FERMENTATION PATTERNS OF PALM WINE YEAST ISOLATE AND INDUSTRIAL YEAST

Authors

  • Ege, M.V Department of Applied Microbiology and Brewing, Enugu State University of Science and Technology
  • Ogu, E.O Department of Applied Microbiology and Brewing, Enugu State University of Science and Technology
  • Aniaku, V.O Department of Applied Microbiology and Brewing, Enugu State University of Science and Technology

Keywords:

Fermentation, Patterns, Palm wine, Isolate, Yeast, Industrial yeast

Abstract

The need to replace imported yeasts which is depleting our foreign exchange earnings with locally produced yeasts for industrial processes cannot be over emphasized. Studies were carried out on the fermentation patterns of palm wine yeast and industrial yeast.  Saccharomyces cerevisieae was isolated from palm wine sourced from Akpowfu, Nkanu East Local Government of Enugu state, using Potato Dextrose Agar (PDA). The gel image of the yeast isolate after molecular identification showed that the DNA fragment had an amplicon size of 650bp (base pair). Palm wine yeast isolate and industrial yeast were subjected to germ tube test and the yeast ability to ferment different sugars. Morphologically, a large globosus to ellipsoidal budding-like cells indicated the presence of Saccharomyces cerevisieae when observed using ×10 and 40 objective lens of a binocular microscope. The isolate and industrial yeast were negative to germ tube test and were capable of fermenting fructose, glucose, maltose and sucrose sugars but negative to lactose, xylose and celebiose fermentation.  Yeast biomass of both the isolate and industrial yeast each was prepared by adding an inoculum of the yeast sample each into 500ml of broth solution containing 2 g yeast extract, 5g D-glucose and 5g peptone water and spinned for 24 hours at 1, 200rpm under shake flask condition at 30oC. In fermentation studies, 50ml of yeast isolate and industrial yeast biomass each were poured into different 2-litre glass fermentor containing 1,000ml sterile sucrose solution (10% sucrose sugar), 5.0 gram yeast extract and 5.0g D-glucose each and subjected to fermentation under shake flask condition for 24 hours at 1, 200rpm at 30oC. The result of fermented liquor analysis showed that the specific gravity of the liquor for both the industrial yeast and yeast isolate was 1.0450 and 1.030 respectively while the percentage alcohol of the liquor for industrial yeast was 6.0% v/v and that of yeast isolate was 5.0% v/v. The alcohol content of the fermented liquors were found to increase with the increase in fermentation time while specific gravity of the liquors decreased with fermentation time. The One-way analysis of variance (ANOVA) of the results obtained from the fermentation pattern of the two yeasts showed no significant difference between the yeasts at 95% confidence.

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Published

2023-11-03

How to Cite

Ege, M., Ogu, E., & Aniaku, . V. (2023). FERMENTATION PATTERNS OF PALM WINE YEAST ISOLATE AND INDUSTRIAL YEAST. Irish International Journal of Engineering and Scientific Studies, 6(5), 21–35. Retrieved from https://aspjournals.org/Journals/index.php/iijess/article/view/479