Fermentation Dynamics of Naturally Fermented Palm Beverages of West Bengal and Jharkhand in India

The term ‘toddy’ represents a group of different varieties mild-alcoholic palm beverages coastal and inland India, produced from the fresh saps various trees through uncontrolled natural fermentation. In this study, we analysed successional changes microbial abundances physico-chemical parameters during fermentation (0 h to 48 h) taal toddy, prepared Palmyra palm, khejur date West Bengal Jharkhand in India. Microorganisms levels were isolated grouped using repetitive element sequence-based PCR (rep-PCR) technique identified by sequencing 16S rRNA gene D1-D2 region 26S for bacteria yeasts, respectively. Enterococcus faecalis, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei yeast Saccharomyces cerevisiae toddy. During fermentation, average pH total sugar content samples both toddy decreased, whereas gradual rise was observed contents acidity, alcohol, ester protein. Bio-active potential (presence phenolics flavonoids) also h), where phenolics, flavonoids resulting anti-oxidant activity found higher end-product than sap, indicating as functional low-alcoholic drink. Lastly, it can be concluded that inter-variable dynamics interrelation, which turn depend on number local factors, regulate overall determine product quality.