Development of baking yeast from Nigerian palm-wine yeasts

Abstract

Two local strains of Saccharomyces cerevisiae, Nk, and Nk2, showed leavening activities of 103% and 102% of that of a commercial yeast strain on wheat flour and of 114% and 113% on composite dough with 40% (w/v) maize substitution. Yeast fusion products Nk/Ng, Nk/Nk1 and Nk/Nk2 showed activities of 104% to 113% on wheat flour and 111% to 131% on the composite dough. These advantages were maintained in the yeasts' baking properties and organoleptic qualities. The fusion products also showed enhanced osmotic tolerance, as indicated by good growth in 3%, 6% and 10% (w/v) NaCl and 50% (w/v) glucose. Viability of the fusion products, preserved by drying at 30 to 35°C, dropped to between 62% and 72% after 3 months.

Microbiological analysis and screening of lactic acid bacteria from Tunisian date palm sap

“…Only few reports show physicochemical characteristics of Tunisian palm sap (Ben Thabet et al, 2007;. However, many reports were investigated on palm wine obtained by sap fermentation of the palmae family such as the oil palm, coconut palm, coconut palm, date palm, Nipa palm, Kithul palm and Raffia palm (Jayatissa et al, 1978;Sanni and Lonner, 1993;Ejiofor et al, 1994;Ayogu 1999;Nwachukwu et al, 2006;Stringini et al, 2009). Studies over the years have been devoted to the isolation and identification of yeasts responsible for palm wine fermentation.…”

Occurrence and taxonomic characteristics of strains of predominant in African indigenous fermented foods and beverages

“…The wine is made from fermented palm sap from the coconut palm, the oil palm, the wild date palm, the nipa palm or the kithul palm [1,42,43]. Palm wine is known over major parts of West Africa under various names such as 'nsafufuo' in Ghana, 'emu' in Nigeria and 'akpeteshi' in Ghana and Nigeria.…”

“…Palm wine is known over major parts of West Africa under various names such as 'nsafufuo' in Ghana, 'emu' in Nigeria and 'akpeteshi' in Ghana and Nigeria. The wine is made from fermented palm sap from the coconut palm, the oil palm, the wild date palm, the nipa palm or the kithul palm [1,42,43]. Palm wine is a mildly alcoholic beverage similar to beer.…”

The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage

“…Palm wine is made from the fermented sap of tropical plants of the palmae family, such as the oil palm (Elaeis guineensis), coconut palm (Phoenix dactylifera), date palm, nipa palm, kithul palm and raffia palm (Raphia hookeri) (Ayogu, 1999;Ejiofor, Okafor, & Ugwueze, 1994;Nwachukwu, Ibekwe, Nwabueze and Anyanwu., 2006;Sanni & Lonner, 1993). It is an alcoholic beverage that is produced and consumed in very large quantities in West Africa, and it is known throughout the major parts of Africa under various names, such as 'mimbo' in Cameroon, 'nsafufuo' in Ghana, 'emu' in Nigeria (Jespersen, 2003) and 'bandji' in Côte d'Ivoire.…”