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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.
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