Asian Journal of Food Research and Nutrition

Isolation and Characterization of Yeast Associated with Palm Wine Fermentation

Ejimofor Chiamaka Frances *

Department of Biological Sciences, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

Nwakoby Nnamdi Enoch

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

Oledibe Odira Johnson

Department of Botany, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.

Afam-Ezeaku Chikaodili Eziamaka

Department of Botany, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.

Mbaukwu Onyinye Ann

Department of Botany, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.

*Author to whom correspondence should be addressed.

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Abstract

Wine is a naturally occurring beverage that is produced via the action of yeast cells from fruit juices. The purpose of this study is to produce orange fruit wine and evaluate its quality utilising yeast that has been isolated from palm wine. Although the yeast were isolated from old palm wine and characterised using conventional methods, Saccharomyces cerevisae was verified as the main species present. Palm wine was characterised to discover its physicochemical features. Using recipes that included a blend of each fruit must with Saccharomyces cerevisae isolated from palm wine, orange fruit must was fermented for 14 days. Wine production was examined to assess its quality. For the yeast wine and commercial wine, respectively, the results indicate values of 3.67 and 3.38 for pH, 1.00 and 1.02 for specific gravity, 9.79 and 9.443 for percentage (%) alcohol (v/v), and 0.063 and 1.348 for percentage (%) titratable acidity. The results of the study shown that employing yeast (Saccharomyces cerevisae) isolated from palm wine, high-quality wine could be made from orange fruits for immediate consumption.

Keywords: Fermentation, isolation, palmwine, Upwine

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