Afolabi FT and Owoola AT
University of Ibadan, Nigeria
Scientific Tracks Abstracts: J Nutr Food Sci
Palm wine is as a result of the spontaneous fermentation of the sap of various palm plants. This study aimed at isolating and identify the yeasts from palm wine subjected to spontaneous fermentation during storage. A total of forty (40) yeast isolates were obtained from spontaneously fermented palm wine samples. The yeast counts obtained ranged from 5.46x104cfu/ml at day one to 3.00x102cfu/ml at day twentytwo. Saccharomyces cerevisiae was isolated at all stages of fermentation. The pH dropped from 3.70 at 24hours to 3.37 at 360hours. Total titratable acidity of the wine increased from 2.28% at 24hours to 4.50% at 528hours. Total sugar of the stored palm wine from decreased from 4.0211g/10ml at 24hours to 0.6417g/10ml at 528hours was observed. The reducing sugar content of the stored palm wine decreased from 13% at 24hours to 0.960% at 456 hours was also observed. The ethanol content of the stored palm wine increased steadily from 21.06mg/ml at 24hours to 88.99mg/ml at 456hours as the storage time increases. Palm wine whose storage time is not beyond 120hours is not injurious to the health of consumers.
Afolabi is Lecturer in the Department of Microbiology, University of Ibadan, Nigeria. She has published so many research works in reputable microbiology journals while Owoola is my Postgraduate student.
E-mail: [email protected]