title: Microbial diversity and biochemical characteristics of Borassus akeassii wine.
abstract: Palm wine produced traditionally and consumed by many people in the South-West of Burkina Faso is subject to alteration. In this study, we carried out a follow-up of two palm wines' fermentation during the 10 days in which palm wines are classically produced and consumed. We monitored biochemical characteristics of fermenting wines as well as followed the microflora kinetics using culture-dependent and culture-independent methods. The analysis of the acid content and the bacterial population revealed the correlation between the development of Lactic acid bacteria, acetic acid, and total acidity. Ribosomal intergenic spacer analysis and sequencing results revealed different yeast and bacterial populations for the two palm wines. Although Saccharomyces cerevisiae remained the sole yeast species in one fermentation, it was quickly replaced by Clavispora lusitaniae in the second fermentation, which had never been described until now in palm wine. When considering bacteria, the species Corynebacterium sp., Lactobacillus casei, Lactobacillus paracasei and Leuconostoc sp. were detected in both palm wines. But we also detected Acetobacter pasteurianus, Bacillus cereus and Bacillus thuringiensis in the second fermentation.
  
  
  CONCLUSIONS
  Our results highlight the evolution of palm wine during the 10 days separating palm tapping and consumption of the fermented wine. The fermentation step is performed within few hours and completed after 24 h. The next days, its acidity increases progressively with the production of lactic and acetic acids by bacteria. The high production of acetic acid is very likely one of the main cause of palm wine degradation during this period. This indicates that the solution to palm wine preservation might be protection against oxygen, as well as the limit of bacterial growth through the use of preservatives.
authors.affiliation: Laboratory of Microbiology and Biotechnology, Department of Biochemistry and Microbiology, Research Center in Biological, Food and Nutrition Sciences (CRSBAN), University of Ouagadougou, Ouagadougou, Burkina Faso. tapsobaf@gmail.com, francois.tapsoba@univ.ouaga.bf.|UMR1083 Sciences pour l'Œnologie, INRA, Montpellier, France. tapsobaf@gmail.com, francois.tapsoba@univ.ouaga.bf.
authors.forename: F
authors.initials: F
authors.lastname: Tapsoba
authors.affiliation: Laboratory of Food Technology, Department of Biochemistry and Microbiology, University of Ouagadougou, Ouagadougou, Burkina Faso.
authors.forename: A
authors.initials: A
authors.lastname: Savadogo
authors.affiliation: UMR1083 Sciences pour l'Œnologie, INRA, Montpellier, France.|UMR1083 Sciences pour l'Œnologie, Montpellier SupAgro, Montpellier, France.|UMR1083 Sciences pour l'Œnologie, Montpellier University, Montpellier, France.
authors.forename: J-L
authors.initials: JL
authors.lastname: Legras
authors.affiliation: Laboratory of Clinical Biochemistry and Pharmacology, Department of Biochemistry and Microbiology, University of Ouagadougou, Ouagadougou, Burkina Faso.
authors.forename: C
authors.initials: C
authors.lastname: Zongo
authors.affiliation: Laboratory of Microbiology and Biotechnology, Department of Biochemistry and Microbiology, Research Center in Biological, Food and Nutrition Sciences (CRSBAN), University of Ouagadougou, Ouagadougou, Burkina Faso.|Laboratory of Food Technology, Department of Biochemistry and Microbiology, University of Ouagadougou, Ouagadougou, Burkina Faso.
authors.forename: A S
authors.initials: AS
authors.lastname: Traore
mesh_terms: D019342:Acetic Acid / Q000378:metabolism; D000091:Acetobacter / Q000302:isolation & purification / Q000378:metabolism; D028023:Arecaceae / Q000378:metabolism* / Q000382:microbiology*; D003352:Corynebacterium / Q000302:isolation & purification / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000302:isolation & purification / Q000378:metabolism; D007934:Leuconostoc / Q000302:isolation & purification / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000302:isolation & purification / Q000378:metabolism; D014920:Wine / Q000382:microbiology*
chemical_list: D019344:Lactic Acid; D019342:Acetic Acid
keywords: Borassus akeassii wine; IGS; ITS; biochemical characteristics; microbial diversity