Abstract
Fresh palm was collected from different vendors. The samples were examine for yeasts, lactic and acetic acid bacteria. Which was isolated by culturing on Saboroud dextrose agar (SDA) + chloramphemcol + yeast extract. Man Ragosa Sharpe (MRS) Agar for lactic acid bacteria and Nutrient Agar for Acetic acid bacteria by streaking on the medium. The organism were characterized, identified and screened for their pH titrable acidity (TA), acetic acid concentration, total sugars, alcohol content and sugar fermentation test, the population of the organisms was checked from the first day of 48 hours of collection. The pH in corresponding reduction ranges from (7.0-4.0) from day 1-48 hours. The total sugars (g/l) was equally in decreasing order from the first day of tapping to 48 hours (32.5-8.52). The titrable acidity increased from (2.5-9.0) from first day to 48 hours. In conclusion, saccaromyces cererisiea is the main microorganism that is identified as been responsible for the alcoholic fermentation and odorants production. Lactic acid bacteria produced by lactobacillus Species were responsible for rapid acidification of the product, and acetic acid bacteria involving acetobacter species became pronounced after the buildup in alcohol concentration.
TABLE OF CONTENT
Title i
Certification
ii
Dedication iii
Acknowledgment iv
Table of content v
List of tables viii
Abstract ix
CHAPTER ONE
1. Introduction
1
CHAPTER TWO
2.1 Methods of palm wine tapping 3
2.2 Palm wine
3
2.3 Growth of micro organisms in palm wine
during fermentation
6
2.4Minerals and trace elements present in
palm wines 7
2.5 The role of lactic acid bacteria in
fermentation of palm wine 7
2.5.1
Biochemical constituent of palm wine 7
2.5.2
Sugars identified and their
concentrations in palm wine 8
2.5.3 pH and organic acids
concentration in palm wine
9
2.5.3 Ethanol concentrations in palm wine 10
2.6
The role of Acetic acid bacteria in fermentation of palm wine 11
2.6.1 General characteristics of Acetic acid
bacteria
11
2.6.2 Physiological role of Acetic acid
bacteria
11
2.6.3 Effects of Acetic acid bacteria present in
palm wine 12
2.6.4 Ethanol metabolism
13
2.6.5Acetobacter during fermentation 14
CHAPTER THREE
3.0 Materials and Methods 15
3.1
Sample collection
15
3.2
Isolation of Lactic acid bacteria
15
3.3
Isolation of Acetic acid bacteria
15
3.4
Use of media
16
3.5
Sterilization 16
3.6
Microbiological analysis
16
3.7
Characterization and identification of isolates
16
3.7.1
Bacteria
16
3.7.2
Gram staining
17
3.7.3
Catalase test
17
3.7.4
Coagulase test
18
3.7.5 Spore staining
18
3.7.6
Oxidase test 18
3.7.7 Citrate test
19
3.7.6
Voges-proskauer test
18
3.7.7
Methly red test
19
3.8
Chemical analysis
20
3.8.1
Determination of pH and titrable acidity
20
3.8.2
Determination of Acetic acid concentration
20
3.8.3
Determination of total sugers
20
3.8.4
Determination of alcohol content from specific gravity 20
3.8.5
Sugar fermentation test 21
CHAPTER FOUR
Result
22
CHAPTER FIVE
37
DISCUSSION
37
CONCLUSION 40
RECOMMENDATION 41
REFERENCES 42
List of tables
Table Title
Page
4.1: Morphology and biochemical characteristics
of isolates.
23
4.2: Total colony count of the isolates from
fresh, 24hours
and 48hours palm
wine.
24
4.3; Physico-chemical values of palm wine. 25
4.4: Role
of Saccharomyces cerevisiae, lactic
acid bacteria and acetic acid
bacteria in palm
wine. 27
4.5: Susceptibility
test for microbial isolates 28
LIST OF FIGURE
Figure Title
page
1: Bar chart showing comparison of chemical
composition 26
between fresh and
fermented palm wine.
CHAPTER ONE
1.1
Introduction
Fermentation is a technology that utilizes the growth and
metabolic activities of microorganisms for the preservation and transformation
of food materials. During food fermentation, the growth of spoilage and
pathogenic organisms is inhibited by the metabolites generated by the fermenting
organisms, thereby extending the shelf life of perishable produce. For instance,
during lactic fermentation, lactic acid bacteria synthesize metabolites such as
lactic acid, acetic acid, carbon dioxide, ethanol, hydrogen peroxide,
bacteriocins, and antimicrobial peptides (Di Cagno et al.,2013), which synergically suppress the survival and growth
of pathogenic and spoilage microorganisms.
Besides
preservation, fermentation imparts characteristic aroma, flavor, texture and
nutritional profile into food. Thus, although ancient civilizations developed
fermentation primarily as a way of preserving perishable agricultural produce,
the technology has evolved beyond preservation into a tool for creating
desirable organoleptic profiles in foods and improving their palatability.
Bread is a classic example for this case, where the primary function of dough
fermentation is to create the characteristic structure, texture, and
organoleptic profile of bread after the baking process. Fermentation also helps
to remove antimicrobial factors and toxins in food materials and improve their
nutritional profile. For instance, fermentation of soybean into products such
as tempeh (fermented) dehulled soybean with meat like flavor and texture),
natto (a fermented soybean dish from Japan with strong smell and flavor and a
slimy texture), and soy sauce (a dark brown condiment made from fermentation of
soybean, wheat, and salt) leads to reduction of anti nutritional factors such
asphytic acid and trypsin inhibitors and results in the hydrolysis of complex
soy proteins into more digestible and bio available peptides and amino acids (Chen
et al.,2013;Soni and Dey, 2014)
1.2 Aims and objectives
The main aim of this study is to know the
role of lactic and acetic acid bacteria in the fermentation of palm wine.
1.3
Objectives
1. To
determine role of yeast during fermentation of palm wine.
2. To
determine the role of lactic acid bacteria during fermentation of palm wine.
3. To
determine the role of acetic acid bacteria during fermentation of palm wine.
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