THE MICROBIOLOGY AND THE ANTI NUTRITIONAL FACTORS OF FRESH PALM WINE
Abstract
ABSTRACT
Fresh palm wine samples were collected from 10 different locations source, all within Auchi, Edo State, the samples were all transported in ice cooler containers to the microbiology Laboratory for microbiological analysis. pour plating on potatoes Dextrose Agar treated with 6.05mg Chloraphenecol was used to enumerate possible yeast counts and then culture characteristics and microscopic examination was used to identify the isolation. six plates had viable counts that rnaged from 2.0 to 4.0 x 105 cfu/ml. The isolates were identified as yeasts cells, Saccharomyces cerevisae. fresh palm sap/wine is therefore a rich source of Saccharomyces cerevisae.
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