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Abstract

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

Tcheuffa Ngassa Georges Mathurin, Fotsing Kwetché Pierre René*, Yawat Djogang Anselme Michel, Gamwo Dongmo Sandrine, Kouamouo Jonas and Christophe Masiala Tsobo

ABSTRACT

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 and 72 h plate incubation. From this investigation, isolation of specific microorganisms from unexpected culture media was yet to understand clearly (yeast on McConkey, and Mannitol salt, for instance), though the chemical composition of the sap and fermentation by-products might exert putative influences on the original chemical composition of each culture medium. These pieces of information might guide isolation of naturally developing ferments that could be used in local contexts. Based on the above findings anticipating that the sap from raphia plants could serve as a source for microorganisms endowed with key roles in the production of alcohol and acetic acid could be welcome. These by-products could also serve as alternative sources of energy.

Keywords: Fermentation, Microbial populations, Ferments, Raphia sap.


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