European Journal of Biomedical and Pharmaceutical Sciences

ISOLATION AND SENSORY EVALUATION OF SACCHAROMYCES CEREVISIAE FROM PALM WINE (ELAEIS GUINNEENSIS) GOTTEN FROM DIFFERENT SITES IN ENUGU.

Nwakanma C., Unachukwu N.M., Onah P. and Engwa A.G.

ABSTRACT

Isolation and sensory evaluation of Saccharomyces cerevisiae from palm wine gotten from different sites in Enugu were analyzed on bread fermentation. The ability to get quality bread depends on its ingredients, skill and a very good fermentative agent. In this research, palm wine was gotten from four sites in Enugu, together with commercial yeast, which serves as the control yeast and they were cultured at 300C to isolate Saccharomyces cerevisiae from each of the samples using the appropriate identification techniques like the colony morphology, microscopic observations, fermentative ability and temperature tolerance tests. The yeast isolates were then used to bake bread at 1800C for 8 minutes and the organoleptic or sensory properties of the bread like volume, crust, color, internal color, structure, texture, flavor, aroma, crumb clarity and elasticity were analyzed. The yeast isolate from palm wine sample 4 was used to bake bread 5 and it showed the highest mean when compared to volume (4.4), crust (4.0), color (4.3), internal color (4.4), structure (3.3), texture (3.6), flavor (3.7), aroma (4.1) and crumb clarity (3.4) more than the control which had volume (4.3), crust (3.5), color (3.7), internal color (4.0), structure (2.5), texture (3.1), flavor (3.5), aroma (4.0) and crumb clarity (3.4),. Although some of the isolates did not have high leavening ability like the control, they influenced the aroma and flavor more than the control. Thus, these isolates may be combined to give varieties of sensory properties on bread and with the right industrial facilities would become an indigenous baker‟s yeast.

Keywords: Saccharomyces cerevisiae, sensory properties, bread fermentation, dough, Agar.