ArticleScientific reports2020
Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d'Ivoire.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Environmental contributors to bacterially dominated fermenting consortia of artisanal Mezcal.BMC microbiology · 2026Article
- Microbial ecology of fermented foods.FEMS yeast research · 2026Review
- Changes in microbial communities during the spoilage of palm wine stored at room temperature.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- Integrated microbiomic and metabolomic dynamics of Yi traditional fermented liquor.Food chemistry: X · 2024Article
- Intracellular invertase hyperproducing strain of Saccharomyces cerevisiae isolated from Abagboro palm wine.Scientific reports · 2023Article
- First report on metagenomics and their predictive functional analysis of fermented bamboo shoot food of Tripura, North East India.Frontiers in microbiology · 2023Article
- Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej.Scientific reports · 2022Article
- Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages.Foods (Basel, Switzerland) · 2022Review
- Dynamics of microbial populations and metabolites of fermenting saps throughout tapping process of ron and oil palm trees in Côte d'Ivoire.Frontiers in microbiology · 2022Article
- Metagenomic-Metabolomic Mining ofFrontiers in microbiology · 2022Article
- Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape.Foods (Basel, Switzerland) · 2021Review
- Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in KalparasaFrontiers in microbiology · 2021Article
- Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine.Frontiers in microbiology · 2021Article
- Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages.Foods (Basel, Switzerland) · 2020Review
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6 authors.
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Abstract
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.
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