TABLE OF CONTENTS
CHAPTER ONE
1.0 Introduction
1.1 Background of the study
1.2 Statement of problem
1.3 Objectives of study
1.4 Hypothesis
1.5 Significance of the study
1.6 Limitation of the study
CHAPTER TWO
2.0 Literature Review
2.1 Biology of the palm tree
2.2 Palm wine tapping technology
2.3 Microbiology of palm wine
2.4 The biochemistry of palm wine
2.5 Preservation of palm wine
2.6 Socio economic importance of the palm
CHAPTER THREE
3.0 Material and method
3.1 Material
3.1.1 Equipment/glass waves
3.1.2 Reagent
3.1.3 Media
3.2.1 Preparation of media
3.2.2 Collection of Sample
3.2.3 Sample Processing
3.2.4 Inoculation Media
3.2.5 Isolation of bacteria
3.2.6 Identification and characterization of isolated
organization organism
3.2.7 Biochemical test
3.2.8 Sensitivity test
CHAPTER FOUR
4.0 Result
CHAPTER FIVE
5.0 Discussion, Conclusion and Recommendation
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
Reference
LIST OF TABLES
Table 1: Nutritional content of palm wine
Table 2: Composition of palm sap
Table 3: Variation of palm wine composition with increase in fermentation
Table 4: Identification of some yeast present
Table 5: Identification of some bacterial present
ABSTRACT
This work shows how to identify the various microorganism in palm wine and how to isolate the pathogenic organism in palm wine vie Nkwuenu and the attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect stem and fallen stem palm wine as show in table 4.4 and 4.5. Also the type of microorganism present varies in Nkwuenu, the result shows the growth of streptococcus, lactobacillus and leuconostoc, the result shows the growth of micrococcus, lactobacillus and baccilus in it. The result shows the growth of sarcina and acetobacter, saccharomyces and candida were common in Nkwuenu for yeast identification at 6 hourly interval for 3 days. Also the above observation shows that fermentation goes on in the market palm wine varieties even during storage. The microscopic and gram reaction of the microbes were also obtained, the shape of the cell when viewed in a microscope is cocci in chain and in pair which is streptococcus and its gram reaction is positive. It was noted that the sources of this microbes is contaminated from tapers knife, the bamboo, funnel, air the bark of the palm tree and the remaining palm in the calabash, which are used to tap the palm wine from palm tree.
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
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 thesis 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 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 sources of palm kernels, palm oil, palm wine and brooms in rural areas of southern Nigeria and west African in general. Palm are found in the meadows, stepper, and des