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Palm wine, the most commonly consumed traditional alcoholic beverage in Western Africa, harbours a complex microbiota and metabolites, which plays a crucial role in the overall quality and value of the product. In the present study, a combined metagenomic and metabolomic approach was applied to describe the microbial community structure and metabolites profile of fermented saps from three palm species ( Elaeis guineensis ,  Raphia hookeri ,  Borassus aethiopum ) in Côte d’Ivoire.  Lactobacillaceae  (47%),  Leuconostocaceae  (16%) and  Acetobacteriaceae  (28%) were the most abundant bacteria and  Saccharomyces cerevisiae  (87%) the predominant yeasts in these beverages. The microbial community structure of  Raphia  wine was distinctly different from the others. Multivariate analysis based on the metabolites profile clearly separated the three palm wine types. The main differentiating metabolites were putatively identified as gevotroline hydrochloride, sesartemin and methylisocitrate in  Elaeis  wine; derivative of homoserine, mitoxantrone in  Raphia  wine; pyrimidine nucleotide sugars (UDP-D-galacturonate) and myo-Inositol derivatives in  Borassus  wine. The enriched presence of gevotroline (an antipsychotic agent) and mitoxantrone (an anticancer drug) in palm wine supports its therapeutic potential. This work provides a valuable insight into the microbiology and biochemistry of palm wines and a rationale for selecting functional microorganisms for potential biotechnology applications.

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire