ABSTRACT

This project studied the microbiological quality and shelf life of palm wine sold in different markets in Umudike. Fifty (50) different samples were collected by random selection in four boaders over time from different “joints” and analysed for bacteria and yeast load and flora as Well as the antibiogram of the bacteria isolates, shelf life of the palm wine was monitored via sensory evaluation of their quality attributes (colour, aroma, taste, mouthfeel and acceptability during storage for (96hours). Obtained results show that the yeast population was on average of 1.53 x 106 cfu/ml with a range of 1.21 x 106 to 1.93 x 106 cfii/ml. Five bacteria and yeasts were isolated and identified with varying levels of occurrence including lactobacillus (64.12%), Leuconostoc (25.8%), Staphylococcus (74.03%), Bacillus (32.08) and yeasts (100%). The antibiogram of the bacteria isolates showed varying levels of susceptibility of the bacteria isolates to standard antibiotics. Staphylococcus was resistant to Amoxycillin, Cloxacillin Tetracycline, ceftazidime, Gentamycin and Cotrimoxazole but was susceptible to Oflaxacin, Chloramphenicle, Ciprofloxacin and Erythromycin with percentage susceptibility in the range of 51.3% to 100% Lactobacillus was resistant to Tetracycline and Cloxacillin only but showed susceptibility to the other drugs with 26.5% to 76.5% leuconostoc did show outright response to any of the drug but had the ratio of 30.8% to 76.9% susceptibility for the drugs in general bacillus was resistant to ceftazidime and Gentamycin only and recorded 18.8% to 81.3% susceptibility. The shelf life ofthe palm wine was an average oftwo days (48hours) in which it recorded exact acceptability score of 6.0 (66.7%) but scored a with 4.0 and 3.0on the third and fourth day respectively accounting to 44.4% and respectively