Mycoflora and production of wine from fruits of soursop (Annona Muricata L.)

Abstract

An investigation was conducted on the mycofl ora associated with the different parts of fresh and rotten fruits of soursop (Annona muricata L.) and the potential of using both indigenous yeast fl ora and commercial yeast extract for wine production. Isolation of fungi and pathogenicity test were carried out with Sabouraud dextrose agar. Mycofl ora 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 signifi cant 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.