Asian Journal of Plant and Soil Sciences

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, Volume 7, Issue 1, Page 66-72

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

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://ikprress.org/index.php/AJOPSS/article/view/7359

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