This study aimed to explore communities and the ethanol-fermenting ability of yeasts in fresh coconut, palmyra, and nipa palm saps. From the 90 samples of coconut, palmyra, and nipa palm saps, 204 yeast isolates were isolated and identified as 15 species in the phylum Ascomycota and a species (one strain) in Basidiomycota. Saccharomyces cerevisiae, Hanseniaspora guilliermondii, and Lachancea thermotolerans were found in the saps of all three palm species. Candida tropicalis and Pichia kudriavzevii were obtained from the coconut and palmyra palm saps, Hanseniaspora vineae, Lachancea fermentati, and Pichia manshurica were present in the coconut and nipa palm saps, whereas Torulaspora delbrueckii was found in the palmyra and nipa palm saps. The species with the highest occurrence in the saps of coconut, palmyra, and nipa palms was S. cerevisiae with 76.67%, 86.70%, and 100% frequency of occurrence, respectively. Using principal coordinates analysis for ordination, no marked difference was observed in the yeast communities from the saps of the three palm species. A total of 199 isolates were found to possess ethanol-fermentation ability when cultivated using shake flask in 160 g/L of glucose medium at 28°C for 48 h. Lachancea fermentati YSP-383, isolated from nipa palm sap, produced the highest amount of ethanol (76.74 g/L). Twenty-six isolates of Candida sanyaensis (1), C. tropicalis (1), H. guilliermondii (7), L. fermentati (8), L. thermotolerans (1), Pichia kudriavzevii (2), and S. cerevisiae (6) produced high amounts of ethanol ranging from 69.57 to 76.74 g/L. The result demonstrated that yeasts in the palm saps could play roles in the natural fermentation of palm saps.

本研究旨在探索新鲜椰子、棕榈树和尼帕棕榈树液中酵母菌的群落和乙醇发酵能力。从椰子、棕榈树和尼帕棕榈树液的 90 份样品中，分离出 204 株酵母菌，并鉴定为子囊菌门中的 15 种和担子菌门中的一种（一株）。在所有三种棕榈树种的汁液中都发现了酿酒酵母、Hanseniaspora guilliermondii和Lachancea thermotolerans 。从椰子和棕榈树汁液、Hanseniaspora vineae、Lachanceafermentati和Pichia manshurica中获得热带念珠菌和Pichia kudriavzevii存在于椰子和尼帕棕榈树液中，而德氏环孢霉存在于棕榈树和尼帕棕榈树液中。在椰子、棕榈树和尼帕棕榈树液中出现率最高的物种是酿酒酵母，其出现频率分别为 76.67%、86.70% 和 100%。使用主坐标分析进行排序，在来自三种棕榈树汁液的酵母群落中没有观察到显着差异。使用摇瓶在 160 g/L 葡萄糖培养基中 28°C 培养 48 h 时，共发现 199 个分离株具有乙醇发酵能力。乳酸菌发酵从尼帕棕榈树液中分离的 YSP-383 产生的乙醇量最高 (76.74 g/L)。26 株三亚假丝酵母(1)、热带假丝酵母(1)、H. guilliermondii (7)、发酵乳杆菌(8)、耐热乳杆菌( 1)、库德里亚毕赤酵母(2) 和酿酒酵母( 6) 产生大量乙醇，范围从 69.57 到 76.74 g/L。结果表明，棕榈汁中的酵母菌可以在棕榈汁的自然发酵中发挥作用。