Physiochemical properties and Enzymatic profile of indigenous yeast isolated from palm wine in Nigeria
1 Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.
2 Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria.
Research Article
GSC Biological and Pharmaceutical Sciences, 2023, 24(01), 055–061.
Article DOI: 10.30574/gscbps.2023.24.1.0267
Publication history:
Received on 30 May 2023; revised on 09 July 2023; accepted on 11 July 2023
Abstract:
This study was aimed at investigating the physiochemical properties of fresh palm wine and enzymatic activities of indigenous yeast strains isolated from palm wine sample (Elaeis guineensis). The physiochemical properties was evaluated after 1h of tapping giving the following values 7.29a±0.02%, 2.25a±0.03%, 476.58d±0.04 mg/L and 5.2c±0.06 for ethanol, TTA, reducing sugar and pH respectively. The yeast strains was isolated and characterized based on their morphological, physiological, and biochemical characteristics. Two yeast cells were identified as Saccharomyces cerevisiae and Geotrichum candidum. They were screened for their ability to synthesize amylase and cellulase. Results revealed significant variation in the enzymatic profiles of the indigenous yeast strains. Cellulase activity was present suggesting the ability to break down cellulose; and a starch degrading ability indicated by amylase activity. All the yeast stains had good cellulase and amylase enzyme profile but YT3 which was identified as Geotrichum candidum exhibited the highest enzyme activity of 0.719U/ml (amylase) and 0.182U/ml (cellulase), suggesting their potential for efficient sugar utilization during fermentation. The findings from this study proved that indigenous microorganisms in palm wine can act as a source of enzymes especially cellulase and amylase; and the enzyme yield will most likely improve after optimization. The identification of yeast strains with enhanced enzymatic potential offers opportunities for the large-scale and industrial production of the enzyme.
Keywords:
Palm wine; Indigenous yeast; physiochemical properties; Enzyme profile
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
