ABSTRACT
This work shows how to identify the various microorganisms in palm wine and how to isolate the pathogenic organisms in palm wine viz Γ’β¬ΛNKWUENUΓ’β¬, Γ’β¬ΛITIΓ’β¬, and Γ’β¬ΛIKOTΓ’β¬. The attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect-stem and fallen stem palm wine as shown in table 4.4 and 4.5.
Also, the type of microorganisms present varied. In Nkwuenu, the results show the growth of streptococcus, lactobacillus and leuconostoc, and in IkOT, the result shows the growth of micrococcus, lactobacillus and baccilus in it. The result shows the growth of sarcina and acetobacter, saccharomyces and candida were common in Nkwuenu and Iti for yeast identification at 6 hourly intervals for 3 days.
Also, the above observation shows that fermentation goes on in the market palm wine varieties even during storage. The microscopic and gram reaction of the microbe were also obtained both varieties for designation B the shape of the cell when view in a microscope is cocci in chain and in pairs which is streptococcus and its gram reaction is positive.
It was noted that the source of this microbes is contaminated from tapers knife, the bamboo, funnel, air, the bark of the palm tree and the remaining palm wine in the calabash, which are used to tap the palm wine from palm tree.
LIST OF TABLES
TABLE 1: NUTRITIONAL CONTENT OF PALM WINE
TABLE 2: COMPOSITION OF PALM SAP
TABLE 3: VARIATION OF PALM WINE COMPOSITION WITH
INCREASE IN FERMENTATION
TABLE 4: IDENTIFICATION OF SOME YEAST PRESENT
TABLE 5: IDENTIFICATION OF SOME BACTERIAL PRESENT
