Microbial and physico-chemical changes in wine produced using isolate from Annona muricata, Psidium Guajava and Syzgium malaccense

 

Akpomie Olubunmi O.*, Nwafor O. E., Idise O. E. and Osagie L.

 

Research Article | Published December 2015

International Journal of Biotechnology and Food Science, Vol. 3(6), pp. 79-86

 

 

Department of Microbiology, Delta State University, Abraka, Nigeria.

 

*Corresponding author. E-mail: bunmakp@yahoo.com. Tel: +2348034529336.      

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In this study, wine was produced from Psidium guajava, Annona muricata and Syzgium malaccense using microbial isolates common to the fruits which were used as the substrates and comparing the wines produced with that produced using Saccharomyces cerevisae. The microbial and physicochemical changes in the wines produced were compared with those produced using baker’s yeast. Isolation of fungi and bacteria was carried out on Saboraud Dextrose Agar and Nutrient Agar respectively using pour plate technique. The identification of the isolates was done using appropriate morphological, cultural and biochemical characterization. The mean bacterial and fungal counts ranged from 48.63 to 83.53 cfu/ml and 29.80 to 42.00cfu/ml, respectively. Proteus sp. and Fusarium sp. were common to the three fruits. There was no significant difference in the wines produced with baker`s yeast but the ones produced using indigenous isolates differed significantly. However, wine produced from Syzgium sp using indigenous isolates gave the highest yield of alcohol. Wines produced from each fruit using the common isolates; Fusarium sp. and Proteus sp. compared favourably well with those produced using baker`s yeast in terms of microbial counts, pH, specific gravity, titratable acidity, optical density, temperature and alcohol content.

 

Keywords: wine, isolates, Annona muricata, Psidium guajava, Synzgium malaccense, physico-chemical.

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Citation: Olubunmi AO, Nwafor OE, Idise  OE, Osagie L (2015). Microbial and physico-chemical changes in wine produced using isolate from Annona muricata, Psidium Guajava and Syzgium malaccense. Int. J. Biotechnol. Food Sci. 3(6): 79-86.

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