BACTERIOLOGICAL EXAMINATION OF PALM WINE SOLD AT OGBETE MAIN MARKET ENUGU
By
EMEGHA U.U SIMEON
Presented To
Department of Science Laboratory Technology
ABSTRACT
This work shows how to identify the various microorganisms in palm wine and how to isolate the pathogenic organisms in palm wine viz ‘NKWUENU’, ‘ITI’, and ‘IKOT’. The attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect-stem and fallen stem palm wine as shown in table 4.4 and 4.5.
Also, the type of microorganisms present varied. In Nkwuenu, the results show the growth of streptococcus, lactobacillus and leuconostoc, and in IkOT, the result shows the growth of micrococcus, lactobacillus and baccilus in it. The result shows the growth of sarcina and acetobacter, saccharomyces and candida were common in Nkwuenu and Iti for yeast identification at 6 hourly intervals for 3 days.
Also, the above observation shows that fermentation goes on in the market palm wine varieties even during storage. The microscopic and gram reaction of the microbe were also obtained both varieties for designation B the shape of the cell when view in a microscope is cocci in chain and in pairs which is streptococcus and its gram reaction is positive.
It was noted that the source of this microbes is contaminated from tapers knife, the bamboo, funnel, air, the bark of the palm tree and the remaining palm wine in the calabash, which are used to tap the palm wine from palm tree.
LIST OF TABLES
TABLE 1: NUTRITIONAL CONTENT OF PALM WINE
TABLE 2: COMPOSITION OF PALM SAP
TABLE 3: VARIATION OF PALM WINE COMPOSITION WITH
INCREASE IN FERMENTATION
TABLE 4: IDENTIFICATION OF SOME YEAST PRESENT
TABLE 5: IDENTIFICATION OF SOME BACTERIAL PRESENT
TABLE OF CONTENT
Title Page
Certification
Acknowledgement
Dedication
Abstract
List of Tables
Tables of Contents
CHAPTER ONE
1.1 Definition
1.2 Statement of problem
1.3 Aim and objectives of study
1.4 Hypothesis
1.5 Significance of study
1.6 Limitation of the study
CHAPTER TWO
LITERATURE REVIEW
2.1 Biology of the palm tree
2.2 Palm wine tapping technology
2.3 Microbiology of palm wine
2.4 The biochemistry of palm wine
2.5 Preservation of palm wine
2.6 Socio economic importance of the palm
CHAPTER THREE
MATERIALS AND METHOD
3.1 Chemicals and apparatus
3.2 Preparation of medium
3.3 Sterilization of materials
3.4 Collection/preparation of palm wine samples
3.5 Planting technique
3.6 Preliminary identification of microbial isolate
3.7 Confirmatory identification of isolates
CHAPTER FOUR
RESULT AND DISCUSSION
4.1 Result
4.2 Discussion
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
5.1 Conclusion
5.2 Recommendation
5.3 Reference
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