African Journal of Biotechnology Vol. 5 (19), pp. 1725-1728, 2 October 2006   

ISSN 1684–5315 © 2006 Academic Journals        

Full Length Research Paper

Characterisation of palm wine yeast isolates for industrial utilisation

Nwachukwu*,  I.N; Ibekwe, V.I, Nwabueze, R.N and Anyanwu, B.N

Department of Microbiology, Federal University of Technology, P.M.B 1526, Owerri, Nigeria.

*Corresponding author. E-mail: ikennatex@yahoo.com.

Accepted 4 September, 2006

Investigations were carried out on yeasts isolated from palm wines obtained from South Eastern Nigeria. The isolates were characterised for certain attributes necessary for ethanol production. Isolations were made from 600 hour-aged wines. The attributes investigated included ethanol tolerance and sedimentation rates. The effect of certain locally available supplements on ethanol tolerance was also investigated. Nine strains of Saccharomyces cerevisiae, two strains of S. globosus, and two strains of Hanseniaspora uvarum were isolated in this study. Results of the ethanol tolerance revealed a range of 10-20% (v/v), ethanol tolerance for the isolates. The sedimentation rates varied from 55.5 to 93.1%. Addition of local supplements enhanced ethanol tolerance of the isolates.

Key words: Palm wine yeast, industrial utilization, ethanol.