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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(8): 3005-3013
DOI: https://doi.org/10.20546/ijcmas.2019.808.348


Analysis of Physicochemical Parameters and Screening of Microorganisms to Formulate Ferments from Oil Palm Sap (Elaeis guineensis) in the Korhogo Area
Karamoko Detto1*, Moroh Jean-Luc Aboya1, Kokora Aya Philomène1, Kouaho Frederic Harding1 and Dje Koffi Marcellin2
1Department of Biochemistry and Genetics, Laboratory of Food Microbiology and Biotechnology, University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire
2Department of Food Sciences and Technology, University Nangui Abrogoua, Abidjan, Cote d’Ivoire
*Corresponding author
Abstract:

The aim of this study is to select ferments from microorganisms isolated in palm wine to varieties of palm oil (Dura and Pisifera). The load of mesophilic aerobic germs and yeasts remains high during tapping of palm wine. The load of Lactic acid bacteria increased in Pisifera variety to log 1.4± 0.1 CFU/ml for the first day at log 2.9 ± 0.1 CFU/ml after two weeks and then decrease after the last week at log 0.6 ± 0.1 CFU/ml. In the Dura palm wine, this load increased from log 0.9 ± 0.1 CFU/ml to log 2.2 ± 0.2 CFU/ml after two weeks. However, Gram strain showed the presence of Gram-positive and Gram-negative bacteria in Dura and Pisifera palm sap during tapping. The coccobacilli, cocci and bacilli were identified in both types of palm wine. The sap of the Dura and Pisifera varieties contains a high-level sugars content (total and reducing) at the beginning of the operation. During heat treatment, sugars and vitanin C decrease while microorganisms disappear after 3 minute. The panel carried after fermentation out in the laboratory, allowed to obtain 5 ferments from microorganisms isolated from palm wine.


Keywords: Palm wine, Ferments, Heat treatment, Microorganisms
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How to cite this article:

Karamoko Detto, Moroh Jean-Luc Aboya, Kokora Aya Philomène, Kouaho Frederic Harding and Dje Koffi Marcellin. 2019. Analysis of Physicochemical Parameters and Screening of Microorganisms to Formulate Ferments from Oil Palm Sap (Elaeis guineensis) in the Korhogo Area.Int.J.Curr.Microbiol.App.Sci. 8(8): 3005-3013. doi: https://doi.org/10.20546/ijcmas.2019.808.348