ISOLATION AND CHARACTERIZATION OF PALM WINE YEASTS AND A COMPARISON OF THEIR DOUGH-RAISING ACTIVITY WITH BAKER’S YEAST

Main Article Content

C. C. EZEMBA
V. T. ONYEMALU
A. C. NWANYA
E. OGBONNA
A. S. EZEMBA
V. N. Anakwenze
G. C. ANAUKWU
P. O. OKOYE
F. J. C. ODIBO

Abstract

Yeast isolates from fresh palm wine sample in Ugbawka, Enugu state were screened for dough- raising activity. The function of yeast flora of palm wine in leavening was explored by subjecting organisms from the wine to dough-raising tests. The yeasts isolates, tentatively identified as Saccharomyces sp, were compared with a commercial baker’s yeast for their dough-raising properties. Out of four yeast isolates, two of them were recovered as biological dough raisers. The result showed that isolates two and four has the highest dough-raising activity of 12cm3 and 11.60cm3, while isolate three produced the lowest dough raising activity when compared with baker’s yeast that gave a value of 8.40cm3. This study indicates that palm wine yeasts have good properties for raising dough in bread-making and can be exploited for commercial use.

Keywords:
Dough, palm wine, Saccharomyces sp, yeasts

Article Details

How to Cite
EZEMBA, C. C., ONYEMALU, V. T., NWANYA, A. C., OGBONNA, E., EZEMBA, A. S., Anakwenze, V. N., ANAUKWU, G. C., OKOYE, P. O., & ODIBO, F. J. C. (2022). ISOLATION AND CHARACTERIZATION OF PALM WINE YEASTS AND A COMPARISON OF THEIR DOUGH-RAISING ACTIVITY WITH BAKER’S YEAST. Asian Journal of Plant and Soil Sciences, 7(1), 66-72. Retrieved from https://ikpresse.com/index.php/AJOPSS/article/view/7359
Section
Original Research Article

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