ABSTRACT

The microbial growth and survival in palm-wine was assessed based on the microbiologicaland physicochemical changes which occurred in the fermentation periods (Ohrs (Fresh), 24hrs, 48hrs, 72hrs, 961ns and 120hrs). The results obtained revealed the presence of eight (8) genera of bacteria and four (4) species of yeast. They included Staphylococcus aureus, Bacillus spp, Escherichia coli, Serratia marcessans, Micrococcus luteus, Acetobacter spp, Streptococcus spp, Lactobacilus spp. Yeast identified included Saccharomyces cerevisae, Candida sp Schizosaccharomyces pombe and Saccharomyces uvarum. Results of the physicochemical parameters revealed the highest pH value was 6.81 for sample P3 and P2 at 96hrs of collection, the lowest pH value was 3.1 for sample P5.Palmwine maintained an optimum room temperature of 21°C-26°C. The quantities of alcohol increased as fermentation progressed whereas the moisture content of all the samples were high and this will deteriorate the palmwine rapidly. The increase in the age ofthe palm wine decreased the microbial load in the palm wine, the high bacteria, yeast and coliform count indicated inadequate hygienic conditions