International Journal of Wine Research
Open access peer-reviewed scientific and medical journals.
Dove Medical Press is now a member of the Open Access Initiative
An Author's Guide
A guide to help authors get their paper published.
Support Open Access and Dove Press
Promotional Article Monitoring - further details
Favored Author Program
Real benefits for authors, including fast-track processing of papers.
Mycoflora and production of wine from fruits of soursop (Annona Muricata L.)
(13773) Total Article Views
Authors: Raphael N Okigbo, Omokaro Obire
Published Date December 2008
Volume 2009:1 Pages 1 - 9
Raphael N Okigbo1, Omokaro Obire2
1Department of Botany, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria; 2Department of Applied and Environmental Biology, Rivers State University of Science and Technology, Port Harcourt, Nigeria
Abstract: An investigation was conducted on the mycoflora associated with the different parts of fresh and rotten fruits of soursop (Annona muricata L.) and the potential of using both indigenous yeast flora and commercial yeast extract for wine production. Isolation of fungi and pathogenicity test were carried out with Sabouraud dextrose agar. Mycoflora were more in the rotten fruits than in the fresh fruits. Botryodiplodia theobromae was isolated only from the rotten fruits (skin) while Trichoderma viride was isolated only from the fresh fruits. Penicillium sp., was the most dominant in all the fruit part of fresh soursop fruit with Rhizopus stolonifer having the highest percentage occurrence (36.39%) in the rotten fruit. Most of the isolated fungi indicated occurrence of such common airborne fungi on soursop fruits and the potential to induce rot in fresh healthy fruits of soursop in storage. Soursop juice was fermented for 10 days and wine was obtained. There was a significant difference (P < 0.05) in the alcoholic content of the wines obtained from the indigenous and commercial yeasts. The wine obtained from the pasteurized, ameliorated soursop juice inoculated with propagated indigenous yeast yielded the highest alcoholic content. Based on the level of the nutritional composition of soursop juice, the ability to support yeast growth, the high alcoholic content and palatability of the wine, the Annona muricata is good source for wine production and single-cell protein.
Keywords: fermentation, fruit yeast, fungi, incidence, rot
Cannotea Citeulike Del.icio.us Facebook LinkedIn Twitter
Readers of this article also read:
"I was impressed at the rapidity of publication from submission to final acceptance." Dr Edwin Thrower, PhD, Yale University.
- Does wine prevent dementia?
- Wine consumers’ environmental knowledge and attitudes: Influence on willingness to purchase
- China’s role in global competition in the wine industry: A new contestant and future trends
- Mycoflora and production of wine from fruits of soursop (Annona Muricata L.)