SUITABILITY AND FERMENTATIVE PERFORMANCE OF INDIGENOUS PALM WINE YEAST (SACCHAROMYCES CEREVISIAE) USING APPLE
SUITABILITY AND FERMENTATIVE PERFORMANCE OF INDIGENOUS PALM WINE YEAST (SACCHAROMYCES CEREVISIAE) USING APPLE
Francis Sopuruchukwu Ire*[1], Jennifer Ifebuche Okeke[2], Ndukwe Maduka[3]
*Corresponding author E-mail: francis.ire@uniport.edu.ng
A R T I C L E I N F O
Article Type: Research Received: 06, Aug. 2020. Accepted: 30, Aug. 2020. Published: 31, Aug. 2020.
|
A B S T R A C T
Wine is a product of alcoholic fermentation by yeast on juice extract from ripe grapes or any fruit with suitable sugar content. The study was aimed at assessing the performance of the Saccharomyces cerevisiae isolated from palm wine in the production of wine. The yeast was isolated from palm wine and confirmed to be Saccharomyces cerevisiae by morphology, microscopy, and sugar fermentation tests. Fruit juice extracted from apple was inoculated with the S. cerevisiae isolated from palm wine and allowed to stand unperturbed for fourteen days. During the fermentation period, the fermenting ‘must’ was sampled at 2-day and 7-day intervals to monitor the physicochemical and microbiological conditions, respectively using standard methods. Five-point Hedonic scale was used to carry out a sensory evaluation of the apple wine. The yeast proved to be highly tolerant of alcohol and the pH of the apple wine produced at the end of fermentation was 3.7, which was slightly lower than that of the unfermented juice (3.8). While the temperature and alcohol content of the apple wine increased, the titrable acidity, reducing sugar and specific gravity decreased with the increasing length of fermentation. The final values with respect to reducing sugar, specific gravity, alcohol content, pH, and temperature of the wine were 24.45 g/l, 1.00, 12.23 % (v/v), 3.7, 30.3 oC, respectively. The result obtained from the sensory evaluation of the final product implies that the apple wine was generally acceptable. Hence, it is recommended that this indigenous yeast isolate (S. cerevisiae) should be utilized in subsequent brewing processes since it imparts a unique aroma and flavour to the wine. |
Keywords:
Palm wine, Saccharomyces cerevisiae, Apple fruit juice, Wine production |
[1] Francis Sopuruchukwu Ire, Senior Lecturer, Department of Microbiology, Faculty of Science, University of Port Harcourt, Nigeria
[2] Jennifer Ifebuche Okeke, Researcher, Department of Microbiology Technology, Faculty of Science and Laboratory Technology, University of Port Harcourt, Nigeria
[3] Ndukwe Maduka, Lecturer, Department of Biological Sciences, Faculty of Natural and Applied Science, Wellspring University, Benin City, Edo State, Nigeria
REFERENCES
Alberti, A., Vieira, R. G., Drilleau, J. F., Wosiacki, G. and Nogueira, A. (2011). Apple wine processing with different nitrogen contents. Brazilian Archives of Biology and Technology 54(3):551-558.
Alobo, A. P. and Offonry, S. U. (2009). Characteristics of coloured wine produced from roselle (Hibiscus sabdariffa) calyx extract. Journal of the Institute of Brewing 115(2): 91-94.
Amerine, M. A., Berg, H. W., Kunkee, R. E., Ough, C. S., Singleton, V. L. and Webb, A. D. (1980). The Technology of Winemaking, (4th Ed). AVI, Westport Connecticut. pp. 185-703
Asuk, A. A., Umoh, I. B., Eteng, M. U., Jayeola, C. O. and Akpanyung, E. O. (2011). Production, characterization and safety of wine obtained from a blend of tomato, almond, orange, lemon and African star apple extract. Annals of Biological Research 2(5):492-5003.
Awe, S. and Nnadoze, S. N. (2015). Production and microbiological assessment of date palm (Phoenix dactylifera) fruit wine. British Microbiology Research Journal 8(3):480-488.
Benedict, S. R. (1908). A regent for the detection of reducing sugars. Journal of Biological Chemistry 5:485-487.
Bertolini, M. C., Ernandes, J. R. and Laluce, C. (1991). New yeast strains for alcoholic fermentation at higher sugar concentration. Biotechnology Letters 13:197-202.
Boekhout, T. and Kurtzman, C. P. (1996). Principles and methods used in yeast classification, and an overview of currently accepted yeast genera, In: Non-conventional Yeasts in Biotechnology. A Handbook (Wolf, K.). Springer-Velag, Berlin, Heidelberg. pp. 1-99.
Casey, G. P. and Ingledew, W. M. M. (2008). Ethanol tolerance in yeasts. CRC Critical Reviews in Microbiology 13(3):219-280.
Chakraborty, K., Saha, J., Raychaudhuri, U. and Chkraborty, R. (2014). Tropical fruit wines: A mini review. Natural Products 10(7):219-228.
Chilaka, C. A., Uchechukwu, N., Obidiegwu, J. E. and Akpor, O. B. (2010). Evaluation of the efficiency of yeast isolates from palm wine in diverse fruit wine production. African Journal of Food Science 4(12):764-774.
Clemente-Jiménez, J. M., Mingorance-Cazorla, L., Martínez-Rodríguez, S., Heras-Vázquez, F. J. L. and Rodríguez-Vico, F. (2005). Influence of sequential yeast mixtures wine fermentation. International Journal of Food Microbiology 98:301-308.
Cousin, F. J., Guellec, R. L., Schlusselhuber, M., Dalmasso, M., Laplace J. and Cretenet, M. (2017). Microorganisms in fermented apple beverages: current knowledge and future directions. Microorganisms 5(39):1-22.
Duarte. W. F., Dias, D. R., Oliveira, M. J., Teixeira, J. A., Silva, J. B. D. and Schwan, R. F. (2010). Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu. LWT-Food Science and Technology 43:1564-1572.
Ebana, R. U. B., Edet, U. O., Anosike, K. I. Etok, C. A. & Kanu, T. O. (2019). Nutritional analysis and wine production potentials of Telfairia occidentalis (fluted pumpkin) leaves and Cucumis sativus L. (cucumber) using baker’s and palm wine yeast strains, World News of Natural Sciences, 22, 12-30.
Emecheta, R. O., Maduka, N., Ahaotu, I. and Odu, N. N. (2019). Assessment of date wine clarified using commercial pectinase and Aspergillus tamarii strains immobilized on biomatrix. Science Park Journal of Applied Biotechnology Research 3(1):019-031.
Enidiok, S. E. and Attah, L. E. (2010). Chemical composition in relation to the quality of wines produced from Nigerian Syzygium malaccensis and Eugenia owariensis apples. African Journal of Food Agriculture Nutrition and Development 10(2):2124-2138.
Ezeama, C. F. and Ebia, O. O. (2015). Yeast performance, chemical and sensory properties of wine produced from Chinese star apple (Averrhoa carambola). American Journal of Food and Nutrition 5(1):9-15.
Idoko, B. O., Ukayima, M. T., Gberikon, G. M. and Olaleye, O. O. (2020). Physico-chemical and sensory properties of wine produced from blends of roselle calyces extract and pineapple juice. Asian Journal of Biotechnology and Bioresource Technology 6(1):28-38.
Jarvis, B. (1996). Cider, perry, fruit wines and other alcoholic fruit beverages In: Fruit Processing. Arthey, D. and Ashurst, P. R. editors. Blackie Academic and Professional pp. 98.
Laplace, J. M., Delgenes, J. P., Molleta, R. and Navarro, J. M. (1992). Fermentation of lignocellulosic sugars to ethanol-selection of mutants of Pichia stipitis affected for D-glucose utilization. Enzyme and Microbiology Technology 14:644-648.
Laplace, J. M., Delgenes, J. P., Molleta, R. and Navarro, J. M. (1993). Ethanol production from glucose and xylose by separated and co-culture processes using high cell density systems. Process Biochemistry 28:519-525.
Lodder, J. (ed) (1971). The yeasts: A taxonomic study. Northern Holland and Publishing, Amsterdam.
Ngọc, N. M., Minh, N. P. and Dao, D. T. A. Isolation and characterization of yeast strains for palm (Borassus flabelliffer) wine fermentation. International Journal of Engineering Research and Technology (IJERT) 2(11):3602-3615.
Mathew, B., Datsugwai, M. S. S., David, E. S. & Harriet, U. (2017). Production of wine from fermentation of grape (Vitis vinifera) and sweet orange (Citrus seninsis) juice using Saccharomyces cerevisiae isolated from palm wine, International Journal of Current Microbiology and Applied Sciences, 6(1), 868-881.
Nwachukwu, I. N., Ibekwe, V. I., Nwabueze, R. N. and Anyanwu, B. N. (2006). Characterization of palm wine yeast isolates for industrial utilisation. African Journal of Biotechnology 5(19):1725-1728.
Ogodo, A. C., Ugbogu, O. C., Ugbogu, A. E. and Ezeonu, C. S. (2015). Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine. SpringerPlus 4(683):1-11.
Okeke, B. C., Agu, K. C., Uba, P. O., Awah, N. S., Anaukwu, C. G., Archibong, E. J., Uwanta, I. I., Ezeneche, J. N., Ezenwa, C. U. and Orji, M. U. (2015). Wine production from mixed fruits (pineapple and watermelon) using high alcohol tolerant yeast isolated from palm wine. Universal Journal of Microbiology Research 3(4):41-45.
Okemini, O. F. and Dilim, I. C. (2017). Physico-chemical properties and sensory evaluation of wine produced from tiger nut (Cyperus esculentus). International Journal of ChemTech Research 10(12):155-164.
Oladipo, I. C., Akinsola, O. E. & Ojerinde, B. O. (2014). Microbiological analysis of some locally produced fruit wine in Nigeria, Global Journal of Biology, Agriculture and Health Sciences, 3(2), 75-80.
Parapouli, M., Vasileiadis, A., Afendra, A. and Hatziloukas, E. (2020). Saccharomyces cerevisiae and its industrial applications. AIMS Microbiology 6(1):1-31.
Plutowska, B. and Wardencki, W. (2008). Application of gas chromatography-olfactometry (GCeO) in analysis and quality assessment of alcoholic beverages-a review. Food Chemistry 107(1):449-463.
Rajković, M. B., Novaković, I. D. and Petrović, A. (2007). Determination of titratable acidity in white wine. Journal of Agricultural Sciences 52(2):169-184.
Reddy, L. V. A. and Reddy, O.V. S. (2005). Production and characterization of wine from mango fruit (Mangifera indica L.). World Journal of Microbiology and Biotechnology 21:1345-1350.
Riekstina-Dolge, R., Kruma, Z. and Karklina, D. (2012). Sensory properties and chemical composition of cider depending on apple variety. Research for Rural Development 18:102-108.
Samson, A. K. S.m Singh, G. (2017). Optimum parameters for wine production from pomegranate fruit juice, International Journal of Pharmaceutical Sciences and Research, 8(11), 4826-4831.
Saranraj, P., Sivasakthivelan, P., Naveen, M. (2017). Fermentation of fruit wine and its quality analysis: A review. Australian Journal of Science and Technology 1(2):85-97.
Snell, F. D. and Ettre, I. S. L. (1974). Wine and Must: In Encyclopedia of Industrial Chemical Analysis, vol. 14. Interscience Publishers, John Wiley and Sons Inc, New York.
Snopek, L., Mlcek, J., Sochorova, L., Baron, M., Hlavacova, I., Jurikova, T., Sochor, J. (2018). Contribution of red wine consumption to human health protection, Molecules, 23(1684), 1-16
Stanley, M. C., Ifeanyi, O. E., Christopher, A. E. and Emmanuel, E. (2014). Alcohol and biomass production from pineapple juice using a combination of palm wine yeast and baker’s yeast. International Journal of Life Sciences Biotechnology and Pharma Research 3(4):214-221.
Swami, S. B., Thakor, N. J. and Divate, A. D. (2014). Fruit wine production: a review. Journal of Food Research and Technology 2(3):93-100.
Teramoto, Y., Sato, R., Ueda, S. (2005). Characteristics of fermentation yeast isolated from traditional Ethiopian honey wine, ogol. African Journal of Biotechnology 4(2):160-163.
Uma, V. and Polasa, H. (1990). S. cerevisiae of palm wine enhanced ethanol production by using mutagens. Journal of Industrial Microbiology and Biotechnology 5:1-4.
Umeh, S. O., Udemezue, O., Okeke, B. C. and Agu, G. C. (2015). Pawpaw (Carica papaya) wine: with low sugar produced using Saccharomyces cerevisiae isolated from a local dink ‘burukutu’. International Journal of Biotechnology and Food Science 3(2):17-22.
Velić, D., Velić, N., Klarić, D. A., Klarić, I., Tominac, V. P., Košmerl, T. and Vidrih, R. (2018). The production of fruit wines-a review. Croatian Journal of Food Science and Technology 10(2):1-12.
Won, S. Y., Seo, J. S., Kwak, H. S., Lee, Y., Kim, M., Shim, H. S., Jeong, Y. (2015). Quality characteristics and quantification of acetaldehyde and methanol in apple wine fermentation by various pre-treatments of mash. Preventive Nutrition and Food Science 20(4):292-297.
Wurz, D. A. (2019). Wine and health: a review of its benefits to human health. Bio Web of Conferences 12(04001):1-3.
Zainab, A., Amos, Y., Datsugwai, M. S. S., Mathew, B. (2018). Quality assessment of water melon (Citrullus lanatus) wine produced using Saccharomyces cerevisiae isolated from palm wine, Journals of Biomaterials, 2(2), 65-73.
Zoecklein, B. W., Fugelsang, K. C., Gump, B. H. and Nury, F. S. (1990). Phenolic Compounds and Wine Color. In: Production Wine Analysis. Springer, Boston, MA. pp. 129-168.
This work is licensed under a Creative Commons Attribution 4.0 International License.