The microbiological and biochemical changes as well as the shelf-life of Elaeis guineensis and Raphia hookeri types of palm wines were determined for 5 days in a laboratory experiment. E. guineensis brand was found to harbour less heterotrophic and coliform bacteria population than the R.hookeri. Whereas, the latter harboured more yeast species. R. hookeri was found to be richer in nutrients than E. guineensis. Microbiological characterization of isolates following standard and conventional methods revealed the presence of Bacillus sp., Lactobacillus sp., Brevibacterium sp. and Staphylococcus sp. from E. guineensis while Escherichia coli and Micrococcus species were additional isolates obtained from R. hookeri. Saccharomyces and non-saccharomyces yeasts were isolated from both palm wine types. Furthermore, heterotrophic count and pH values were observed to decrease with increased fermentation days. The bio-preservative effects of leaves and stem bark of Vernonia amygdalina, Nauclea vandeguchuti (opepeira) and Euphobia sp. respectively on two palm wine types namely, Elaeis guineensis and Raphia hookeri from IlogboEremi and Ado-Ado/Ota, Nigeria was evaluated. The effect of plant extracts used as preservatives on the isolates from the palm wine samples were determined. The combination of all the preservatives Vernonia amygdalina, Nauclea vandegucluti and Euphorbia sp. lowered the bacteria and fungi load compared to those of the control sample, the individual plant preservatives kept the pH fairly constant in the samples. R. hookeri samples had more crude protein, fat and vitamin E while E. guineensis had less crude protein and fat.
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Omoniyi et al. (2020) studied this question.
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