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: 919 Downloads: 756
[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.
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.
Microbiological Status, Nutritional Status, Palm Wine, Viable Counts
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