• Home
  • Register
  • Login

Asian Journal of Plant and Soil Sciences

  • About
    • About the Journal
    • Submissions & Author Guidelines
    • Articles in Press
    • Editorial Team
    • Editorial Policy
    • Publication Ethics and Malpractice Statement
    • Contact
  • Archives
  • Indexing
  • Submission
Advanced Search
  1. Home
  2. Archives
  3. 2022 - Volume 7 [Issue 1]
  4. Original Research Article

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

  •  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

Asian Journal of Plant and Soil Sciences, Page 66-72

Published: 27 January 2022

  • View Article
  • Download
  • Cite
  • References
  • Statistics
  • Share

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
  • PDF Requires Subscription or Fee (USD 30)
  •  PDF (INR 2100)

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
  • ACM
  • ACS
  • APA
  • ABNT
  • Chicago
  • Harvard
  • IEEE
  • MLA
  • Turabian
  • Vancouver

References

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.

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.
  • Abstract View: 241 times
    PDF Download: 4 times

Download Statistics

Downloads

Download data is not yet available.
  • Linkedin
  • Twitter
  • Facebook
  • WhatsApp
  • Telegram
Subscription

Login to access subscriber-only resources.

Information
  • For Readers
  • For Authors
  • For Librarians
Current Issue
  • Atom logo
  • RSS2 logo
  • RSS1 logo


Terms & Condition | Privacy Policy | Help | Team | Advertising Policy
Copyright @ 2000-2021 I.K. Press. All rights reserved.