MICROBIOLOGICAL, PHYSICOCHEMICAL AND AFLATOXIN ASSESSMENT OF WINES OBTAINED IN IBADAN OYO STATE NIGERIA

Author(s): Onifade Deborah Ajoke, Bolarinwa Oluwatoyin Olubisi, Durojaiye Omolola Oluwatoyin and Anifowose Ojo Ayodeji
Volume/Issue: Volume 1 , Issue 1 (2021)

ABSTRACT:

Wine production is a process of alcohol fermentation of grapes or any fruit in which the control of microorganisms, mycotoxins, chemical composition are very crucial aspect in minimizing eeconomic losses and guarantee the safety of its consumers. In this research twenty samples of commercially retailed wine samples were randomly purchased and taken to the laboratory for microbial, physicochemical and aflatoxins analysis. The wine samples were plated on yeast extract agar for detection of yeast, Man de rogosa agar (MRS) for the isolation of lactic acid bacteria and macconkey agar for probable coliform detection. The physicochemical parameters such as pH, specific gravity, tannins, alcohol percentage, reducing sugar and phenol contents were carried out using standard procedures. The aflatoxin content of the wine samples were determined using enzyme linked immunosorbent assay (ELIZA). The result showed that 50% of the wine samples had growth on MRS agar, 65% showed growth on yeast extract agar while 40% showed growth on macconkey agar. The pH of the samples ranged from 2.71-3.63, specific gravity ranged from 0.258-1.069kg/m3, alcohol content ranged from 2.40-23.38%, reducing sugar ranged from 0.29-13.75g/100ml, tannin content ranged from 1.263 - 16.643ug/ml while the total phenol content of the wine samples ranged from 1.846- 20.840ug/ml. The concentration of aflatoxin in the wine samples ranged from 25-45ppb.

KEYWORDS:

Fruit, aflatoxin tannin, specific gravity, lactic acid bacteria (LAB).