Synergistic Bio-preservative Effects of Vernonia Amygdalina Leaves and Sacoglottis Gabonensis Stem Bark on Palm Wine from Elaeis Guineensis and Raphia Hookeri from Uturu, Nigeria

Onwuakor Chijioke .E^1, and Ukaegbu-Obi K.M¹

¹Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria

Cite this paper:
Onwuakor Chijioke .E and Ukaegbu-Obi K.M. Synergistic Bio-preservative Effects of Vernonia Amygdalina Leaves and Sacoglottis Gabonensis Stem Bark on Palm Wine from Elaeis Guineensis and Raphia Hookeri from Uturu, Nigeria. American Journal of Microbiological Research. 2014; 2(4):113-117. doi: 10.12691/ajmr-2-4-2

Abstract

The synergistic bio-preservative effects of leaves and stem bark of Vernonia amygdalina and Sacoglottis gabonensis respectively on two (2) palm wine types namely, Elaeis guineensis and Raphia hookeri from Uturu-Nigeria was evaluated. The microbiological and biochemical changes of the palm wine brands were determined. R. hookeri brands were found to support more heterotrophic and coliform populations than the E. guineensis, while the later contained more yeast species. Identification of isolated species revealed the presence of Bacillus sp., Micrococcus sp., Lactobacillus sp., Brevibacterium sp. and Saccharomyces sp. from E. guineensis and R. hookeri. Moreso, heterotrophic counts and pH were observed to decrease as the fermentation time progressed. The combination of both V. amygdalina and S. gabonensis as preservatives lowered the bacterial and fungal load compared to the control and individual plant preservatives and reduced the rate of CO₂ emission as well as keeping the pH fairly constant.

Keywords:
synergistic bio-preservative Vernonia amygdalina Sacoglottis gabonensis palm wine Uturu

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

Figures

References:

[1]	Chandrasekhar, K., Sreevani, S., Seshapani, P and Premodhakumari, J, “A review on palm wine, International Journal of Research in Biological Sciences, 2012, 2 (1): 33-38.
[2]	Uzochukwuru, B.U.A., Balogh, F.E, Ngoddy, P.D, “Standard pure culture inoculum of natural fermented Palm sap”. Nig. J. Microbiol. 1991, 9: 67-77.
[3]	Okafor, N, “Microbiology of Nigeria Palm wine with particular reference to bacteria”, J. Appl. Bacteriol. 1975a, 38: 81-88.
[4]	Obire, O, “Activity of Zymomonas species in palm sap obtained from three areas in Edo state, Nigeria”, J. Appl. Sci. Environ. Manage, 2005, 9: 25-30.
[5]	Ogbulie, T.E., Ogbulie, J.N and Njoku, H.O, “Comparative study on the microbiology and shelf life stability of palm wine from Elaeis guineensis and Raphia hookeri obtained from Okigwe, Nigeria”, African Journal of Biotechnology, 2007, 6 (7): 914-922.
[6]	Munaya, C, “Bitter leaf-based extracts cures hepatitis co-inferation and others”. The Guardian Newspaper, July, 25, 2013.
[7]	Okoye, Z.S.C, “Biological activity of Sacoglottis gabonensis stem bark extract, a palm wine additive”, Journal of Biochemistry, 2001, 11 (2): 79-93.
[8]	Cheesbrough, M, “Medical Laboratory Manual for Tropical Country Volume 11: Microbiology. Butterworth, Heinemann Ltd Cambridge. 1994, 56-58.
[9]	Cruikshank, R., Duiguid, P.J., Mamon, P.C and Swarm, A.H.R, Medical Microbiology. The practice of Medical Microbiology. Churchill living stored Edurburgh. 1982, 587.
[10]	Njoku, H.O., Ogbulie, J.N and Nnubia, A, “Microbial Ecology of Traditional Fermentation of African Oil Bean seed for Ugba production”. J. food microbial. 1990, 3: 18-28.
[11]	Collins, C.N and Lyne, P.M, Microbiological Methods (6th edition), Butterworths, London, 1984.
[12]	Holt, J.G, The shorter Berger’s Manual of Determinative Bacteriology, Williams and Wilkins, Baltimore, 1984.
[13]	AOAC. Official Method of Analysis. Horouit, W(ed). Association of Official Analytical Chemists. Washington D.C. 1980.
[14]	Okafor, N, “Preliminary Microbiological studies on the preservation of palm wine”, J. Appl. Bacteriol, 1975b, 43: 159-161.
[15]	Faparunsi, S.I and Bassir, O, “Microflora of fermenting palm wine”. J. Food Sci. Technol, 1971, 8: 206-212.
[16]	Ikenebomeh MJ, Omayuli MO (1988). Pathogens survival patterns in palm wine and Ogogoro. Nigeria J. Biotechnol. 7: 116-129.
[17]	Akujiobi, C., Anyanwu, B.N., Onyeze, C and Ibekwe, V.I, “Antibacterial activities and preliminary phytochemical screening of four medicinal plants”. J. Appl. Sci, 2004, 7 (3): 4328-4338.
[18]	Obire, O, “Activity of Zymomonas species in palm sap obtained from three areas in Edo state, Nigeria”, J. Appl. Sci. Environ. Manage, 2005, 9: 25-30.