Nvestigation of Some Physicochemical and Microbial Succession Parameters of Palm Wine

摘要

The microbial successions, based on some physicochemical parameters of palmwines from Eastern Nigeria during storage were investigated. The wines were investigated when fresh, at 36, 72, 480 and 600 h. The physicochemical parameters investigated included PH, titrable acidity, soluble solids, percentage moisture, reducing sugar and alcohol contents. The microbial investigation included total aerobic and anaerobic bacterial count, total yeast counts, identification of bacteria and yeast present and their successions. A total of 13 genera of bacteria and 8 species of yeasts were isolated and identified. Significant variations were observed in the physicochemical succession parameters during storage (p<0.05).