INVESTIGATING THROUGH MICROORGANISMS INVOLVED IN THE RAPHIA WINE FERMENTATION: HIGHLIGHT ON SUBSTRATES IN THE NDE DIVISION WEST-CAMEROON (original) (raw)

2020, World Journal of Pharmaceutical Research

The present survey focussed on detection, identification and enumeration of microbial populations implicated in the fermentation of the raphia sap. The substrate collected in the Ndé Division (West-Cameroon) was incubated for seven days post-collection, tested for their pH and plated on convenient isolation media every day according to standard protocols recommended by BioMerieux ® and REMIC. Incubation was thereafter, conducted at 20°C, 30°C and 37°C for 24 h, 48 h and 72 h. For accurate identifications, API galleries used included API 20 NE for non-Enterobacteriaceae; API 20 E for Enterobacteriaceae; API 50 CHL for Lactobacillus and API 20 C AUX for yeast. Overall findings indicated that the specimens contained mixed microbial populations that underwent selections with increasing acidity. Common nonfermentative contaminants were eliminated while Lactobacillus spp., and to a lesser extent, Saccharomyces cerevisae underwent optimal growth. Optimal ferment growth was recorded on specimens after four days of fermentation. Suitable conditions for this growth were 30°C

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