Search Ferments from Microorganisms Isolated from the Sap of the Oil Palm (Elaeis guineensis)

Main Article Content

Karamoko Detto
Moroh Jean-Luc Aboya
Kokora Aya Philomène
Tiba Zogbé Yogonin
Dje Koffi Marcellin


The aim of this study is the search for ferments from microorganisms isolated from the sap of the oil palm. It consisted in determining, before and after 24 hours of fermentation, the physicochemical and microbiological parameters of palm wine using standard methods. The pH, the rate of reducing sugars and the dry matter levels decrease while the acidity, vitamin C and the water content increase after 24 hours of fermentation. The pH decreases from 3.56±0.01 to 3.24±0.01 in Dura palm wines with the Pisi Sab S10 microorganism, while in Pisifera wine this pH increases from 3.93±0.01 to 3.82±0.01 with Pisi Sab 30S3. The titrable acidities increase from 0.71%±0.01 to 0.79%±0.01 in the sap of the Dura palm with the Pisi Sab S10 microorganism, while in the wine of Pisifera the rate increases from 0.67%±0.01 to 0.76%±0.01 with the microorganism Pisi Sab 30S3. Reducing the levels of sugar decrease to minimum values. They increase from 86.34±0.02 to 42.05±0.01 mg/mL in the sap of the Dura palm with the Pisi Sab S10 microorganism, whereas in that of the Pisifera wine, the rate increases from 32.07±0.02 to 14.53±0.02 mg/mL with the Pisi Sab 30S3 microorganism. The level of alcohol increases to reach maximum values of 4.24%±0.01 with the Pisi Sab S10 microorganism in Dura palm sap and 4.29%±0.01 in Pisifera sap with the Pisi Sab microorganism. 30S3. The microorganism giving the best organoleptic qualities in the sap of the Dura palm is Pisi Sab S10 while that of Pisifera is Pisi Sab 30S3. These microorganisms thanks to their efficiencies could be used as ferments in the agro-food industries.

Palm wine, physicochemical parameters, microorganisms, ferment

Article Details

How to Cite
Detto, K., Aboya, M. J.-L., Philomène, K. A., Yogonin, T. Z., & Marcellin, D. K. (2020). Search Ferments from Microorganisms Isolated from the Sap of the Oil Palm (Elaeis guineensis). Asian Journal of Advances in Agricultural Research, 13(4), 16-23.
Original Research Article


Badis A, Laouabdia-Sellami N, Guetarni D, Kihal M, Ouzrout R. Caractérisation phénotypique des bactéries lactiques isolées à partir de lait cru de chèvre de deux populations caprines locales «Arabia et Kabyle». Science and Technology. 2005;23:30-37.

Yateem A, Balba MT, AL-Surrayai T, AL-Mutairi B, Aldaher R. Isolation of lactic acid bacteria with probiotic potential from camel milk. International Journal of Dairy Science. 2008;3:194-199.

FAO. Fermented fruits and vegetables. A global perspective. Agricultural Services Bulletin. Food and Agricultural Organization, Italie. 1998;189.

Tchiendji C. The palm wine of Elaeis guineensis. Thesis. Higher School of Agronomy and Food Industries, University of Nancy (France). 1985;1-189.

Karamoko D, Djeni NT, N’guessan KF, Bouatenin KMJP, Dje KM. The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage. Food Control. 2012;26:504-511.

Kassas Z. Growth of strains of lactic acid bacteria of technological and/or probiotic interest. Thesis, Faculty of Sciences, Department of Biochemistry, Laboratory of Applied Biochemistry and Microbiology, University of Badjimokhtar– Annaba. 2017;1-158.

Bernfeld D. Analyse β et α, in methods in enzymology 1, S. P. Colowick end N. O. K., Academyc Press, Indian National Congress, New York. 1955;149-154.

Obi CN, Nkwo AM, Ogbulie JN. Assessment of microbial growth and survival in fresh rafia palmwine from Umuariaga community, Ikwuano L. G. A. Abia State, Nigeria. International Journal of Current Microbiology and Applied Sciences. 2015;4(1):484-494.

Ukwuru MU, Awah JI. Properties of palm wine yeasts and its performance in wine making. African Journal of Biotechnology. 2013;12(19):2670-2677.

Karadeniz F. Main organic acid distribution of authentic citrus juices in Turkey. Journal of Argricultural. 2004;28:267-271.

Amoa-awua WK, Sampson E, Tano K, Debrah. Growth of yeasts, lactic and acetic bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana. Journal of Applied Microbiology. 2007;47:1-8.

Singaravadivel K, Alagusundaram K, Hariharan B. Physicochemical properties of fresh and stored coconut palm toddy. Department of Food Microbiology, Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu, India. Open Access Scientific Reports. 2012;1(8):1-2.

Akalin AS, Gönç SY, Akbast. Variation in organic acids content during ripening of pickled white cheese. Journal of Dairy Science. 2002;85:1670-1676.

Soyer Y, Koca N, Karadeniz F. Organic acid profile of Turkish white grapes and grape juices. Journal of Food Composition and Analysis. 2003;16:629-636.