Role Of Yeast, Lactic And Acetic Acid Bacteria In Fermentation Of Palm Wine

ABSTRACT

Fresh palm was collected from different vendors. The samples were examine for yeasts, lactic and acetic acid bacteria.  Which was isolated by culturing on Saboroud dextrose agar (SDA) + chloramphemcol + yeast extract. Man Ragosa Sharpe (MRS) Agar for lactic acid bacteria and Nutrient Agar for Acetic acid bacteria by streaking on the medium. The organism were characterized, identified and screened for their pH titrable acidity (TA), acetic acid concentration, total sugars, alcohol content and sugar fermentation test, the population of the organisms was checked from the first day of 48 hours of collection. The pH in corresponding reduction ranges from (7.0-4.0) from day 1-48 hours. The total sugars (g/l) was equally in decreasing order from the first day of tapping to 48 hours (32.5-8.52). The titrable acidity increased from (2.5-9.0) from first day to 48 hours. In conclusion, saccaromyces cererisiea is the main microorganism that is identified as been responsible for the alcoholic fermentation and odorants production. Lactic acid bacteria produced by lactobacillus Species were responsible for rapid acidification of the product, and acetic acid bacteria involving acetobacter species became pronounced after the buildup in alcohol concentration.