Comparative Exploration and Implications of Safety Profiles in Palm Wine and Raphia Wine for Economic Potential

The comparative exploration and implications of safety profiles in palm wine and raphia wine for economic potential provide insights into fermentation processes, microbial dynamics, and potential economic applications. This study compares the safety profiles of palm wine and raphia wine, over five days. Palm wine contained Bacillus, Enterobacter, and Staphylococcus species, along with Saccharomyces cerevisiae, Fusarium, and Penicillium species. Raphia wine had a broader microbial spectrum, including Pseudomonas, Salmonella typhi, and Streptococcus species, in addition to those found in palm wine. The microbial load increased over time, with bacterial counts peaking on day 3 and fungal counts on day 5. Raphia wine exhibited higher fungal counts (5.80 × 10? CFU/mL) than palm wine (5.10 × 10? CFU/mL). Sugar analysis showed raphia wine had higher glucose concentration, with higher levels of fructose (0.018 µg/mL), lactose (1.02 µg/mL), and xylose (0.054 µg/mL) than palm wine, indicating faster fermentation potential. These variations in safety profiles influence the taste, preservation, and health implications. The findings highlight distinct fermentation characteristics and economic opportunities for both wines, suggesting their suitability for specific commercial production and distribution strategies.