Characterisation of palm wine yeast isolates for industrial utilisation

Abstract

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.