@article{ajmr2014242,
author={{.E, Onwuakor Chijioke and K.M, Ukaegbu-Obi},
title={Synergistic Bio-preservative Effects of <i>Vernonia </i><i>A</i><i>mygdalina</i> Leaves and <i>Sacoglottis </i><i>G</i><i>abonensis</i> Stem Bark on Palm Wine from <i>Elaeis </i><i>G</i><i>uineensis </i>and <i>Raphia </i><i>H</i><i>ookeri</i> from Uturu, Nigeria},
journal={American Journal of Microbiological Research},
volume={2},
number={4},
pages={113--117},
year={2014},
url={http://pubs.sciepub.com/ajmr/2/4/2},
abstract={The synergistic bio-preservative effects of leaves and stem bark of <i>Vernonia amygdalina </i>and <i>Sacoglottis gabonensis </i>respectively on two (2) palm wine types namely, <i>Elaeis guineensis </i>and <i>Raphia hookeri </i>from Uturu-Nigeria was evaluated. The microbiological and biochemical changes of the palm wine brands were determined. <i>R.</i><i> </i><i>hoo</i><i>ke</i><i>r</i><i>i</i> brands were found to support more heterotrophic and coliform populations than the <i>E</i><i>.</i><i> </i><i>gu</i><i>i</i><i>n</i><i>ee</i><i>n</i><i>sis</i>, while the later contained more yeast species. Identification of isolated species revealed the presence of <i>Bacill</i><i>u</i><i>s</i> sp., <i>Micrococcus</i> sp., <i>Lactobacillus</i><i> </i>sp., <i>Brevibacterium</i><i> </i>sp. and <i>Saccharomyces</i> sp. from <i>E. guineensis</i> and <i>R. hookeri</i>. Moreso, heterotrophic counts and pH were observed to decrease as the fermentation time progressed. The combination of both <i>V. amygdalina </i>and <i>S. gabonensis</i> as preservatives lowered the bacterial and fungal load compared to the control and individual plant preservatives and reduced the rate of CO<SUB>2</SUB> emission as well as keeping the pH fairly constant.},
doi={10.12691/ajmr-2-4-2}
publisher={Science and Education Publishing}
}