Microbiological analysis of wine produced in the laboratory using pineapple and watermelon fruits fermented by <i>Kloeckera apiculata</i>

Abstract

This research focuses on the microbiological analysis of wine produced in a laboratory using pineapple and watermelon fruits fermented by Kloeckera apiculata. The study aimed at evaluating the microbial composition, including yeast, bacteria, and mold, and the physicochemical properties of the wine during the fermentation process. The experiment was conducted using two batches of fruit, pineapple, and watermelon, separately fermented using Kloeckera apiculata. Samples were collected at different stages of fermentation and analyzed for microbial composition, pH, alcohol content, and total acidity. The yeasts, mold, and bacteria present were enumerated and isolated by spread plate techniques and incubated at room temperatures for 24h. Resultant colonies were enumerated and identified by a standard protocol. The results showed that Kloeckera apiculata dominated the microbial population during the fermentation process. No mold was isolated due to the low level of oxygen present in the fermentor. Three bacteria species were identified and confirmed during the fermentation to be Lactobacillus plantarum, Lactobacillus brevis, and Pediococcus species which are non-pathogenic bacteria and did not constitute any threat to health rather added a sour taste to the wine and also decreased the pH of the wine. The wine produced from pineapple had a higher alcohol content and lower acidity than the wine produced from watermelon. These findings demonstrate the potential of Kloeckera apiculata for the production of wine using tropical fruits and highlight the importance of microbiological analysis in the quality control of wine production.