Microbial Characterization and Probiotic Profiling of Starter Cultures in Palm Wine Fermentation: A Biotechnological Assessment

Abstract: Palm wine, a traditional fermented beverage vital to West and Central Africa’s socio-cultural fabric, faces challenges in quality and safety due to spontaneous fermentation. This study aimed to develop standardized starter cultures by isolating and characterizing dominant fermentative microorganisms from Nigerian Elaeis guineensis (oil palm) and Raphia hookeri (raphia palm) sap. Microbial dynamics were monitored over 36 hours, revealing high initial aerobic flora (10⁸ CFU/mL) and yeast populations (10⁶ CFU/mL). Biochemical and molecular analyses identified Saccharomyces cerevisiae (yeast) and Leuconostoc mesenteroides (LAB) as dominant species, exhibiting robust stress tolerance (15% ethanol, 45°C) and probiotic potential, with 89–90% survival under simulated gastrointestinal conditions. LAB isolates demonstrated significant acidification (∆pH ≥1.5) and bile salt tolerance (88–90% survival), while both yeast and LAB showed non-hemolytic activity and antibiotic susceptibility, confirming safety. Starter cultures of these strains enabled consistent fermentation, enhancing ethanol yield (5.2–7.0% v/v) and flavor compound production. The study highlights the potential of S. cerevisiae and L. mesenteroides as multifunctional starter cultures to standardize palm wine production, ensuring reproducibility, safety, and probiotic functionality. These findings bridge traditional practices with biotechnological innovation, offering scalable solutions to improve quality, extend shelf-life, and position palm wine as a functional health beverage in global markets. Collaborative efforts to integrate these cultures into artisanal production could empower rural economies while preserving cultural heritage.