MICROBIAL CONTAMINATION OF PALM WINE BOUGHT IN BENIN-CITY, EDO STATE.

ABSTRACT

Palm wine is an alcoholic drink produced by the fermentation of Palm sap and is very popular around the country; the palm sap of the palm tree is a rich medium capable of supporting the growth of several types of microorganisms like high numbers of aerobic mesophilic bacteria, coliforms bacteria, lactic acid bacteria (LAB), acetic acid bacteria (AAB) and yeasts (Santiago-Urbina et al., 2013). The aim and objectives of this study is to isolate, identify and characterize the microbial flora (and possible pathogens) in palm wine. Palm wine samples were bought from Uselu market at five different intervals and were subjected to microbial analysis to ascertain their safety for human consumption. Aerobic bacterial counts were determined using Nutrient Agar and mean counts recorded to range from 2.59x 10⁷cfu/ml to 1.89 x 10⁷cfu/ml; the coliform counts were determined using Macconkey Agar and gave mean values of 1.79x 10⁷cfu/ml to0.68 x 10⁷cfu/ml; fungal counts were determined using Potato Dextrose Agar and gave mean counts ranging 1.85 x 10⁷cfu/mlto1.41 x 10⁷cfu/ml. A total of five bacteria organisms were isolated from the palm wine samples and they include Lactobacillus sp., Escherichia coli, Staphylococcus aureus, Bacillus sp. and Shigella sp. A total of four fungal organisms were isolated and they include; Aspergillus niger, Penicillium chrysogenum, Candida sp.and Aspergillus flavus. There is need to educate those who process palmwine, the sellers and even the consumers on the importance of hygienic practices with regards to the handling of food, as most of the isolated organisms could also be as a result of human contamination.