Molecular Characterization and Taxonomic Profiling of Bacteria Isolates from Naturally Fermented Banana Wine

Wine is a product of fermentation of fruits by microbes. Banana is a general term embracing a number of species or hybrid in the genus Musa of the family Musaceae. It is a seasonal and highly perishable fruit, which can be available all year round. This study was designed to identify the organisms responsible for the fermentation of wine. One species of banana was gotten from Ushin market in Ijebu- Mushin, Ogun-State and taken to the laboratory where they were fermented. A total number of 12 isolates were isolated from the fermented banana wine and identified molecularly. The isolated organisms were identified as Enterobacter spp (D1mcb), Erwinia billingiae (D4b), Erwinia spp (D3Bb), and Pantoea agglomerans, (D5ym). The antimicrobial sensitivity test of the identified organisms revealed their susceptibility pattern to Amoxicillin, Ceftriaxime, Cerftriaxone Sulbactam, Cefixime, Levofloxacin, Ciprofloxacin, Imipenem, Cefuroxime, Ofloxacin, Erythromycin, Gentamycin and Azithromycin are more sensitive to Ofloxacin (100%). Enterobacter species were sensitive to majority of the tested antibiotics. The Erwinia billingiae show sensitivity to Levofloxacin, Ofloxacin, Cefixime, Impenem/Cilastatin and Azithromycin (100%). Pantoea agglomerans shows sensitivity to Levofloxacin, Ciprofloxacin, Imipenem/ Clistatin, Ofloxacin, Gentamycin, and Azithromycin but more sensitive to Ofloxacin (100.00%). The result of this study revealed that the bacteria isolated plays significant roles in the fermentation process, contributing to the conversion of sugars to wine and other by products, and as well influencing the taste and quality of the wine. However, their presence might also be as a result of contamination during the fermentation process.