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Metabarcoding analysis and fermentation performance of the dominant fungal microbiota associated with the Algerian traditional date product “Btana”

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Abstract

The study highlights the fungal diversity of the traditional Algerian date’s product “Btana” prepared with direct Btana method (DBM) and undirect Btana method (UBM). Btana fungal populations were analyzed through 28S metabarcoding. Data treatment resulted in 122,997 reads representing three Phyla in which 76% reads (46 OTUs) belong to Ascomycota phylum. Zygosaccharomyces rouxii was the most prevailed species accounting for 35.40% of the total population. Similarity percentage analysis revealed a low level of resemblance in species in each of the two Btana types (DBM: 17.26%, UBM: 16.87). According to HPLC analysis, lactate was detected in nine samples within a range of 0.87-23.06 g/100g. Culture plating and subsequent D1/D2 domain of 28s DNA analysis showed the prevalence of Z. rouxii. Fermentation of non-renewed date medium revealed a high ethanol production (21.31 ± 2.89 g/100g) by Lachancea thermotolerans and 5.87 g/100g of lactates by Kluyveromyces delphensis. Enzymatic assay revealed a high esterase (C4) and naphtol-AS-BI-phosphohydrolase activity by L. thermotolerans, K. delphensis, and Pichia subpelliculosa, while a high level of α-fucosidase was recorded for L. thermotolerans and P. subpelliculosa. The current results demonstrated that the traditional date product Btana is a promising source for yeasts useful in production of value-added products like bioethanol and lactic acid using low-income date cultivars.

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Notes

  1. Fermentation products were transformed into molar carbon fractions to calculate carbon conversion balance as shown in Supplementary Table 2.

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Acknowledgements

The authors acknowledge Pr. Sebaihia and Dr. Djebbar Abla of the Laboratory of Molecular Biology, Genomics, and Bioinformatics, from the University Hassiba Benbouali of Chlef (Algeria) for their valuable comments and their constructive remarks and revision of the previous version of this manuscript.

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Authors and Affiliations

  1. Department of Life Science and Nature, Laboratory of Natural Saharian Resources, Adrar University, 1001, Adrar, Algeria

    Abdelkader Abekhti

  2. FARAH, Faculty of Veterinary Medicine, Department of Food Science, University of Liège, Quartier Vallée 2, Avenue de Cureghem, 10 4000, Liège, Belgium

    Bernard Taminiau & Georges Daube

  3. Quality Partner, 62 Rue Hayneux, 4040, Herstal, Belgium

    Carine Nezer

  4. 3BIO-BioTech, Université Libre de Bruxelles, Brusseles, Belgium

    Serge Hiligsman

  5. Laboratoire de Microbiologie Fondamentale et Appliquée, Faculté des Sciences de la Nature et de la Vie, Université d’Oran 1, 31100, Oran, Algeria

    Kihal Mabrouk

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  1. Abdelkader Abekhti
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  2. Bernard Taminiau
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Correspondence to Abdelkader Abekhti.

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Abekhti, A., Taminiau, B., Nezer, C. et al. Metabarcoding analysis and fermentation performance of the dominant fungal microbiota associated with the Algerian traditional date product “Btana”. Int Microbiol 24, 351–361 (2021). https://doi.org/10.1007/s10123-021-00166-0

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