Effect of Bacterial Inhibition on Fermentation Kinetics of Elaeis guineensis

R. C. Agu, C. Ogbuanu, P. O. Ezema, A. I. Onyia, C. M. Ude, J. I. Nwankwo

    Research output: Contribution to journalArticle

    Abstract

    Kinetic studies of Elaeis sap treated with chloramphenicol, in order to inhibit bacterial activities during fermentation of Elaeis sap, revealed that a dose of 50 to 250 mg of chloramphenicol did not inhibit bacterial activity significantly within the first 3 h of fermentation because of heavy microbial contamination. A dose of 500 mg inhibited bacterial activity from the onset of the fermentation study. A dose of 50 or 75 mg of chloramphenicol did not show any significant decrease in the fermentation kinetics of Elaeis sap throughout the fermentation period, suggesting that bacterial inhibition was not achieved at this dose rate. The similar fermentation results obtained with the sterilized sap inoculated with pure yeast culture, or the sap dosed with 75 mg of chloramphenicol suggested that sterilization of Elaeis sap, followed by inoculation with pure yeast culture would produce a similar effect on palm wine fermentation. In this regard, sterilization of palm sap, followed by inoculation with pure yeast culture and the fact that chloramphenicol is an antibiotic will offer the most promising way of preserving palm wine by bottling.

    Original languageEnglish
    Pages (from-to)648-650
    Number of pages3
    JournalJournal of Food Science and Technology
    Volume37
    Issue number6
    Publication statusPublished - Nov 2000

    Keywords

    • Bacterial inhibition
    • Chloramphenicol
    • Elaeis sap
    • Fermentation
    • Kinetics
    • Sterilization

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    Agu, R. C., Ogbuanu, C., Ezema, P. O., Onyia, A. I., Ude, C. M., & Nwankwo, J. I. (2000). Effect of Bacterial Inhibition on Fermentation Kinetics of Elaeis guineensis. Journal of Food Science and Technology, 37(6), 648-650.