Effect of Bitter Leaf Extract (Vernonia amygdalina) on Culturable Microorganisms Isolated from Palm Wine in Makurdi Metropolis

Gberikon, G. M.; Ichor, T.; Omeche, Enyi Theresa

doi:10.3923/jm.2016.112.118

Cited by 3 publications

(1 citation statement)

References 6 publications

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“…Yeasts, especially Saccharomyces, dominate palm wine among other non-Saccharomyces yeasts, bacteria and fungi and it is possibly the most studied local or traditional beverage in Nigeria for its microbial content. After the pioneering microbial work of Okafor [109], Faparusi and Bassir [110], several investigators [111][112][113][114][115][116][117][118][119][120] have reported different microbial genera from the drink in the last 10 years. There is a lower prevalence of bacteria associated with hygiene (Table 1) possibly because of the presence of ethanol, a low pH, and the acidic conditions of the drink.…”

Section: Palm Winementioning

confidence: 99%

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

et al. 2020

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A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow milk), tiger nut milk, yoghurt, kunu, zobo, palm wine and the local beers pito and brukutu. The bacteria genera, namely Bacillus, Escherichia, Lactobacillus, Staphylococcus, and Streptococcus, were detected in all nine beverages. On the contrary, this survey resulted in finding that the genera Saccharomyces, Aspergillus, Candida, and Penicillium were the eukaryotic microorganisms isolated in all beverages. The occurrence of fungal isolates, which can be responsible for producing mycotoxins, is a concern and shows the need for post-production tests. Overall, there is a low prevalence of bacteria associated with hygiene, especially the Escherichia genus in alcoholic beverages such as palm wine, pito and burukutu, which may be due both to a low acidity and high ethanol content. However, the prevalence of hygiene indicator genera was higher in nonalcoholic drinks, probably because of incorrect practices during processing. The magnitude of the production and sales of unregulated local beverages in Nigeria has reached the stage where significant regulation and food safety standards are required to safeguard public health. An opportunity exists to monitor and characterize the microbial flora of the artisanal beverages using molecular methods at all stages of production and storage.

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Section: Palm Winementioning

confidence: 99%

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

et al. 2020

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Tracing the Tradition: Regional Differences in the Cultivation, Utilization, and Commercialization of Bitter Kola (Garcinia kola, Clusiaceae) in Cameroon

et al. 2023

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Microbial Succession and Chemical Characteristics in Fermentation of Ambonese Arrack (Sopi), Traditional Beverage from Maluku

Mahulette

Astuti

2020

J Bio Bio Edu

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Ambonese arrack is one of the traditional fermented beverage product in Maluku, Indonesia. The microbiological research of this beverage that is processed using coconut sap as raw material has never been done before. The research aimed to analyze the microbial succession and chemical characteristics during fermentation of Ambonese arrack. The sample of coconut sap was taken from traditional producer in Mahia village, Ambon. The dominant microbes in the fermentation of Ambonese arrack were Pichia polymorpha and Kloeckera javanica. The highest numbers of these two microbes was obtained after 15 hours fermentation (9.6 log Cfu/mL and 9.9 Cfu/mL, respectively). The sugar content decreased from 593.3 mg/L to 474.3 mg/L, whereas ethanol content increased from 0.0018 g/L to 0.0100 g/L. The pH value decreased from 4.70 to 3.10. The research has isolated indigenous microbes in Ambonese arrack fermentation which was considered as novelty. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various beverage products, especially Ambonese arrack. The results of this research can improve the quality of this fermentation product in the future.

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Effect of Bitter Leaf Extract (Vernonia amygdalina) on Culturable Microorganisms Isolated from Palm Wine in Makurdi Metropolis

Cited by 3 publications

References 6 publications

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

Tracing the Tradition: Regional Differences in the Cultivation, Utilization, and Commercialization of Bitter Kola (Garcinia kola, Clusiaceae) in Cameroon

Microbial Succession and Chemical Characteristics in Fermentation of Ambonese Arrack (Sopi), Traditional Beverage from Maluku

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