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Bacteriological Examination Of Palm Wine
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CHAPTER ONE
INTRODUCTION
1.1 DEFINITION
Palm wine is an alcoholic beverage that is very popular among Africans and Nigeria in particular. It is an alcoholic beverage produced by the fermentation of sugar and other fermentable materials in palm sap. The major sources of palm wine in Nigeria are Eraesis guineensis and raphia palm Raphia hooken (Okafor 1987).
Palm wine is usually a whitish sugary liquid, which is effervescent because the microbes causing the fermentation are alive when it is consumed. Among the land plants, the palm is very distinguished. It has a columar stem whose height range is usually between 30-50 feet (9-15 meters) high. The stem is crowned with giant leaves which are entire and folder fan at first, but usually the blade splits into segments and in some genera, the segments develop into independent leaves – lets the inflorescence is a spike like or much branched at first usually enveloped in one or more conspicuous sheathing breaks. It manifests itself in more than two thousand species and several hundred of genera.
Elaesis guineensis is a source of palm kernels, palm oil, palm wine and brooms in rural areas of southern Nigeria and West Africa in general. Palm are found in the meadows, stepper, and deserts on the mountains and all through the tropical and sub tropical forests of West Africa (faparsusi 1973).
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ABSRACT - [ Total Page(s): 1 ]This work shows how to identify the various microorganisms in palm wine and how to isolate the pathogenic organisms in palm wine viz ‘NKWUENU’, ‘ITI’, and ‘IKOT’. The attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect-stem and fallen stem palm wine as shown in table 4.4 and 4.5.Also, the type of microorganisms present varied. In Nkwuenu, the results show the growth of streptococcus, lactobacillus and leucono ... Continue reading---
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ABSRACT - [ Total Page(s): 1 ]This work shows how to identify the various microorganisms in palm wine and how to isolate the pathogenic organisms in palm wine viz ‘NKWUENU’, ‘ITI’, and ‘IKOT’. The attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect-stem and fallen stem palm wine as shown in table 4.4 and 4.5.Also, the type of microorganisms present varied. In Nkwuenu, the results show the growth of streptococcus, lactobacillus and leucono ... Continue reading---
CHAPTER ONE -- [Total Page(s) 1]
Page 1 of 1
CHAPTER ONE -- [Total Page(s) 1]
Page 1 of 1