Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance
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...
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| Format: | Article |
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MDPI AG
2016-04-01
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| Series: | Beverages |
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| Online Access: | http://www.mdpi.com/2306-5710/2/2/9 |
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| author | Ogueri Nwaiwu Vincent I. Ibekwe Ekperechi S. Amadi Angela C. Udebuani Ferdinand C. Nwanebu Okechukwu I. Oguoma Justin C. Nnokwe |
| author_facet | Ogueri Nwaiwu Vincent I. Ibekwe Ekperechi S. Amadi Angela C. Udebuani Ferdinand C. Nwanebu Okechukwu I. Oguoma Justin C. Nnokwe |
| author_sort | Ogueri Nwaiwu |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-11T17:05:02Z |
| format | Article |
| id | doaj.art-7363f327e2e24f76813533604cd36a14 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-12-11T17:05:02Z |
| publishDate | 2016-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-7363f327e2e24f76813533604cd36a142022-12-22T00:57:43ZengMDPI AGBeverages2306-57102016-04-0122910.3390/beverages2020009beverages2020009Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products AbundanceOgueri Nwaiwu0Vincent I. Ibekwe1Ekperechi S. Amadi2Angela C. Udebuani3Ferdinand C. Nwanebu4Okechukwu I. Oguoma5Justin C. Nnokwe6Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UKDepartment of Microbiology, School of Science, Federal University of Technology, P.M.B. 1526, Owerri, NigeriaDepartment of Microbiology, School of Science, Federal University of Technology, P.M.B. 1526, Owerri, NigeriaDepartment of Biotechnology, School of Science, Federal University of Technology, P.M.B. 1526, Owerri, NigeriaDepartment of Microbiology, School of Science, Federal University of Technology, P.M.B. 1526, Owerri, NigeriaDepartment of Microbiology, School of Science, Federal University of Technology, P.M.B. 1526, Owerri, NigeriaDepartment of Microbiology, School of Science, Federal University of Technology, P.M.B. 1526, Owerri, NigeriaA 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.http://www.mdpi.com/2306-5710/2/2/9yeastspalm wine26S rRNAfermentation productsSacoglottis gabonensisproduct abundance |
| spellingShingle | Ogueri Nwaiwu Vincent I. Ibekwe Ekperechi S. Amadi Angela C. Udebuani Ferdinand C. Nwanebu Okechukwu I. Oguoma Justin C. Nnokwe Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance Beverages yeasts palm wine 26S rRNA fermentation products Sacoglottis gabonensis product abundance |
| title | Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance |
| title_full | Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance |
| title_fullStr | Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance |
| title_full_unstemmed | Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance |
| title_short | Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance |
| title_sort | evaluation of fermentation products of palm wine yeasts and role of sacoglottis gabonensis supplement on products abundance |
| topic | yeasts palm wine 26S rRNA fermentation products Sacoglottis gabonensis product abundance |
| url | http://www.mdpi.com/2306-5710/2/2/9 |
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