Palm wines are produced, consumed and appreciated by population of West Africa. Our previous study deal with impact of technological diagram on biochemical and microbiological quality of Borassus akeassii wine produced traditionally in Burkina Faso. This study aims to evaluate the microbiological and physicochemical quality of the fresh and fermented sap from Borassus akeassii. Thirty (30) samples of fresh and fermented sap were collected from traditional producers.
The microbiological analysis was carried out using standard microbiology methods and physicochemical parameters were determined by AOAC methods. The analyzes of different samples of sap showed that total count of mesophilic bacteria was between 2.0x106 and 1.7x109CFU/ml ; yeasts between 2.2x105 and 2.5x108 CFU/ml ; lactic acid bacteria (LAB) flora between 1.9x104 and 1.8x107 CFU/ml and acetic acid bacteria (AAB) between 1.3x105 and 3.1x107 CFU/ml. Coliforms, Staphylococcus aureus and Salmonella sp strains were found in few samples of fresh sap but absent in the fermented palm sap. Total sugars and Ascorbic acid content of saps ranged from 0.55 ± 0.05 to 12.5 ±0.1% (w/v) and 0.78 ± 0.06 to11.01 ±0.22 % (w/v) respectively. The application of good hygiene practices during the collection, selling or packaging of the sap is needed and could improve the quality of palm wine.

Borassus akeassii fresh sap fermented sap microbiological and physicochemical quality bacteria