To document and speed up research on the usefulness and selection of potential health-promoting bacterial starter cultures from unexplored fermented saps of various palm species in Côte d’Ivoire, benchmark tapping processes were successfully developed and implemented at field level. Therefore, spontaneously fermented saps of three palm species ( Elaeis guineensis , Raphia hookeri , Borassus aethiopum) were collected throughout tapping process and lactic acid bacteria (LAB) diversity and dynamics were studied through a multiphasic approach. Overall microbiological analysis revealed a LAB species diversity throughout tapping process. LAB isolates belonged to two main (GTG) 5 -PCR clusters, namely Fructobacillus durioni s (40.33%) and Leuconostoc mesenteroides (45.66%), with Leuconostoc pseudomesenteroides , Lactobacillus paracasei , Lactobacillus fermentum Weissella cibaria , Enterococcus casseliflavus and Lactococcus lactis occurring occasionally. LAB diversity was higher in fermented saps from E. guineensis (8 species) than those of R. hookeri (5 species) and B. aethiopum (3 species). Dynamic study revealed that F. durioni s and L. mesenteroides dominated the fermentations from the beginning until the end of tapping process in all palm wine types. But the earlier stages of the process were also populated by some species like W. cibaria , L. pseudomesenteroides and L. fermentum , which population decreased or disappeared after some days. Also, species of Enterococcus and Lactococcus genera were sporadically detected uniquely in sap from E. guineensis . This study is the first to investigate extensively the LAB diversity and dynamics throughout palm trees tapping process in Côte d’Ivoire and is relevant for future selection of health promoting bacteria.

中文翻译：

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科特迪瓦棕榈酒采摘过程中参与各种棕榈树汁液自发发酵的乳酸菌动态和物种多样性

为了记录和加速对来自科特迪瓦未开发的各种棕榈树种的发酵汁液的潜在促进健康的细菌发酵剂培养物的有用性和选择的研究，成功开发并在田间实施了基准攻丝工艺。因此，在整个割胶过程中收集了三种棕榈树种（Elaeis guineensis、Raphia hookeri、Borassus aethiopum）的自发发酵液，并通过多相方法研究了乳酸菌 (LAB) 的多样性和动态。总体微生物分析揭示了整个攻丝过程中 LAB 物种的多样性。LAB 分离株属于两个主要的 (GTG) 5-PCR 簇，即 Fructobacillus durionis (40.33%) 和 Leuconostoc mesenteroides (45.66%)，以及 Leuconostoc pseudomesenteroides、Lactobacillus paracasei、偶尔会出现发酵乳杆菌 Weissella cibaria、Enterococcus casseliflavus 和 Lactococcus lactis。来自 E. guineensis (8 种) 的发酵汁液的 LAB 多样性高于 R. hookeri (5 种) 和 B. aethiopum (3 种)。动态研究表明，在所有棕榈酒类型中，从开始到收割过程结束，F. durioni s 和 L. mesenteroides 主导了发酵过程。但该过程的早期阶段也有一些物种，如 W. cibaria、L.pseudomesenteroides 和 L.fermentum，这些物种在几天后减少或消失。此外，在来自 E. guineensis 的汁液中偶尔检测到肠球菌属和乳球菌属的物种。