Abstract
Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out on leavening, texture, aroma, taste and appearance. Saccharomyces cerevisiae performed best in leavening the dough while Debaryomyces hansenii produced doughs with the best taste and aroma. Appearances of the doughs made with all the isolated yeasts did not differ significantly (P<0.05) from that of the dough that lacked yeast.
Highlights
Palm wine is an alcoholic beverage produced by the natural fermentation of the sap of various palm trees
Previous study on the microbiology of Elaeis guineensis have incriminated several bacteria and yeast flora to be involved in the fermentation process [2]
This work was designed to isolate and identify yeasts present in palm wine freshly tapped in Akure, Nigeria and determine the dough leavening ability of these yeasts
Summary
Palm wine is an alcoholic beverage produced by the natural fermentation of the sap of various palm trees. This work was designed to isolate and identify yeasts present in palm wine freshly tapped in Akure, Nigeria and determine the dough leavening ability of these yeasts. Five morphologically different yeast strains namely Schizosaccharomyces pombe, Debaryomyces hansenii, Geotrichum lactis, Saccharomyces cerevisiae and Zygosaccharo-myces rouxii were obtained from the freshly tapped palm wine (Table 1).
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