ISOLATION AND CHARACTERIZATION OF PALM WINE YEASTS AND A COMPARISON OF THEIR DOUGH-RAISING ACTIVITY WITH BAKER’S YEAST
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Published:
Jan 27, 2022
Page:
66-72
Main Article Content
C. C. EZEMBA
Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.
V. T. ONYEMALU
Department of Microbiology, Renaissance University, Ugbawka. Enugu State, Nigeria.
A. C. NWANYA
Department of Microbiology, Renaissance University, Ugbawka. Enugu State, Nigeria.
E. OGBONNA
Department of Microbiology, Renaissance University, Ugbawka. Enugu State, Nigeria.
A. S. EZEMBA
Chychy Gilgal Laboratories and Consultancy Services Ichida, Anambra State, Nigeria.
V. N. Anakwenze
Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
G. C. ANAUKWU
Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
P. O. OKOYE
Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.
F. J. C. ODIBO
Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
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
References
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Chandrasekhar K, Sreevani S, Seshapani P, Pramodhakumari J. A review on palm wine. International Journal of Research in Biological Sciences. 2012;2(1):33-38.
Santiago-Urbina JA, Ruiz-Teran F. Microbiology and biochemistry of traditional palm wine produced around the world. International Food Research Journal. 2014; 21(4):1261-1269.
Burrier S, Lucas A. Bread project: Yeast bread. 2014;1(3):24-28.
Chandrasekhar K, Sreevani S, Seshapani P, Pramodhakumari J. A review on palm wine. International Journal of Research in Biological Sciences. 2012;2(1):33-38.
Santiago-Urbina JA, Ruiz-Teran F. Microbiology and biochemistry of traditional palm wine produced around the world. International Food Research Journal. 2014; 21(4):1261-1269.
Ezenronye OU, Okerentugba PO. Genetic and physiological variant of yeasts selected from palm wine. Mycopathologia. 2001;15(2):85-9.
Cofalec V. Utilization of yeast for baking. 2014; 31-35.
Boboye B, Dayo-Owoyemi I, Akinyosoye FA. Organoleptic analysis of doughs fermented with yeasts from a Nigerian palm wine (Elaeis guineensis) and certain commercial yeasts. Open Microbiology Journal. 2008;2:115-119.
Corriher S. Yeast crucial role in bread making. Fine Cooking. 2001;43:80-81.
Santiago-Urbina JA, Ruiz-Teran F. Microbiology and biochemistry of traditional palm wine produced around the world. International Food Research Journal. 2014; 21(4):1261-1269.
Amoa-Awua WK, Sampson E, Tano-Debrah K. Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm. Elaeis guineensis in Ghana Journal of Applied Microbiology. 2007;102(2):599-606.
Phaff HJ. Isolation of biotechnological important organisms from nature. 2nd ed. New York: Oxford Press. 1990; 384-5.
Bell PJL, Higgins VJ, Attifield PV. Comparison of fermentative capabilities of commercial baking and wild type yeasts of different sugar media. Letters on Microbiology. 2001;33:211.
Obire O. Activity of yeast species in palm sap obtained from three areas in Edo state, Nigeria. Journal of Applied Sciences and Environmental Management. 2005;9: 25-30.
Chandrasekhar K, Sreevani S, Seshapani P, Pramodhakumari J. A review on palm wine. International Journal of Research in Biological Sciences. 2012;2(1):33-38.
Santiago-Urbina JA, Ruiz-Teran F. Microbiology and biochemistry of traditional palm wine produced around the world. International Food Research Journal. 2014; 21(4):1261-1269.
Burrier S, Lucas A. Bread project: Yeast bread. 2014;1(3):24-28.
Chandrasekhar K, Sreevani S, Seshapani P, Pramodhakumari J. A review on palm wine. International Journal of Research in Biological Sciences. 2012;2(1):33-38.
Santiago-Urbina JA, Ruiz-Teran F. Microbiology and biochemistry of traditional palm wine produced around the world. International Food Research Journal. 2014; 21(4):1261-1269.
Ezenronye OU, Okerentugba PO. Genetic and physiological variant of yeasts selected from palm wine. Mycopathologia. 2001;15(2):85-9.
Cofalec V. Utilization of yeast for baking. 2014; 31-35.
Boboye B, Dayo-Owoyemi I, Akinyosoye FA. Organoleptic analysis of doughs fermented with yeasts from a Nigerian palm wine (Elaeis guineensis) and certain commercial yeasts. Open Microbiology Journal. 2008;2:115-119.
Corriher S. Yeast crucial role in bread making. Fine Cooking. 2001;43:80-81.