Activity of Zymomonas species in palm-sap obtained from three areas in Edo State, Nigeria

The bacterium zymomonas mobilis was isolated from fresh palm-sap samples from three different lo cations 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 10⁷ cells/ml between 12 and 15 hrs after tapping of the palm-sap. z. mobilis is acidand 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.