A note on the leavening activity of yeasts isolated from Nigerian palm wine |
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Authors: | R.N. Okagbue |
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Affiliation: | Department of Microbiology, Ahmadu Bello University, Zaria, Nigeria |
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Abstract: | The role of the yeast flora of Nigerian palm wine in the leavening activity of the beverage was investigated by subjecting organisms from the wine to dough-raising tests. Those with appreciable leavening activity were identified as Saccharomyces cerevisiae and Candida spp. They produced maximum dough volumes in 3–4 h at 37°C. The study has provided experimental evidence that yeasts contribute to the leavening activity of palm wine and has identified strains which have potential utility in commercial bread baking. |
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