Ecological and nutritional changes underlay the contributions of yeasts in fermentation dynamics of palm wine
We investigate a range of palm wine fermentation dynamics to unpick the contributions of microbial species, composition of the must, and abundance of yeasts. We performed amplicons sequencing to identify microbial communities from palm wine samples, collected from Bali, Indonesia. Our findings revea...
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| creator | Sumerta, I Nyoman HOWELL, KATE |
| description | We investigate a range of palm wine fermentation dynamics to unpick the contributions of microbial species, composition of the must, and abundance of yeasts. We performed amplicons sequencing to identify microbial communities from palm wine samples, collected from Bali, Indonesia. Our findings revealed a swift fermentation process through the depletion of sugar within a few days, indicating a short shelf life of palm wine. Mixed acidic fermentation accompanied by the growth of lactic acid and acetic acid bacteria occurred at the same time as ethanol production. |
| doi_str_mv | 10.26188/27092398 |
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We performed amplicons sequencing to identify microbial communities from palm wine samples, collected from Bali, Indonesia. Our findings revealed a swift fermentation process through the depletion of sugar within a few days, indicating a short shelf life of palm wine. Mixed acidic fermentation accompanied by the growth of lactic acid and acetic acid bacteria occurred at the same time as ethanol production.</description><identifier>DOI: 10.26188/27092398</identifier><language>eng</language><publisher>The University of Melbourne</publisher><subject>Food chemistry and food sensory science ; Food sciences not elsewhere classified ; Microbial ecology ; Microbial genetics ; Mycology</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>780,1894</link.rule.ids><linktorsrc>$$Uhttps://commons.datacite.org/doi.org/10.26188/27092398$$EView_record_in_DataCite.org$$FView_record_in_$$GDataCite.org$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Sumerta, I Nyoman</creatorcontrib><creatorcontrib>HOWELL, KATE</creatorcontrib><title>Ecological and nutritional changes underlay the contributions of yeasts in fermentation dynamics of palm wine</title><description>We investigate a range of palm wine fermentation dynamics to unpick the contributions of microbial species, composition of the must, and abundance of yeasts. We performed amplicons sequencing to identify microbial communities from palm wine samples, collected from Bali, Indonesia. Our findings revealed a swift fermentation process through the depletion of sugar within a few days, indicating a short shelf life of palm wine. Mixed acidic fermentation accompanied by the growth of lactic acid and acetic acid bacteria occurred at the same time as ethanol production.</description><subject>Food chemistry and food sensory science</subject><subject>Food sciences not elsewhere classified</subject><subject>Microbial ecology</subject><subject>Microbial genetics</subject><subject>Mycology</subject><fulltext>true</fulltext><rsrctype>image</rsrctype><creationdate>2024</creationdate><recordtype>image</recordtype><sourceid>PQ8</sourceid><recordid>eNqVzjsOwjAQBFA3FAgouMG2FEA-EiQ1CuIA9NHibBJL9jqyHSHfniSCA1CNRvOKEWKfJqfskhbFObsmZZaXxVqYSlptOyVRA3IDPAangrI8ddkjd-Rh5IacxgihJ5CWJ_EaZ-PBthAJffCgGFpyhjjgPEETGY2SCxlQG3grpq1Ytag97b65EYd79bw9jg0GlCpQPThl0MU6Terlav27mv9jP2UsS1g</recordid><startdate>20240924</startdate><enddate>20240924</enddate><creator>Sumerta, I Nyoman</creator><creator>HOWELL, KATE</creator><general>The University of Melbourne</general><scope>DYCCY</scope><scope>PQ8</scope></search><sort><creationdate>20240924</creationdate><title>Ecological and nutritional changes underlay the contributions of yeasts in fermentation dynamics of palm wine</title><author>Sumerta, I Nyoman ; HOWELL, KATE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-datacite_primary_10_26188_270923983</frbrgroupid><rsrctype>images</rsrctype><prefilter>images</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Food chemistry and food sensory science</topic><topic>Food sciences not elsewhere classified</topic><topic>Microbial ecology</topic><topic>Microbial genetics</topic><topic>Mycology</topic><toplevel>online_resources</toplevel><creatorcontrib>Sumerta, I Nyoman</creatorcontrib><creatorcontrib>HOWELL, KATE</creatorcontrib><collection>DataCite (Open Access)</collection><collection>DataCite</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Sumerta, I Nyoman</au><au>HOWELL, KATE</au><format>book</format><genre>unknown</genre><ristype>GEN</ristype><title>Ecological and nutritional changes underlay the contributions of yeasts in fermentation dynamics of palm wine</title><date>2024-09-24</date><risdate>2024</risdate><abstract>We investigate a range of palm wine fermentation dynamics to unpick the contributions of microbial species, composition of the must, and abundance of yeasts. We performed amplicons sequencing to identify microbial communities from palm wine samples, collected from Bali, Indonesia. Our findings revealed a swift fermentation process through the depletion of sugar within a few days, indicating a short shelf life of palm wine. Mixed acidic fermentation accompanied by the growth of lactic acid and acetic acid bacteria occurred at the same time as ethanol production.</abstract><pub>The University of Melbourne</pub><doi>10.26188/27092398</doi><oa>free_for_read</oa></addata></record> |
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| subjects | Food chemistry and food sensory science Food sciences not elsewhere classified Microbial ecology Microbial genetics Mycology |
| title | Ecological and nutritional changes underlay the contributions of yeasts in fermentation dynamics of palm wine |
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