ABSTRACT

Microbiological analysis of palm wine sold in Arochukwu was carried out. Twelve samples were randomly selected. Palm wine samples were analysed for microbial load and flora. Obtained results shows variation in the bacteria and fungi loads. The bacteria load had a mean of 3.6x108cfu/ml having a range of 2.6x108 to 4.2x108cfu/ml. the fungi load was a mean of 3.8x108cfu/ml and have a range of 2.6x108 to 4.9x108cfu/ml. The microflora reveal a wide range of bacteria and fungi isolates including species of staphylococcus, streptococcus, bacillus, E.coli, lactobacillus, klebsiella, with varying levels of occurance. Staphylococcus had 100% occurance and the general occurance was in the other staphylococcus (100%), lactobacillus (75%), bacillus and proteus(66.7%) streptococcus, klebsiella (41.9%) E.coli (25%). Also the fungi flora contains mainly yeasts and some moulds. Their respective occurances was in the following order saccharomyces cereviaceae (100%) saccharomyce (75%) candida (66.7%) agusillus (25%) penicillium(16.7%) fusarium (8.3%). Some of the members of microflora of the palm wine were believed to have health benefits while others may have potentials of pathogenicity. It was concluded that the microbiological quality of the palm wine sold in Arochukwu is low and it was recommended that personal and environmental hygiene of handlers of palm wine in Arochukwu is needed to prevent and control microbial contamination as much as possible.

TABLE OF CONTENT

Certification

Dedication

Acknowledgement

Table of Content

Lists of Tables

List of Figures

Abstract

CHAPTER ONE

1.0 Introduction                                                                                                

1.1 Historical Developments

1.2 Micro-Organism                     

1.3 Substrates    

1.4 Uses                  

1.5 Application of Citric Acid        

CHAPTER TWO

2.0 Literature Review         

2.1 Ecology                           

2.2 Taxonomy                

2.3 Banana    

2.4 Plantain    

CHAPTER THREE

3.0 Materials and Method    

3.1 Collection of Banana and Plantain Fruits    

3.2 Sampling  

3.3 Sterilization

3.4 Production of Citric Acid

 3.5 Citric Acid Determination

 3.6 Biomass Determination

 3.7 Determination of pH

 3.8 Determination of Total Solid

 3.9 Determination of Total Titrable Acid

3.10 Determination of Sugar Content

3.10.1 Lactophenol Cotton Blue Staining

CHAPTER FOUR

4.0 Results                                

CHAPTER FIVE

5.0 Discussion and Conclusion                    

5.1 Discussion

5.2 Conclusion

5.3 Recommendation

References