Microbiological And Physiochemical Studies Of Acetic Acid Bacteria And Yeast From Fresh And Soured Palm Wine

ABSTRACT

 Microbiological, physiochemical studies and biochemical contents of soured palm wine were determined during the characterization of soured palm wine. The isolation gave rise to two acetic acid bacteria: Acetobacter spp and Gluconobacter spp and seven yeasts: Saccharomyces cerevisiae, Saccharomyces uvarum, Saccharomyces globosus, Saccharomyces carisbergensis Saccharomyces chevalieri Schizosaccharomyces pombe and Saccharomyces cerevisiae dominated the yeast biota with a 100% occurrence in all the samples studied. Acetic acid bacteria were isolated only after the third day of tapping, when the levels alcohol is high and the sugar concentration is substantial. The samples were characterized and studied for their alcohol content, yeast occurrence, acetic acid bacteria occurrence, pH, Temperature, yeast microbial load, acetic acid bacteria microbial load and total sugars. The microbial load of Acetic acid bacteria in the palm wine ranges from 5.99 -6. 22 log10cfulml and for yeast: 3.78 - 4.11 logio cfu!ml. The physiological parameters studied varied with time. The pH values decreased from 6.36 to 3.56 at 0 hr to 96 hrs respectively. The alcohol content increased at the range of 3.41% v/v to 6.89 % v/v at 0 hr to 96 hrs respectively. The temperature of the palm wine was between 28 C -31°C for the 96hrs of sampling. The change in the temperature is as a result of the palm wine samples were stored at ambient temperature. The pH of the palm wine samples decreased exponentially with time from 4.8 as its highest value at Ohrs of sampling to 3.2. This increase is as a result of the production of acid in the palm wine over the fermentation process.