The bacterium
Zymomonas mobilis
was isolated from fresh palm-sap samples from three different locations as to determine the contribution of the bacterial isolate to alcohol production in palm-wine. Carbohydrate (sugar) fermentation, alcohol tolerance, and growth of the bacterium at different pH and temperature values were determined; and a comparison of sugar fermentation by
Z. mobilis and
Saccharomyces cerevisiae
was also determined.
Z. mobilis contributes much to the fermentation of palm-wine due to its ability to ferment sucrose, glucose and fructose which are the main sugars in palm-sap. The bacterium reached its maximum density of 2.72 x 10
7 cells/ml between 12 and 15 hrs after tapping of the palm-sap.
Z. mobilis is acid and alcohol tolerant being able to grow at pH values between 4.0 and 7.0 and in alcohol concentration of between 2.5% and 15% respectively.
Z. mobilis was also found to ferment sugars at a faster rate than
Saccharomyces cerevisiae. Statistical analysis of the data obtained using ANOVA showed that there is no significant difference at p = 0.05 level of significance in the growth of isolates of
Z. mobilis obtained from the three locations under different pH, alcohol and temperature values. @JASEM
