide sugars (UDP-D-galacturonate) and myo-Inositol derivatives in Borassus wine. The enriched presence of gevotroline (an antipsychotic agent) and mitoxantrone (an anticancer drug) in palm wine supports its therapeutic potential. This work provides a valuable insight into the microbiology and biochemistry of palm wines and a rationale for selecting functional microorganisms for potential biotechnology applications.
棕榈酒是西非最常饮用的传统酒精饮料，其蕴藏着复杂的微生物群和代谢物，这些对产品的整体质量和价值起着至关重要的作用。在本研究中，采用了一种组合的宏基因组学和代谢组学方法来描述科特迪瓦三种棕榈树种（油棕、红棕榈、非洲白棕）发酵汁液的微生物群落结构和代谢物特征。在这些饮料中，乳杆菌科（47%）、明串珠菌科（16%）和醋杆菌科（28%）是最丰富的细菌，而酿酒酵母（87%）是主要的酵母。红棕榈酒的微生物群落结构与其他两种明显不同。基于代谢物特征的多元分析清楚地将三种棕榈酒类型分开。主要的区分代谢物被推测为油棕酒中的盐酸格沃托林、 sesartemin 和甲基异柠檬酸；辣木酒中的同型半胱氨酸衍生物、米托蒽醌；白棕酒中的嘧啶核苷酸糖（UDP-D-半乳糖醛酸）和肌醇衍生物。在棕榈酒中丰富存在的格沃托林（一种抗精神病药物）和米托蒽醌（一种抗癌药物）支持了其治疗潜力。这项工作深入了解了棕榈酒的微生物学和生物化学，并为选择功能性微生物用于潜在的生物技术应用提供了依据。
