The aim of this study is to select ferments from microorganisms isolated in palm wine to varieties of palm oil (Dura and Pisifera). The load of mesophilic aerobic germs and yeasts remains high during tapping of palm wine. The load of Lactic acid bacteria increased in Pisifera variety to log ± CFU/ml for the first day at log ± CFU/ml after two weeks and then decrease after the last week at log ± CFU/ml. In the Dura palm wine, this load increased from log ± CFU/ml to log ± CFU/ml after two weeks. However, Gram strain showed the presence of Gram-positive and Gram-negative bacteria in Dura and Pisifera palm sap during tapping. The coccobacilli, cocci and bacilli were identified in both types of palm wine. The sap of the Dura and Pisifera varieties contains a high-level sugars content (total and reducing) at the beginning of the operation. During heat treatment, sugars and vitanin C decrease while microorganisms disappear after 3 minute. The panel carried after fermentation out in the laboratory, allowed to obtain 5 ferments from microorganisms isolated from palm wine. | Analysis of physicochemical parameters and screening of microorganisms to formulate ferments from oil palm sap (Elaeis guineensis) in the Korhogo Area
