To authenticate the claims by local users of Citrus x limon (lemon) in the control of some human infections, preliminary phytochemical screening and antimicrobial evaluation of lemon leaf extract was investigated Extraction of plant leaves was performed using successive reflux, with n-hexane, ethyl acetate, ethanol and water as extracting solvents. Ethanol gave the highest percentage yield of 10.93% followed closely by ethyl acetate with 9.42% while water extract gave the lowest yield of 3.67%. 11 phytochemicals classes were present in the leaf extract and they include alkaloids, flavonoids, saponins, anthraquinon, cardiac glycosides, tannins, steroids, terpenes, resins, phenols

The cold macerat ion and agar diffusion technique were emp loyed to assess phytochemical propert ies and the antimicrobial potency of Cy mbopogon citratus (lemongrass) against selected microbial pathogens using hexane, chloroform and methanol as extracting solvents. The mean zones of inhibit ion of the chloroform leaf and corresponding root extracts for the test organisms were Staphylococus aureus (11.33±1.15,11.66±2.52), Salmonella typhi (11.33±1.53,13.66±0.58), Escherichia co li (16.33±0.58,15.66±2.31) and Candida albicans (7.66±0.58,8.66±1.53) respectively. Hexane and methanol extracts showed no activity against the test organisms. The min imu m inhib itory concentration (MIC) and the corresponding minimu m bactericidal concentration (MBC) for ch loroform leaf and root extracts were : Staphylococus aureus (24µg/ ml, 28µg/ ml), Salmonella typhi (20µg/ ml, 28µg/ ml), Escherichia coli (14µg/ ml, 16µg/ml), Candida albicans (32µg/ ml, 38µg/ ml) and Staphylococus aureus (20µg/ ml, 26µg/ ml), Salmonella typhi (18µg/ ml, 24µg/ ml), Escherichia coli (14µg/ ml, 16µg/ml), Candida albicans (28µg/ml, 32µg/ ml) respectively. Phytochemical screening on Cy mbopogon citratus showed that five active ingredients: Tannins, Flavonoids, Phenols, Carbohydrates and volatile oil were present in both the root and leaf parts. The mean zones of inhibit ion showed that Cymbopogon citratus exh ibited an intermediate antimicrobial activity against the bacteria species while C. albicans was resistant. Higher dose of C. citratus may be recommended to exert a remarkable antimicrobial act ivity against the test organisms.

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A considerable quantity of agricultural produce in Nigeria gets spoilt due to lack of storage facilities and poor storage conditions. An example of such agricultural produce is date palm which is readily available in the northern parts of Nigeria. This study aimed at evaluating the potential of Saccharomyces cerevisiae Y10 isolated from decomposed sugarcane bagasse to produce wine using date palm fruits. The yeast was isolated using yeast extract peptone dextrose agar and was identified by molecular methods. Fermentation of date palm fruit juice was carried out anaerobically for 20 days during which physicochemical parameters and proximate composition were determined using standard methods. The yeast was identified as Saccharomyces cerevisiae Y10 with accession number MG321589. Analysis of physicochemical properties showed that pH dropped from 5.4 to 3.6, titratable acidity increased from 0.25 to 0.71% and specific gravity decreased from 1.1 to 1.01. Proximate composition of produced wine gave low total reducing sugar and low protein of 0.11 and 0.44% respectively and the final alcohol content was 10.4% at the 20th day of fermentation. This study has shown that Saccharomyces cerevisiae Y10 which was isolated from decaying sugarcane bagasse sample has the potential to be used as starter culture for fermentation of date palm for wine production. Keywords: Date palm, Saccharomyces cerevisiae Y10, wine, yeast, alcoholic fermentation