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Table 1 Physicochemical analysis and yeast count of the taberna samples obtained from three coyol palms during the 15-day tapping process

From: Yeast species associated with spontaneous fermentation of taberna, a traditional palm wine from the southeast of Mexico

Taberna samples

Palm tree I

Palm tree II

Palm tree III

Total sugara (% w/v)

pH

Ethanol (% w/v)

Yeast countb

Total sugara (% w/v)

pH

Ethanol (% w/v)

Yeast countb

Total sugara (% w/v)

pH

Ethanol (% w/v)

Yeast countb

1c

11.63 ± 0.54*

7.26 ± 0.02*

nd

3.67 ± 0.03*

11.63 ± 0.54*

7.25 ± 0.02*

nd

3.67 ± 0.03*

11.63 ± 0.54*

7.25 ± 0.02*

nd

3.67 ± 0.04*

2

8.34 ± 0.33*

5.40 ± 0.01*

nd

4.81 ± 0.02*

8.37 ± 0.31*

6.07 ± 0.05**

nd

4.99 ± 0.01**

8.86 ± 0.40*

6.63 ± 0.03***

nd

4.94 ± 0.03**

3

9.45 ± 0.18*

5 ± 0.02*

nd

5.98 ± 0.04*

7.82 ± 0.01**

4.62 ± 0.14**

nd

6.08 ± 0.01**

7.80 ± 0.00**

5.24 ± 0.08***

nd

6.05 ± 0.11*,**

4

7.31 ± 0.02*

4.83 ± 0.01*

nd

6.86 ± 0.03*

7.31 ± 0.01*

4.36 ± 0.03**

nd

7.02 ± 0.06**

7.11 ± 0.31*

4.46 ± 0.07***

nd

6.98 ± 0.03**

5

5.30 ± 0.00*

4.7 ± 0.00*

0.69 ± 0.00*

6.56 ± 0.02*

4.49 ± 0.24**

4.37 ± 0.04**

0.35 ± 0.03**

6.74 ± 0.03**

5.27 ± 0.00*

4.42 ± 0.01**

0.69 ± 0.01*

6.65 ± 0.03***

6

1.91 ± 0.05*

4.73 ± 0.01*

0.24 ± 0.01*

6.10 ± 0.04*

1.91 ± 0.05*

4.34 ± 0.03**

0.24 ± 0.01*

6.43 ± 0.04**

1.90 ± 0.05*

4.33 ± 0.01**

0.24 ± 0.01*

6.34 ± 0.18*

7

3.44 ± 0.30*

4.80 ± 0.02*

0.19 ± 0.01*

6.19 ± 0.04*

3.28 ± 0.03*

4.45 ± 0.03**

0.19 ± 0.01*

5.67 ± 0.05**

5.79 ± 0.03**

4.68 ± 0.07***

0.26 ± 0.00**

5.80 ± 0.04***

8

5.87 ± 0.17*

4.52 ± 0.06*

0.27 ± 0.00*

6.19 ± 0.01*

4.73 ± 0.11**

4.57 ± 0.06*

0.25 ± 0.03*

5.75 ± 0.07**

6.51 ± 0.09***

4.57 ± 0.01*

0.25 ± 0.01*

5.86 ± 0.06***

9

7.17 ± 0.03*

4.38 ± 0.02*

0.71 ± 0.01a*

6.23 ± 0.02*

8.17 ± 0.20**

4.18 ± 0.02**

0.66 ± 0.00**

6.45 ± 0.03**

8.64 ± 0.08***

4.48 ± 0.01***

0.41 ± 0.02***

6.39 ± 0.07**

10

5.31 ± 0.01*

4.24 ± 0.01*

1.14 ± 0.01*

5.81 ± 0.02*

7.71 ± 0.16**

4.25 ± 0.00*

1.02 ± 0.02*

6.14 ± 0.03**

5.61 ± 0.03*

4.41 ± 0.04**

1.50 ± 0.18*

6.06 ± 0.10**

11

1.91 ± 0.03*

4.15 ± 0.00*

4.33 ± 0.12*,**

5.15 ± 0.02*

1.42 ± 0.06**

4.14 ± 0.09*

4.37 ± 0.02**

6.47 ± 0.03**

1.16 ± 0.01***

4.26 ± 0.01**

4.06 ± 0.09*

6.14 ± 0.04***

12

1.90 ± 0.04*

4.07 ± 0.01*

4.40 ± 0.34*

4.15 ± 0.08*

1.39 ± 0.01**

4.05 ± 0.03*

4.80 ± 0.09*

4.57 ± 0.09**

0.84 ± 0.00***

4.5 ± 0.01**

4.49 ± 0.02*

4.47 ± 0.05**

13

0.61 ± 0.04*

4.35 ± 0.02*

4.57 ± 0.02*

3.19 ± 0.02*

1.23 ± 0.02**

4.07 ± 0.03**

4.85 ± 0.05**

3.82 ± 0.01**

0.73 ± 0.01***

4.29 ± 0.03***

4.58 ± 0.02*

3.66 ± 0.04***

14

1.81 ± 0.15*

3.96 ± 0.01*

5.26 ± 0.03*

3.28 ± 0.02*

1.35 ± 0.09**

4.08 ± 0.07**

4.84 ± 0.03**

3.50 ± 0.07*

0.70 ± 0.01***

4.17 ± 0.01***

3.59 ± 0.01***

3.44 ± 0.31*

15

1.80 ± 0.06*

4.00 ± 0.04*

4.89 ± 0.15*

2.83 ± 0.13*

1.81 ± 0.13*

4.02 ± 0.05*

4.81 ± 0.05*

3.51 ± 0.06**

0.88 ± 0.03***

4.11 ± 0.01***

4.64 ± 0.05*

3.34 ± 0.11***

  1. The data are the mean of two repetitions for each sample taken on different days ± standard deviation. The comparison of means was made between the same parameter among palm trees; mean values followed by different number of superscript asterisks are statistically different (Fisher’s LSD at P ≤ 0.05). aTotal sugar indicates the combined sucrose, glucose, and fructose content of a sample. bYeast count is given as Log10 colony forming units (CFU)/mL. cThe data for sample 1 is identical for all three palm trees, because the sap from each palm tree was mixed (for more volume) and only the one mixed sample was analyzed. w/v: weight/volume; nd: none detected