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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.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 1541-1558
DOI: https://doi.org/10.20546/ijcmas.2020.908.179


Evaluation of the Microbial Flora and Shelf-Life Stability of Two Indigenous Palm Wine Products (Elaies guineensis and Raphia hookeri) Obtained from Southwest Nigeria
Ojo-Omoniyi, Olusola Abayomi1*, Osho, Roseline Remilekun1, Odetunmibi, Oluwole Akinwunmi2 and Owoeye, Oluwatobi Michael3
1Department of Microbiology, Lagos State University, Ojo, P.M.B. 0001, LASU Post Office, Lagos - Nigeria
2Department of Mathematics, College of Science and Technology, Covenant University, Ota, Ogun - State, Nigeria
3Software Developer Handsonlabs Software Academy, Lagos
*Corresponding author
Abstract:

The microbiological and biochemical changes as well as the shelf-life of Elaeis guineensis and Raphia hookeri types of palm wines were determined for 5 days in a laboratory experiment. E. guineensis brand was found to harbour less heterotrophic and coliform bacteria population than the R.hookeri. Whereas, the latter harboured more yeast species. R. hookeri was found to be richer in nutrients than E. guineensis. Microbiological characterization of isolates following standard and conventional methods revealed the presence of Bacillus sp., Lactobacillus sp., Brevibacterium sp. and Staphylococcus sp. from E. guineensis while Escherichia coli and Micrococcus species were additional isolates obtained from R. hookeri. Saccharomyces and non-saccharomyces yeasts were isolated from both palm wine types. Furthermore, heterotrophic count and pH values were observed to decrease with increased fermentation days. The bio-preservative effects of leaves and stem bark of Vernonia amygdalina, Nauclea vandeguchuti (opepeira) and Euphobia sp. respectively on two palm wine types namely, Elaeis guineensis and Raphia hookeri from IlogboEremi and Ado-Ado/Ota, Nigeria was evaluated. The effect of plant extracts used as preservatives on the isolates from the palm wine samples were determined. The combination of all the preservatives Vernonia amygdalina, Nauclea vandegucluti and Euphorbia sp. lowered the bacteria and fungi load compared to those of the control sample, the individual plant preservatives kept the pH fairly constant in the samples. R. hookeri samples had more crude protein, fat and vitamin E while E. guineensis had less crude protein and fat.


Keywords: Fermentation, Microorganisms, Palm wine, Plant - extracts, Shelf-life
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How to cite this article:

Ojo-Omoniyi, Olusola Abayomi, Osho, Roseline Remilekun, Odetunmibi, Oluwole Akinwunmi and Owoeye, Oluwatobi Michael. 2020. Evaluation of the Microbial Flora and Shelf-Life Stability of Two Indigenous Palm Wine Products (Elaies guineensis and Raphia hookeri) Obtained from Southwest Nigeria.Int.J.Curr.Microbiol.App.Sci. 9(8): 1541-1558. doi: https://doi.org/10.20546/ijcmas.2020.908.179