Middle East Research Journal Microbiology and Biotechnology | Volume 4 | Issue-5 | Pages: 61-64

Osuji M. I, Mmadubulum N.E, Nkwonta R.C, Bernard E.M

This research work was carried out investigate the microbiological and biochemical changes taking place in stored palm wine. Microbiological examination of the stored samples revealed that as the storage time increases, the fugal (yeast) cell increases from 2.3 x 102 to 4.7 x 105 cfu/ml. Also, analysis on the sugar level showed that fresh palm wine which forms day 1 sample has sugar level of 38% which makes it sugary. As fermentation process occurs, the sugar is been converted to alcohol. Subsequently, the alcohol formed during fermentation is further oxidized to Aldehyde. There is the possibility of formation of carboxylic acid and ketone. All these chemicals are toxic to the body. This work is recommending that as the storage time increases, the number of yeast cell increases. This yeast can be extracted, purified and kept for use or sale. Consumption of palm wine above four (4) days should be discontinued as the consumer is loading his body with alcohol and aldehyde. This long storage time will also lead to the formation of carboxylic acid and ketone which are harmful to the body.