Plate counts of freshly-gathered tuba and lambanog [coconut brandy] toddy [study conducted in the Philippines]

Fernandez, W. L.; Altoveros, N. C.; Oldan, C. F.

Plate counts of freshly-gathered tuba and lambanog [coconut brandy] toddy [study conducted in the Philippines]

1979

Fernandez, W. L. | Altoveros, N. C. | Oldan, C. F. (University of the Philippines at Los Banos, College, Laguna. Coll. of Agriculture)

Coconut sap is obtained from the excised, unopened spadix of the coconut palm. The addition of the powdered tanbark of Ceriops tagal (Perr.) C.B. Robinson causes the sap to become a stringent and reddish to orange in color. The resulting product is an alcohol beverage called tuba (coconut wine). Freshly-gathered tuba has an alcohol content (by volume) of 5.77 to 9.26 with an average of 7.78, a sp. gr. of 0.992 to 1.013 with an average of 0.99; and a pH of 4.35 to 5 with an average of 4.58. The lambanog toddy is the pearly white, coconut sap allowed to ferment and later distilled to produce lambanog (coconut brandy). The toddy has an alcohol content (by volume) of 4.25 to 6.6 with an average of 5.7; a sp. gr. of 1.007 to 1.024 with an average of 1.016; and a pH of 3.6 to 4 with an average of 3.82. Microbial plate counts were made of the tuba and the lambanog toddy on three culture media, namely, tryptone glucose yeast extract agar (TGYA), tryptone glucose yeast extract rose bengal streptomycin agar (TGYRBSA) and tryptone glucose yeast extract bromcresol green actidione agar (TGYBGAA), TGYA gave the highest counts, followed by TGYRBSA, and TGYBGAA, the lowest. The yeast predominated over the bacteria in the TGYA only the yeasts appeared in TGYRBSA. Mainly bacteria and occasional yeast grew in TGYBGAA. Molds were absent. The grain reaction and spores formation of the microorganism were also noted.

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