MICROBIAL ANALYSIS OF PALM WINE PRODUCED IN OMUMA, IMO STATE
Abstract
ABSTRACT
Palm-wine is the collective name for alcoholic beverages prepared from fermented sap derived from various palm. The main aim of this study include, isolating, identify and characterizing the bacteria (and possible pathogens) associated with palm wine produce in Omuma, Imo State, Nigeria. Retailed ready to drink Palm wine were purchased from various locations in Omuma town, samples were collected using sterilized bottle and was successfully isolated by serial dilution-agar plating method. Sample A had the highest number of colony count of 4.2x102 and 2.0 x 104 cfu/ml while Sample B had the lowest colony count of 1.6 x 102 and 1.0x104 cfu/ml respectively. A total of six bacteria isolates were identified which included strains of the genera Staphylococcus Species, Lactobacillus, Micrococcus, Serratia, Bacillus, and Streptococcus species. Staphylococcus aureus had the highest frequency of occurrence of 22.2%, followed by Micrococcus, Serratia, Bacillus, and Streptococcus species which had the frequency of 16.6%. Lactobacillus Species has the least frequency of occurrence of 11.1%. The presence of these organisms in the wine is an indication of the poor hygienic state of the tappers, materials used and the method of tapping involved. This occurrence is of public health importance as the wine is consumed due to its nutritional significance.
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