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 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.