ISOLATION AND CHARACTERIZATION OF MICROORGANISMS IN STORED PALM WINE
Abstract
The research work on succession has been executed in different ways. The tapping and consumption of palm wine in Nigeria is old trace back to many years ago and it is consumed by millions of people and by all tribes in Nigeria.
The palm wine used for the research work was getting directly from a palm tree and immediately brought to the lab to be worked on. Serial dilution was carried out and different agars were used to determine the organisms involved in the different microbial succession of palm wine. The bacteria isolates involved showed Streptococcus spp, Lactobacillus spp, while the fungi isolated showed Aspergillus ssp.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.