Bacteriological Examination Of Palm Wine Consumed In Bamenda
Authors: Tumi Humphred Simoben. Paper Title: Bacteriological Examination Of Palm Wine Consumed In Bamenda .IQ Research Journal of IQ res. j. (2022)1(12): pp 01-19. Vol. 001, Issue 012 12-2022, pp. 01992-02011
Background: Palm wine is a natural alcoholic beverage consumed in most parts of the world, especially in the tropics. It is used in many societies as a drink during social events. This beverage is usually gotten from palm trees in general and can be contaminated during the taping, transportation, and selling processes. There are many microorganisms present in this wonderful beverage some of which increase the alcoholic content like Saccharomyces cerevisiae and some increase the acidity
like Acetic acid bacteria and Lactic acid bacteria. Aim: This study was aimed at bacteriologically examining palm wine consumed in the city of Bamenda and determining its quality. Method:30 palm wine samples were collected from 10 drinking spots from Bamenda I, II, and III using stratified and random sampling techniques. Aliquots from these samples were cultured on Cysteine Lactose Electrolyte Deficient Agar (CLED agar) and Salmonella-Shigella Agar (SS agar). Morphological characteristics were examined, and Gram stain and biochemical test were then performed on colonies from CLED agar and SS agar.
Results:100% of samples had growth of Salmonella spp with an average bacteria load of 1.9×105 bacteria/mL. 80% of samples showed growth of E. coli with an average bacteria load of 5.8×105 bacteria/mL. Also, 60% of samples had growth of klebsiella spp with an average bacteria load of 5.5×104 bacteria/mL. Vendors that used well water for washing storage containers and cups had higher bacteria loads compared to vendors that used city water with a p-value of 0.024 which is
Conclusions: Due to the number of bacteria isolated from palm wine consumed in the city of Bamenda, its quality is poor and can thus serve as a source of infection.