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 v
Lists
of Tables vi
List
of Figures vii
Abstract viii
CHAPTER
ONE
1.0
Introduction 1
1.1
Historical Developments 2 1.2 Micro-Organism 3
1.3
Substrates 4
1.4
Uses 5
1.5
Application of Citric Acid 6
CHAPTER TWO
2.0
Literature Review 7
2.1
Ecology 8
2.2
Taxonomy 9
2.3
Banana 11
2.4
Plantain 12
CHAPTER THREE
3.0
Materials and Method 19
3.1
Collection of Banana and Plantain Fruits 19
3.2
Sampling 19
3.3
Sterilization 19
3.4
Production of Citric Acid 19
3.5 Citric Acid Determination 20
3.6 Biomass Determination 20
3.7 Determination of pH 20
3.8 Determination of Total Solid 21
3.9 Determination of Total Titrable Acid 21
3.10
Determination of Sugar Content 22
3.10.1
Lactophenol Cotton Blue Staining 23
CHAPTER
FOUR
4.0
Results 24
CHAPTER
FIVE
5.0
Discussion and Conclusion 30
5.1
Discussion 30
5.2
Conclusion 31
5.3
Recommendation 31
References
LIST OF
TABLES
Tables Title Page
1 Changes in characteristics of banana peel during
the fermentation process 25
2 Changes in characteristics of banana peel
during the fermentation process 26
CHAPTER ONE
1.0
INTRODUCTION
1.1 BACKGROUND OF THE
STUDY.
Fermentation
is the metabolic conversion of a carbohydrate such as sugar into an alcohol or
an acid using yeast, bacteria or a combination therefore (mixed culture) (Agu et al.,1993). It is also the slow
decomposition of organic substance induced by micro-organisms or by complex
nitrogenous substances (Enzymes) of plant and animals origin (Board, 1983). In
this process also, starch is broken down into fermentable sugars by fungal enzymes
such as alpha amylase and glucoamylase to facilitiate fermentation by yeast,
mainly saccharomyces species. Fermentation could occur under anaerobic or
aerobic conditions and yield lactate, acetic acid, ethanol. Carbon dioxide or
some other simple product (Agu et al.,1993).
The numerous important products obtained by fermentation such as antibiotics,
vitamins, feed supplements, and blood plasma expanders, has made fermentation
as an industrial method for making specialty and various industrial chemicals
gain wide attention( Ouoba et al.,2012). The production of industrial
chemicals enhances the economic growth of any nation. Ethanol is one such
industrial chemical used diversely as a solvent for chemicals, as an
intermediate in the production of liquid detergents, in the manufacture of
drugs, plastics, polishes, plasticizers and cosmetics, as antifreeze and as a
solvent for chemicals, as an intermediate in the production of liquid
detergents, in the manufacture of drugs, plastics, polishes, plasticizers and
cosmetics, as antifreeze and as fuel ethanol. Ethanol can be produced by Ethylene
hydration or fermentation ( Agu et al.,
1993). Ethanol can be made by fermentation using a number of renewable feed
stocks, including sugar crops such as sugarcane, starch containing grains such
as corn, or lignocellulosic materials including agriculture residues,
herbaceous crops, and wood (Wang, et al.,
2004). Palm wine has been used locally in Nigeria for ethanol production by
rural farmers. Palm wine is an alcoholic beverage obtained from the sap of
various species of palm tress and is common parts of Africa. In Nigeria, it is
abundant in the Niger delta and Rivers in particular. The sap is extracted and
collected by a tapper. Typically the sap is collected the sap. The white liquid
that initially collects tends to be very sweet and non-alcoholic before it is
fermented (Okafor, 1990). The fermentation of Raphia palm wine is considered an
inexpensive and effective means of food production in Nigeria, fresh palm sap
is usually contaminate the juice as is tapped and there are changes in
biochemical composition of the palm wine ( Faparunsi and Bassir, 1972). Palm
wine loses its sweetness as the fermentation continues and the original
colourless juice becomes milky. If not consumed or bottled within 24 hours of
production, it gets sour due to prolonged fermentation and sublime mal-lactic
acid fermentation by the bacterial microflora (Ezeronye, 2013). To produces
palm wine, a succession of microorganisms occur mainly gram negative bacteria.
The wine contains about 3% alcohol and since the bacteria and yeasts are
consumed live, it is a source of single cell protein and various vitamins. The
shelf life of palm wine is short, so it is best consumed with about 48hours,
various methods have been devised to preserve palm wine such as pasteurization,
use of chemicals like sorbate and sulphite and other preservatives like
Alstonia boonei (Egbu) and Saccoglottis gabonensis
(Nche).
1.2 AIM AND OBJECTIVES
The
aim of this research work is to
determine the microbiological quality of palm wine around Ututu, Arochukwu
L.G.A
OBJECTIVES
1. To
isolate and identify bacterial and fungal species in the palm wine samples.
2. To
determine the microbial loads of the samples.
3. To
determine the percentage frequency of occurrence of isolates in these samples.
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