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Article

Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance

1
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK
2
Department of Microbiology, School of Science, Federal University of Technology, P.M.B. 1526, Owerri, Nigeria
3
Department of Biotechnology, School of Science, Federal University of Technology, P.M.B. 1526, Owerri, Nigeria
*
Author to whom correspondence should be addressed.
Academic Editor: Shao Quan Liu
Beverages 2016, 2(2), 9; https://doi.org/10.3390/beverages2020009
Received: 7 February 2016 / Revised: 5 April 2016 / Accepted: 6 April 2016 / Published: 12 April 2016
(This article belongs to the Special Issue Fermented Beverages)
A preliminary evaluation of yeast fermented palm wine sourced from Imo State in Nigeria was carried out to establish compounds that contribute to the distinct flavor of the beverage and to determine if the product abundance is affected when the drink is supplemented with Sacoglottis gabonensis. Palm wine samples from two different trees Elaeis sp. and Raphia sp. (pH less than 5) that contain Saccharomyces cerevisiae and other yeast species identified by sequencing the D1/D2 domain of the 26S rRNA genes were used. Evaluation was carried out using high performance liquid chromatography (HPLC), atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) and gas chromatography-mass spectrometry (GC-MS). Samples contained 5.9–11.6, 2.2–7.1, 4.2–43.0, and 4.4–43.7 g/L of acetic acid, lactic acid, ethanol and glucose, respectively. Ethyl acetate, acetic acid and ethanol had the most aroma intensity and an assessment on the yeast metabolome database showed that 23 out of the 31 products detected were present in the database. Addition of Sacoglottis gabonensis supplement to a Raphia sp. palm wine sample showed lower abundance of acetoin, acetic acid, methylpropyl lactate, ethyl octanoate and propyl acetate. We conclude that Sacoglottis gabonensis supplementation could suppress specific compounds during palm wine fermentation. This knowledge could be applied in new product development for the beverage. View Full-Text
Keywords: yeasts; palm wine; 26S rRNA; fermentation products; Sacoglottis gabonensis; product abundance yeasts; palm wine; 26S rRNA; fermentation products; Sacoglottis gabonensis; product abundance
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MDPI and ACS Style

Nwaiwu, O.; Ibekwe, V.I.; Amadi, E.S.; Udebuani, A.C.; Nwanebu, F.C.; Oguoma, O.I.; Nnokwe, J.C. Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance. Beverages 2016, 2, 9. https://doi.org/10.3390/beverages2020009

AMA Style

Nwaiwu O, Ibekwe VI, Amadi ES, Udebuani AC, Nwanebu FC, Oguoma OI, Nnokwe JC. Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance. Beverages. 2016; 2(2):9. https://doi.org/10.3390/beverages2020009

Chicago/Turabian Style

Nwaiwu, Ogueri, Vincent I. Ibekwe, Ekperechi S. Amadi, Angela C. Udebuani, Ferdinand C. Nwanebu, Okechukwu I. Oguoma, and Justin C. Nnokwe. 2016. "Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance" Beverages 2, no. 2: 9. https://doi.org/10.3390/beverages2020009

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