Study of Microbial and Antimicrobial Properties of Palm Wine

Palm wine is a traditional alcoholic drink and act as an excellent substrate for microbial growth, which was obtained from the sap of various types of palm trees. The pH and alcoholic content of the fresh palm wine were determined as 7.2 and 0.09%. Yeast, aceticacid and lactic acid bacteria were isolated from fresh palm wine by pour plate technique using suitable selective media by providing optimum growth conditions. The morphological and biochemical characterization identifies the cultures as Saccharomyces, Lactobacillus and Acetobacter sp. Antimicrobial activity of yeast and Lactic acid bacteria was determined by performing diffusion assays. Among the two organisms yeast produced significant antimicrobial activity with 26 mm of inhibition zone diameter against Staphylococcus aureus, and 22 mm of inhibition zone diameter against Pseudomona aureoginosa.

[1]  O. O. Olowonibi.  Isolation and Characterization of Palm Wine Strains of Saccharomyces cerevisiae Potentially Useful as Bakery Yeasts , 2017 .

[2]  J. Moroh,et al.  Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences , 2016 .

[3]  A. Ajiboye,et al.  Antibacterial Potency and Phytochemical Screening of the Bark of Terminalia catappa Against some Clinical Isolates , 2016 .

[4]  Bertrand Tatsinkou Fossi,et al.  Probiotic properties of lactic acid bacteria isolated from fermented sap of palm tree (Elaeis guineensis). , 2015 .

[5]  J. A. Santiago-Urbina,et al.  Microbiology and biochemistry of traditional palm wine produced around the world. , 2014 .

[6]  J. A. Santiago-Urbina,et al.  Physicochemical and microbiological changes during tapping of palm sap to produce an alcoholic beverage called “taberna”, which is produced in the south east of Mexico , 2013 .

[7]  L. Ouoba,et al.  The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria , 2012, Journal of applied microbiology.

[8]  S. Nayak,et al.  Colorimetric Method for the Estimation of Ethanol in Alcoholic-Drinks , 2012 .

[9]  K. Chandrasekhar,et al.  A Review on palm wine , 2012 .

[10]  J. Arqués,et al.  Reuterin production by lactobacilli isolated from pig faeces and evaluation of probiotic traits , 2003, Letters in applied microbiology.

[11]  W. Rutala,et al.  Draft Guideline for Disinfection and Sterilization in Healthcare Facilities , 2002 .

[12]  G. Fitzgerald,et al.  Food fermentations: role of microorganisms in food production and preservation. , 1999, International journal of food microbiology.

[13]  N. Okafor,et al.  Microbiology and Biochemistry of Oil-Palm Wine , 1978 .

[14]  M. Leduc.  Disinfection, Sterilization and Preservation , 1969 .

[15]  S. T. Cowan.  Bergey's Manual of Determinative Bacteriology , 1948, Nature.