ABSTRACT

A total of ten (10) fresh palm wine samples were collected at guided random from local palm wine tappers in Umuahia, Abia State Nigeria. A total of 29 microbial species made up of 21 bacterial species and 8 fungal species were isolated from fresh palm wine samples. The said isolates includes Bacillus spp (2), Staphylococcus aureus (3), Escherichia coli (4), Lactobacillus spp (6), Micrococcus spp (2), Serratia spp (4), Saccharomyces spp (5), and Candida spp (3). The total viable microbial counts of fresh palm wine samples ranged from 2.04×103cfu/g to 7.71×103cfu/g, total coliform plate count (TCPC) from 2.04×103cfu/g to 5.37×103cfu/g, total lactic acid bacterial plate count (TLPC) from 5.44×103cfu/g to 7.71×103cfu/g, total bacterial plate count (TBPC) from 2.21×103cfu/g to 4.24×103cfu/g and total fungal plate count (TFPC) from 3.45×103cfu/g to 6.16×103cfu/g. From the findings in this study, it was observed that Lactobacillus spp is the most frequently occurring isolates with a percentage occurrence of 6(20.7%), followed by Saccharomyces spp 5(17.2%), then Serratia spp and Escherichia coli 4(13.8%), Candida spp and Staphylococcus aureus 3(10.3%), and finally Micrococcus spp and Bacillus spp 2(2.9%). The presence of these organisms in the wine is an indication of the poor hygienic state of the tappers, materials used and the method of tapping involved. This occurrence is of public health importance as the wine is consumed in almost every part of the country due to its nutritional, health and social significance. There is therefore the need for public awareness in the consumption of these wines to help promote the quality of these products to enhance their nutritional as well as avoiding the health risk that may be associated with the consumption of contaminated palm wine.

TABLE OF CONTENTS

Title Page   i

Certification iii

Dedication iv

Acknowledgement v

Table of Contents vi

List of Tables vii

Abstract x

CHAPTER ONE

1.0 Introduction 1

1.1 Aim and Objectives 2

CHAPTER TWO

2.0 Literature Review 4

2.1 Microbial Communities in Palm Wine 4

2.2 Biochemical Constituents of Palm Wine 6

2.3 Nutrient Composition 8

2.4 Derived Products 8

2.5 Health Benefits 8

2.5.1 Electrolytes 9

2.5.2 Magnesium 9

2.5.3 Iron 10

2.5.4 Manganese 11

2.5.5 Zinc 11

2.6 Water Soluble Vitamins, Sucrose and Proteins of Palm Sap 11

2.6.1 Thiamine 12

2.6.2 Riboflavin 12

2.6.3 Sucrose 12

2.6.4 Protein 13

2.7 Methods Employed For Identification of Microorganisms In Palm Wine 13

CHAPTER THREE

3.0 Materials and Methods 16

3.1 Collection of Samples 16

3.2 Sterilization of Materials 16

3.3 Preparation of Culture Media 16

3.4 Isolation of Bacteria and Yeast 16

3.5 Purification of Isolates 17

3.6 Identification of the Isolates 17

3.7 Identification of Bacterial Isolates 17

3.7.1 Gram Staining 17

3.7.2 Biochemical Tests 18

3.7.2.1 Catalase Test 18

3.7.2.2 Indole Test 18

3.7.2.3 Citrate Utilization Test 18

3.7.2.4 Hydrogen Sulphide (H2S) Production Test 19

3.7.2.5 Starch Hydrolysis 19

3.7.2.6 Motility, Indole, Urease (MIU) 19

3.7.2.7 Coagulase Test 20

3.7.2.8 Oxidase Test 20

3.8 Identification of Fungal Isolates 21

3.8.1 Colonial Morphology 21

3.8.2 Yeast Viability Staining 21

3.8.3 Sugar Fermentation 21

CHAPTER FOUR

4.0 Results 22

CHAPTER FIVE

5.0 Discussion and Conclusion 28

5.1 Discussion 28

5.2 Conclusion 30

References