BACTERIOLOGICAL EXAMINATION OF PALM WINE SOLD AT UDI LOCAL GOVERNMENT AREA

  • Type: Project
  • Department: Science Lab Technology
  • Project ID: SLT0009
  • Access Fee: ₦5,000 ($14)
  • Chapters: 5 Chapters
  • Pages: 46 Pages
  • Methodology: Descriptive method
  • Reference: YES
  • Format: Microsoft Word
  • Views: 3K
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853
BACTERIOLOGICAL EXAMINATION OF PALM WINE SOLD AT UDI LOCAL GOVERNMENT AREA
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.
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   
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 deserts on the mountains and all though the tropical and sub tropical forests of West Africa (faparsus, 1973).       
        Okafor, (1977) reported the following genera of bacteria in palm wine such as lactobacillus, savina, corynbacterium, leuconostoc, and yeast so far reported as being present included saccharomyces pasturianius, s. ellipsordeus, s. cerevisae, s. markie etc. it is noted that the sources of this micerboes is from when the palm sap enter the calabash, it ferments spontaneously by the activities of their microbes (yeast and bacteria) which find their way into the palm sap from old palm wine crust present in the calabash, other sources of these microbes includes the tapper’s Knife, the Bamboo, funnel through which the sap drips, the air and bark of male inflorescence.
1.2    STATEMENT OF PROBLEM
        Bacteria are found in palm wine some of this bacteria are lactobacillus, streptococcus, candida, spp, pichia spp etc in different palm wine shops at Udi Local Government  Area of Enugu state. For palm wine sellers, palm wine are kept uncovered from the time they finish selling it. Such exposure can allow the growth of microorganism in the palm wine. When it is  been consumed this can cause vomiting, fever, stomach problem etc.
        Thus, this problem lies at the unhygienic and poor preservation of the palm wine tapers and dealers.
1.3    OBJECTIVES OF STUDY
Aim: Bacteriological examination of palm wine
 To identify the various microorganisms in palm wine
To isolate the pathogenic organisms.
1.4   HYPOTHESIS
H0:    The microbes found in palm wine are only yeast and bacteria.
H1:    The microbes found in palm wine are not only yeast and bacteria.
1.5    SIGNIFICANCE OF THE STUDY
        This is to bring to the knowledge of the general public that palm wine contains microbes; these microbes can be from the bamboo, funnel, and tapers knife etc that is mostly common when they are stored at low temperature.

BACTERIOLOGICAL EXAMINATION OF PALM WINE SOLD AT UDI LOCAL GOVERNMENT AREA
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Science Lab Technology
  • Project ID: SLT0009
  • Access Fee: ₦5,000 ($14)
  • Chapters: 5 Chapters
  • Pages: 46 Pages
  • Methodology: Descriptive method
  • Reference: YES
  • Format: Microsoft Word
  • Views: 3K
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 5,000 to

Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565

Bitcoin: Make a payment of 0.0005 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

500
Leave a comment...

    Details

    Type Project
    Department Science Lab Technology
    Project ID SLT0009
    Fee ₦5,000 ($14)
    Chapters 5 Chapters
    No of Pages 46 Pages
    Methodology Descriptive method
    Reference YES
    Format Microsoft Word

    Related Works

    ABSTRACT This work shows how to identify the various microorganisms in palm wine and how to isolate the pathogenic organisms in palm wine viz ‘NKWUENU’, ‘ITI’, and ‘IKOT’. The attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect-stem and fallen stem palm wine as shown in table 4.4 and... Continue Reading
    ABSTRACT Water is a necessity for living, and so there is a need to conduct analysis to check if it is safe or not for consumption. Bacteriological examination of water samples sourced within Ikom L.G.A, Cross River State was carried out to determine the bacterial load in the water samples and to determine the organisms that contaminates it. The... Continue Reading
    ABSTRACT Agbazilo Local Government Area which is made up of many villages and towns have their headquarters at Ubiaja. This area is rich in coconut palm (cocos nucifera) this project therefore, reveals some of the economic uses of coconut palm products and how they can... Continue Reading
    ABSTRACT Agbazilo Local Government Area which is made up of many villages and towns have their headquarters at Ubiaja. This area is rich in coconut palm (cocos nucifera) this project therefore, reveals some of the economic uses of coconut palm products and how they can... Continue Reading
    ABSTRACT Twenty samples of frozen chicken from five different sellers were analyzed to determine their bacteriological load; the samples were collected from Gwagwalada market. All the frozen chicken samples from the five sellers examined were contaminated with some bacterial... Continue Reading
    ABSTRACT Milk has been known to be highly nutritive ad thus a good medium for bacteria growth and vehicles for transmission of food borne infection. A total of 16 samples of different brands of bagged milk obtained from some selected markets within Kaduna metropolis were analyzed for the occurrence of bacteria using pour plate method on selective... Continue Reading
    ABSTRACT Milk has been known to be highly nutritive ad thus a good medium for bacteria growth and vehicles for transmission of food borne infection. A total of 16 samples of different brands of bagged milk obtained from some selected markets within Kaduna metropolis were analyzed for the occurrence of bacteria using pour plate method on selective... Continue Reading
    ABSTRACT This study was aimed at the preservation of palm wine using ultraviolet radiation. The experiments were done using an ultraviolet sterilizer at time intervals of 2, 4,7,25 and 29hours. The freshly tapped palm wine was first analyzed and result shows that the pH, sugar content, specific gravity titrable acidity, alcohol and total solids... Continue Reading
    ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained  from Emene in Enugu State.  The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the... Continue Reading
    ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained from Emene in Enugu State. The characteristics that was tested before and after fermentation were; specific... Continue Reading
    Call Us
    Get this work
    whatsappWhatsApp Us