Premium
Microbiology of Nigerian Palm Wine with Particular Reference to Bacteria
Author(s) -
OKAFOR N.
Publication year - 1975
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1975.tb00507.x
Subject(s) - serratia , bacteria , wine , leuconostoc , brevibacterium , klebsiella , micrococcus , biology , lactobacillus , microbiology and biotechnology , fermentation , acetobacter , xanthomonas , food science , microorganism , pseudomonas , escherichia coli , biochemistry , genetics , gene
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.