Microbiology of Nigerian Palm Wine with Particular Reference to Bacteria
- 1 April 1975
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 38 (2), 81-88
- https://doi.org/10.1111/j.1365-2672.1975.tb00507.x
Abstract
The bacteria isolated from samples of wine produced by the fermentation of the saps of Elaeis and Raphia palms were identified as Micrococcus, Leuconostoc, Streptococcus, Lactobacillus, Acetobacter, Serratia, Aerobacter (Klebsiella), Bacillus, Zymomonas and Brevibacterium. The organisms occurring most frequently belonged to the first 5 genera. The change from c. pH 7 to c. pH 4.5 during fermentation appeared to be due to lactic acid bacteria and/or certain Gram negative bacteria, e.g. Serratia and Aerobacter (Klebsiella) spp. From about the 3rd day onwards, Acetobacter spp. were recovered.Keywords
This publication has 4 references indexed in Scilit:
- Preliminary Microbiological Studies on the Preservation of Palm WineJournal of Applied Bacteriology, 1975
- Palm-wine yeasts from parts of NigeriaJournal of the Science of Food and Agriculture, 1972
- Chemical and Microbiological Studies on Congolese Palm Wines. (Elaeis guineensis)East African Agricultural and Forestry Journal, 1971
- Micro-organisms associated with Dead Insect Larvae in NigeriaNature, 1965