International Journal of Bioinformatics and Biomedical Engineering
Articles Information
International Journal of Bioinformatics and Biomedical Engineering, Vol.4, No.4, Dec. 2018, Pub. Date: 16, 2019
Microbiological and Nutritional Status of Palm Wine from Umudike and Its Environs
Pages: 62-69 Views: 75 Downloads: 42
Authors
[01] Obi Clifford Nkemnaso, Department of Microbiology, College of Natural Sciences, Michael Okpara University of Agriculture, Umudike, Umuahia, Nigeria.
[02] Nwani Ifeanyi, Department of Microbiology, College of Natural Sciences, Michael Okpara University of Agriculture, Umudike, Umuahia, Nigeria.
Abstract
The microbiological and nutritional status of twenty palm wine samples from Umudike environs was evaluated. The samples were serially diluted and inoculated by spread plate method and incubated at appropriate temperatures for the isolation of bacteria and yeasts. Five bacteria: Staphylococcus aureus, Lactobacillus spp., Bacillus cereus, Streptococcus spp and Escherichia coli and two yeasts namely Saccharomyces cerevisiae and Candida spp were isolated from the palm wine. The total viable bacterial count was highest for sample PLM10 (6.0 x 103cfu/ml) while lowest count was from sample PLM8 (2.4 x 104cfu/ml). The proximate composition of the palm wine isolates showed that the samples are low in carbohydrate (1.01±0.01 - 2.12±0.02), crude protein (0.51±0.03 - 0.90±0.01), lipid (0.01±0.00 - 0.07±0.04), ash (0.31±0.11 - 0.78±0.06) and crude fibre contents (0.21±0.04 - 0.37±0.01). The moisture of the palm wine was high for all the samples (96.35±0.01 - 98.74±0.01). However, the vitamins were high ranging from 21.48±0.02 - 22.76±0.08 for vitamin A and 6.60±0.80 - 7.42±0.02 for vitamin B. The mineral composition of the palm wine ranges from (3.24±0.28 - 3.85±0.02) for calcium; (30.02±0.00 - 31.35±0.01) for magnesium, (3.10±0.33 - 3.85±0.02) for iron; (0.25±0.04 - 0.31±0.03) for zinc and (0.28±0.08 - 0.48±0.08) for copper. The antimicrobial test shows that Staphylococcus aureus was inhibited by all the antibiotics tested while E. coli, B. cereus, Streptococcus spp and Lactobacillus spp showed lower degrees of susceptibility. Palm wine contains sufficient nutrients for the body but can be contaminated during handling.
Keywords
Microbiological Status, Nutritional Status, Palm Wine, Viable Counts
References
[01] Dayo-Owoyemi, I., Boboye, B. and Akinyosoye, F. A. (2008) Organoleptic Analysis of Doughs Fermented with Yeasts from a Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts. The Open Microbiology Journal, 2:115-120.
[02] Ogbulie, T. E., Ogbulie, J. N. and Njoku, M. O. (2007). Comparative study on the shelf life stability of palm wine from Elaeis guineensis and Raphia hookeri obtained from Okigure, Nigeria. African Journal of Biotechnology., 6 (7): 914-922.
[03] Obire, O. (2005). Activity of Zymomonas species in palm-sap obtained from three areas in Edo State, Nigeria. Journal of Applied Sciences and Environmental Management, 9 (1): 25-30.
[04] Uzogara SG, Agu LN, Uzogara E O (1990). A review of traditional fermented food condiments and beverages in Nigeria. Their Benefits and possible problems. Ecol. Food Nutrient. 24: 267-288.
[05] Elijah AI, Ojimelukwe PC, Ekong US, Asamudo NU (2010). Effect of Sacoglottis gabonensis and Alstonia boonei on the kinetics o Saccharomyces cerevisiae isolated from palmwine. Afri. J. of Biotechnol. 9 (35): 5730-5734.
[06] Okechukwu D. E., Odili G. M and Okafor J. C (1984). Heat penetrative studies in palmwine preservation. Journal of Food Science and Technology, 8: 26-28.
[07] Ouoba, L., Kando, C., Parkouda, C., Sawadogo-Lingani, H., Diawara, B. and Sutherland, J. P (2012). The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria. Journal of Applied Microbiology, 113 (6): 1428-144.
[08] Cheesbrough, M. (2002). District laboratory practice in tropical countries Part 2. UK: Cambridge University Press, 65-70.
[09] Cruickshank, R., Duguid, J. P., Marmion, B. P. and Swain, R. H. A (1982). Tests for sensitivity to antimicrobial agents. In: Medical Microbiology vol. 2: The Practice of Medical Microbiolology. 2nd edition. Churchill Livingstone, pp 190 - 208.
[10] Barnett, J. A., Payne, R. W., Yarrow, D. (Eds.), (1990): Yeasts: characterisation and identification. Cambridge University Press, Cambridge.
[11] AOAC, (2000). Official Methods of Analysis, 17th edn. Association of Official Analytical Chemists. Washington D. C., 2000.
[12] Benton J. and Vernon W., 1990. Sampling, handling and analyzing plant tissue sample. In: R. L. Westerman (ED) Soil testing and plant analysis (3rd ed). SSSA Book Service No. 3. 118 p.
[13] National Academy of Sciences/National Research Council (2001). Dietary References Intakes for Vitamins and Mineral Elements, Nat. Acad. Press, Washington, D. C. p. 773.
[14] Okafor, N (1975a). Microbiology of Nigeria Palm wine with particular reference to bacteria. Journal of Applied Bacteriology, 38: 81-88.
[15] Eme, A. A (2003). Studies on the Microbiology and Physicochemical Qualities of Otamiri river and Emeabia fish pond. M.Sc. Thesis Imo State University, Owerri Pp 34.
[16] Karamoko, D., Deni, N. T., Moroh, J.-L. A., Bouatenin, K. M. J.-P. and Dje, K. M. (2016) Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences. Food and Nutrition Sciences, 7, 763-771.
[17] Okafor, N. (1978). Microbiology and biochemistry of oilpalm wine. Advances in Applied Microbiology 24: 237-256.
[18] Nwachukwu, I. 1., Ekaiko, M. U and Stephen, C (2016) Microbiological Quality of palm wine (Elaeis guineensis and Raphia hookeri) sold within Aba metropolis, Abia State, South Eastern Nigeria. European Journal of Biotechnology and Genetic Engineering. 3 (1): 38-41.
[19] Olowonibi, O. O (2017) Isolation and Characterization of Palm Wine Strains of Saccharomyces cerevisiae Potentially Useful as Bakery Yeasts. Eur Exp Biol, 7:1-13.
[20] Faparunsi, S. I and Bassir, O (1972a) Factors affecting palm wine (1). Period of Tapping. West African Journal of Biological and Applied Chemistry, 15: 24-32.
[21] Faparusi, S. I. and Bassir, O. (1972b). Factors affecting the quality of palm wine. l. Period of tapping a palm tree. West African journal of Biological and Applied Chemistry 15: 17-23.
[22] Obi, C. N., Ogbulie, J. N. and Nkwo, A. M. (2015). Assessment of microbial growth and survival in fresh rafia palmwine from Umuariaga community, Ikwuano L. G. A. Abia State, Nigeria. International Journal of Current Microbiology and Applied Science, 4 (1): 484-494.
[23] Okafor N (1972a) Palm wine Yeast from parts of Nigeria. J. food Sci. Agric. 23: 1399-1407.
[24] Okafor N (1972b). The sources of microorganisms in palm wine. Proceeding of the symposium for the Nigerian Society of Microbiology 1: 102-103.
[25] Obahiagbon, F. I (2007). Raphia vinifera Sap: Some Physico-Chemical and Biochemical Profiles – A Comparative Study. Journal of Research In Agriculture, 4: 1-3.
600 ATLANTIC AVE, BOSTON,
MA 02210, USA
+001-6179630233
AIS is an academia-oriented and non-commercial institute aiming at providing users with a way to quickly and easily get the academic and scientific information.
Copyright © 2014 - American Institute of Science except certain content provided by third parties.