Isolation, Charactrization and Identification of Coliform from Freshly Collected Palm Sap

Palm wine is a naturally fermented alcoholic beverage obtained from the sap of various palm tree
species. It is widely consumed in tropical regions due to its pleasant taste and nutritional value.
However, the natural collection and handling processes expose it to possible microbial contamination,
particularly by coliform bacteria, which are key indicators of poor sanitary conditions and fecal
contamination. This study was carried out to isolate, characterize, and identify coliform bacteria from
freshly collected palm sap. Fresh palm wine samples were aseptically collected from local tappers
and analyzed using standard microbiological techniques, including culturing on MacConkey agar,
Gram staining, and various biochemical tests. The viable coliform count was determined at different
fermentation stages (0–36 hours). Results revealed the presence of Staphylococcus aureus,
Micrococcus sp., and Bacillus sp. in freshly collected samples, while no growth was observed after
24 to 36 hours of fermentation, likely due to the increased acidity of the fermenting medium. The
presence of these microorganisms indicates poor hygienic handling during tapping and exposure to
environmental contaminants such as dust and air. The study concludes that freshly collected palm
wine can serve as a medium for coliform growth if hygienic practices are not maintained. It is
recommended that proper sanitary measures be observed during palm wine collection and handling
to ensure its microbial safety and reduce public health risks.