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Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences
Laboratory of Food Microbiology and Biotechnology, Department of Biochemistry and Food Sciences, University Peleforo Gon Coulibaly of Korhogo, Korhogo, Cote d’Ivoire
Laboratory of Biotechnology and Food Microbiology, Department of Food Sciences and Technology, University Nangui Abrogoua of Abidjan, Abidjan, Cote d’Ivoire
Laboratory of Food Microbiology and Biotechnology, Department of Biochemistry and Food Sciences, University Peleforo Gon Coulibaly of Korhogo, Korhogo, Cote d’Ivoire
Laboratory of Biotechnology and Food Microbiology, Department of Food Sciences and Technology, University Nangui Abrogoua of Abidjan, Abidjan, Cote d’Ivoire
Laboratory of Biotechnology and Food Microbiology, Department of Food Sciences and Technology, University Nangui Abrogoua of Abidjan, Abidjan, Cote d’Ivoire
- 1 Laboratory of Food Microbiology and Biotechnology, Department of Biochemistry and Food Sciences, University Peleforo Gon Coulibaly of Korhogo, Korhogo, Cote d’Ivoire
- 2 Laboratory of Biotechnology and Food Microbiology, Department of Food Sciences and Technology, University Nangui Abrogoua of Abidjan, Abidjan, Cote d’Ivoire
- 3 Laboratory of Food Microbiology and Biotechnology, Department of Biochemistry and Food Sciences, University Peleforo Gon Coulibaly of Korhogo, Korhogo, Cote d’Ivoire
- 4 Laboratory of Biotechnology and Food Microbiology, Department of Food Sciences and Technology, University Nangui Abrogoua of Abidjan, Abidjan, Cote d’Ivoire
- 5 Laboratory of Biotechnology and Food Microbiology, Department of Food Sciences and Technology, University Nangui Abrogoua of Abidjan, Abidjan, Cote d’Ivoire
Food and Nutrition Sciences·Volume 07 (2016)·Pages 763–771·Published 25 July 2016·DOI10.4236/fns.2016.79077
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Abstract
The effects of variety and tapping length on several physical, biochemical, nutritional and micro-biological parameters (viscosity, pH, Total Titratable Acidity (TTA), fermenting microorganisms, contaminants) of palm wine extracted from two varieties of palm oil tree ( Dura and Tenera ) were studied. Each variety presented its own palm wine specific characteristics regarding the chosen parameters. Microbiological and biochemical contents of palm wine were determined during the tapping of Dura and Tenera felled oil palm trees for 4 weeks. Some differences in chemical compositions between fresh palm wine samples of two palm trees varieties were observed. The exudates obtained during the first day of tapping of Dura palm wine were very sugary, less sour and did not contain substantial concentrations of alcohol but the highest loads of microorganisms were observed in Tenera palm wine. Throughout the tapping of palm wine, yeasts and lactic acid bacteria population changed with undoubtedly influence on the palm wine quality.
KeywordsViscosityPalm WineFermentationPalm Oil Trees
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