Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences

作     者：Detto Karamoko N’Dédé Théodore Deni Jean-Luc Aboya Moroh Koffi Maïzan Jean-Paul Bouatenin Koffi Marcellin Dje Detto Karamoko;N’Dédé Théodore Deni;Jean-Luc Aboya Moroh;Koffi Maïzan Jean-Paul Bouatenin;Koffi Marcellin Dje

作者机构：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 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2016年第7卷第9期

页      面：763-771页

学科分类：08[工学] 0812[工学-计算机科学与技术（可授工学、理学学位）] 

主　　题：Viscosity Palm Wine Fermentation Palm Oil Trees 

摘      要：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.