Wine produced from date palm (Phoenix dactylifera L.) fruits using Saccharomyces cerevisiae X01 isolated from Nigerian locally fermented beverages
The study focused on the production of wine from date palm fruits ( Phoenix dactylifera L.) using a strain of yeast isolated from selected Nigerian locally fermented beverages (‘pito’, ‘brukutu’ and palm wine). Seven (7) distinct yeasts were isolated and identified using cultural, microscopy and bio...
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| Veröffentlicht in: | Archives of microbiology 2021, Vol.203 (1), p.193-204 |
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| creator | Oladoja, Emmanuel Olalekan Oyewole, Oluwafemi Adebayo Okeke, Susan Kingsley Azuh, Victor Okechukwu Oladoja, Olakunle Israel Jagaba, Aliyu |
| description | The study focused on the production of wine from date palm fruits (
Phoenix dactylifera
L.) using a strain of yeast isolated from selected Nigerian locally fermented beverages (‘pito’, ‘brukutu’ and palm wine). Seven (7) distinct yeasts were isolated and identified using cultural, microscopy and biochemical tests (temperature tolerance, flocculation, ethanol tolerance, H
2
S production and killer toxin production and the ability to assimilate and ferment sugars. The yeast isolates were screened using refractometric and spectrophotometric methods to select the isolate with the best ability for wine production. This isolate was molecularly characterized, grown in 1 L of potatoes dextrose broth, freeze dried and used for wine production. The population of yeast, bacteria and the physicochemical analysis of the must were monitored during fermentation. Populations of bacteria in the wine were assessed by standard pour plate count. The proximate content and physicochemical properties of the produced wine before and after ageing, as well as the sensorial quality of the produced wine was determined. All the yeast isolates possessed the ability to flocculate, tolerate ethanol concentration of between 5 and 20% and temperature range of 30–45 °C, produced low concentration of H
2
S and does not produce killer toxins. A palm wine isolate, identified as
Saccharomyces cerevisiae
X01 was selected as the best isolate with the most ability for wine production. The total yeast count increases as the period of fermentation progressed while the total viable bacterial count reduced as the fermentation period progressed. There was a significant difference (
P
0.05) between the proximate and physicochemical compositions of the produced wine before and after ageing using
Saccharomyces cerevisiae
X01 when compared to the control
S. cerevisiae
QA23. This study revealed that the Nigerian locally sourced
S. cerevisiae
X01 can be used as an alternative substrate for industrial scale production of wine with a mild alcoholic content. |
| doi_str_mv | 10.1007/s00203-020-02018-3 |
| format | Article |
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Phoenix dactylifera
L.) using a strain of yeast isolated from selected Nigerian locally fermented beverages (‘pito’, ‘brukutu’ and palm wine). Seven (7) distinct yeasts were isolated and identified using cultural, microscopy and biochemical tests (temperature tolerance, flocculation, ethanol tolerance, H
2
S production and killer toxin production and the ability to assimilate and ferment sugars. The yeast isolates were screened using refractometric and spectrophotometric methods to select the isolate with the best ability for wine production. This isolate was molecularly characterized, grown in 1 L of potatoes dextrose broth, freeze dried and used for wine production. The population of yeast, bacteria and the physicochemical analysis of the must were monitored during fermentation. Populations of bacteria in the wine were assessed by standard pour plate count. The proximate content and physicochemical properties of the produced wine before and after ageing, as well as the sensorial quality of the produced wine was determined. All the yeast isolates possessed the ability to flocculate, tolerate ethanol concentration of between 5 and 20% and temperature range of 30–45 °C, produced low concentration of H
2
S and does not produce killer toxins. A palm wine isolate, identified as
Saccharomyces cerevisiae
X01 was selected as the best isolate with the most ability for wine production. The total yeast count increases as the period of fermentation progressed while the total viable bacterial count reduced as the fermentation period progressed. There was a significant difference (
P
< 0.05) in the physicochemical properties of the must during fermentation. At the end of the fermentation, the produced wine had 5.22% and 4.86% ethanol content for
S. cerevisiae
QA23 and
S. cerevisiae
X01 respectively. There was no significant difference (
P
> 0.05) between the proximate and physicochemical compositions of the produced wine before and after ageing using
Saccharomyces cerevisiae
X01 when compared to the control
S. cerevisiae
QA23. This study revealed that the Nigerian locally sourced
S. cerevisiae
X01 can be used as an alternative substrate for industrial scale production of wine with a mild alcoholic content.</description><identifier>ISSN: 0302-8933</identifier><identifier>EISSN: 1432-072X</identifier><identifier>DOI: 10.1007/s00203-020-02018-3</identifier><identifier>PMID: 32803346</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Aging ; Bacteria ; Beverages ; Biochemical tests ; Biochemistry ; Biomedical and Life Sciences ; Biotechnology ; Cell Biology ; Dextrose ; Ecology ; Ethanol ; Ethanol - analysis ; Fermentation ; Fermented Foods and Beverages - microbiology ; Flocculation ; Food Microbiology ; Fruit - metabolism ; Fruit - microbiology ; Fruits ; Hydrogen sulfide ; Life Sciences ; Microbial Ecology ; Microbiology ; Nigeria ; Original Paper ; Palm wine ; Phoeniceae - microbiology ; Phoenix dactylifera ; Physicochemical analysis ; Physicochemical properties ; Potatoes ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae - isolation & purification ; Saccharomyces cerevisiae - metabolism ; Sensory properties ; Spectrophotometry ; Substrates ; Sugar ; Temperature tolerance ; Toxins ; Wine ; Wine - microbiology ; Wines ; Yeast ; Yeasts</subject><ispartof>Archives of microbiology, 2021, Vol.203 (1), p.193-204</ispartof><rights>Springer-Verlag GmbH Germany, part of Springer Nature 2020</rights><rights>Springer-Verlag GmbH Germany, part of Springer Nature 2020.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2903-f0ebf8ecc885f7e2a1a6d04aa4753206fb0439e5caf33e3544b79da5312d744b3</citedby><cites>FETCH-LOGICAL-c2903-f0ebf8ecc885f7e2a1a6d04aa4753206fb0439e5caf33e3544b79da5312d744b3</cites><orcidid>0000-0002-0119-9088</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00203-020-02018-3$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00203-020-02018-3$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32803346$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Oladoja, Emmanuel Olalekan</creatorcontrib><creatorcontrib>Oyewole, Oluwafemi Adebayo</creatorcontrib><creatorcontrib>Okeke, Susan Kingsley</creatorcontrib><creatorcontrib>Azuh, Victor Okechukwu</creatorcontrib><creatorcontrib>Oladoja, Olakunle Israel</creatorcontrib><creatorcontrib>Jagaba, Aliyu</creatorcontrib><title>Wine produced from date palm (Phoenix dactylifera L.) fruits using Saccharomyces cerevisiae X01 isolated from Nigerian locally fermented beverages</title><title>Archives of microbiology</title><addtitle>Arch Microbiol</addtitle><addtitle>Arch Microbiol</addtitle><description>The study focused on the production of wine from date palm fruits (
Phoenix dactylifera
L.) using a strain of yeast isolated from selected Nigerian locally fermented beverages (‘pito’, ‘brukutu’ and palm wine). Seven (7) distinct yeasts were isolated and identified using cultural, microscopy and biochemical tests (temperature tolerance, flocculation, ethanol tolerance, H
2
S production and killer toxin production and the ability to assimilate and ferment sugars. The yeast isolates were screened using refractometric and spectrophotometric methods to select the isolate with the best ability for wine production. This isolate was molecularly characterized, grown in 1 L of potatoes dextrose broth, freeze dried and used for wine production. The population of yeast, bacteria and the physicochemical analysis of the must were monitored during fermentation. Populations of bacteria in the wine were assessed by standard pour plate count. The proximate content and physicochemical properties of the produced wine before and after ageing, as well as the sensorial quality of the produced wine was determined. All the yeast isolates possessed the ability to flocculate, tolerate ethanol concentration of between 5 and 20% and temperature range of 30–45 °C, produced low concentration of H
2
S and does not produce killer toxins. A palm wine isolate, identified as
Saccharomyces cerevisiae
X01 was selected as the best isolate with the most ability for wine production. The total yeast count increases as the period of fermentation progressed while the total viable bacterial count reduced as the fermentation period progressed. There was a significant difference (
P
< 0.05) in the physicochemical properties of the must during fermentation. At the end of the fermentation, the produced wine had 5.22% and 4.86% ethanol content for
S. cerevisiae
QA23 and
S. cerevisiae
X01 respectively. There was no significant difference (
P
> 0.05) between the proximate and physicochemical compositions of the produced wine before and after ageing using
Saccharomyces cerevisiae
X01 when compared to the control
S. cerevisiae
QA23. This study revealed that the Nigerian locally sourced
S. cerevisiae
X01 can be used as an alternative substrate for industrial scale production of wine with a mild alcoholic content.</description><subject>Aging</subject><subject>Bacteria</subject><subject>Beverages</subject><subject>Biochemical tests</subject><subject>Biochemistry</subject><subject>Biomedical and Life Sciences</subject><subject>Biotechnology</subject><subject>Cell Biology</subject><subject>Dextrose</subject><subject>Ecology</subject><subject>Ethanol</subject><subject>Ethanol - analysis</subject><subject>Fermentation</subject><subject>Fermented Foods and Beverages - microbiology</subject><subject>Flocculation</subject><subject>Food Microbiology</subject><subject>Fruit - metabolism</subject><subject>Fruit - microbiology</subject><subject>Fruits</subject><subject>Hydrogen sulfide</subject><subject>Life Sciences</subject><subject>Microbial Ecology</subject><subject>Microbiology</subject><subject>Nigeria</subject><subject>Original Paper</subject><subject>Palm wine</subject><subject>Phoeniceae - microbiology</subject><subject>Phoenix dactylifera</subject><subject>Physicochemical analysis</subject><subject>Physicochemical properties</subject><subject>Potatoes</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomyces cerevisiae - isolation & purification</subject><subject>Saccharomyces cerevisiae - metabolism</subject><subject>Sensory properties</subject><subject>Spectrophotometry</subject><subject>Substrates</subject><subject>Sugar</subject><subject>Temperature tolerance</subject><subject>Toxins</subject><subject>Wine</subject><subject>Wine - microbiology</subject><subject>Wines</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>0302-8933</issn><issn>1432-072X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9kc1uFDEMxyNERbeFF-CAInGBwxQnno_sEVWFIq0KEiB6izIZZ5tqPkqyU7Gv0SfGyy7lxiGObP_9s2wL8VLBmQJo3mUADViw2T1lCnwiFqpEXUCjr5-KBSDowiwRj8VJzrcAShtjnolj1AYQy3ohHn7EkeRdmrrZUydDmgbZuQ2HXD_IN19uJhrjLw75zbaPgZKTq7O3rJvjJss5x3EtvzrvbxxXbj1l6SnRfczRkbwGJWOeeuYd0FdxTSm6UfaTd32_lUwcaNzlW7pn-pryc3EUXJ_pxeE_Fd8_XHw7vyxWnz9-On-_Krxe8tgBqA2GvDemCg1pp1zdQelc2VSooQ4tlLikyruASFiVZdssO1eh0l3DDp6K13suT_9zpryxt9OcRm5pddmYuq5M2bBK71U-TTknCvYuxcGlrVVgd2ew-zNYNvbPGSxy0asDem4H6h5L_u6dBbgXZE6NvJN_vf-D_Q0huJRu</recordid><startdate>2021</startdate><enddate>2021</enddate><creator>Oladoja, Emmanuel Olalekan</creator><creator>Oyewole, Oluwafemi Adebayo</creator><creator>Okeke, Susan Kingsley</creator><creator>Azuh, Victor Okechukwu</creator><creator>Oladoja, Olakunle Israel</creator><creator>Jagaba, Aliyu</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7U9</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>RC3</scope><orcidid>https://orcid.org/0000-0002-0119-9088</orcidid></search><sort><creationdate>2021</creationdate><title>Wine produced from date palm (Phoenix dactylifera L.) fruits using Saccharomyces cerevisiae X01 isolated from Nigerian locally fermented beverages</title><author>Oladoja, Emmanuel Olalekan ; Oyewole, Oluwafemi Adebayo ; Okeke, Susan Kingsley ; Azuh, Victor Okechukwu ; Oladoja, Olakunle Israel ; Jagaba, Aliyu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2903-f0ebf8ecc885f7e2a1a6d04aa4753206fb0439e5caf33e3544b79da5312d744b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Aging</topic><topic>Bacteria</topic><topic>Beverages</topic><topic>Biochemical tests</topic><topic>Biochemistry</topic><topic>Biomedical and Life Sciences</topic><topic>Biotechnology</topic><topic>Cell Biology</topic><topic>Dextrose</topic><topic>Ecology</topic><topic>Ethanol</topic><topic>Ethanol - analysis</topic><topic>Fermentation</topic><topic>Fermented Foods and Beverages - microbiology</topic><topic>Flocculation</topic><topic>Food Microbiology</topic><topic>Fruit - metabolism</topic><topic>Fruit - microbiology</topic><topic>Fruits</topic><topic>Hydrogen sulfide</topic><topic>Life Sciences</topic><topic>Microbial Ecology</topic><topic>Microbiology</topic><topic>Nigeria</topic><topic>Original Paper</topic><topic>Palm wine</topic><topic>Phoeniceae - microbiology</topic><topic>Phoenix dactylifera</topic><topic>Physicochemical analysis</topic><topic>Physicochemical properties</topic><topic>Potatoes</topic><topic>Saccharomyces cerevisiae</topic><topic>Saccharomyces cerevisiae - isolation & purification</topic><topic>Saccharomyces cerevisiae - metabolism</topic><topic>Sensory properties</topic><topic>Spectrophotometry</topic><topic>Substrates</topic><topic>Sugar</topic><topic>Temperature tolerance</topic><topic>Toxins</topic><topic>Wine</topic><topic>Wine - microbiology</topic><topic>Wines</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Oladoja, Emmanuel Olalekan</creatorcontrib><creatorcontrib>Oyewole, Oluwafemi Adebayo</creatorcontrib><creatorcontrib>Okeke, Susan Kingsley</creatorcontrib><creatorcontrib>Azuh, Victor Okechukwu</creatorcontrib><creatorcontrib>Oladoja, Olakunle Israel</creatorcontrib><creatorcontrib>Jagaba, Aliyu</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Virology and AIDS Abstracts</collection><collection>ProQuest Health and Medical</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Biological Science Collection</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>ProQuest Biological Science Journals</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Genetics Abstracts</collection><jtitle>Archives of microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Oladoja, Emmanuel Olalekan</au><au>Oyewole, Oluwafemi Adebayo</au><au>Okeke, Susan Kingsley</au><au>Azuh, Victor Okechukwu</au><au>Oladoja, Olakunle Israel</au><au>Jagaba, Aliyu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Wine produced from date palm (Phoenix dactylifera L.) fruits using Saccharomyces cerevisiae X01 isolated from Nigerian locally fermented beverages</atitle><jtitle>Archives of microbiology</jtitle><stitle>Arch Microbiol</stitle><addtitle>Arch Microbiol</addtitle><date>2021</date><risdate>2021</risdate><volume>203</volume><issue>1</issue><spage>193</spage><epage>204</epage><pages>193-204</pages><issn>0302-8933</issn><eissn>1432-072X</eissn><abstract>The study focused on the production of wine from date palm fruits (
Phoenix dactylifera
L.) using a strain of yeast isolated from selected Nigerian locally fermented beverages (‘pito’, ‘brukutu’ and palm wine). Seven (7) distinct yeasts were isolated and identified using cultural, microscopy and biochemical tests (temperature tolerance, flocculation, ethanol tolerance, H
2
S production and killer toxin production and the ability to assimilate and ferment sugars. The yeast isolates were screened using refractometric and spectrophotometric methods to select the isolate with the best ability for wine production. This isolate was molecularly characterized, grown in 1 L of potatoes dextrose broth, freeze dried and used for wine production. The population of yeast, bacteria and the physicochemical analysis of the must were monitored during fermentation. Populations of bacteria in the wine were assessed by standard pour plate count. The proximate content and physicochemical properties of the produced wine before and after ageing, as well as the sensorial quality of the produced wine was determined. All the yeast isolates possessed the ability to flocculate, tolerate ethanol concentration of between 5 and 20% and temperature range of 30–45 °C, produced low concentration of H
2
S and does not produce killer toxins. A palm wine isolate, identified as
Saccharomyces cerevisiae
X01 was selected as the best isolate with the most ability for wine production. The total yeast count increases as the period of fermentation progressed while the total viable bacterial count reduced as the fermentation period progressed. There was a significant difference (
P
< 0.05) in the physicochemical properties of the must during fermentation. At the end of the fermentation, the produced wine had 5.22% and 4.86% ethanol content for
S. cerevisiae
QA23 and
S. cerevisiae
X01 respectively. There was no significant difference (
P
> 0.05) between the proximate and physicochemical compositions of the produced wine before and after ageing using
Saccharomyces cerevisiae
X01 when compared to the control
S. cerevisiae
QA23. This study revealed that the Nigerian locally sourced
S. cerevisiae
X01 can be used as an alternative substrate for industrial scale production of wine with a mild alcoholic content.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><pmid>32803346</pmid><doi>10.1007/s00203-020-02018-3</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-0119-9088</orcidid></addata></record> |
| fulltext | fulltext |
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| ispartof | Archives of microbiology, 2021, Vol.203 (1), p.193-204 |
| issn | 0302-8933 1432-072X |
| language | eng |
| recordid | cdi_proquest_journals_2478665847 |
| source | MEDLINE; Springer Nature - Complete Springer Journals |
| subjects | Aging Bacteria Beverages Biochemical tests Biochemistry Biomedical and Life Sciences Biotechnology Cell Biology Dextrose Ecology Ethanol Ethanol - analysis Fermentation Fermented Foods and Beverages - microbiology Flocculation Food Microbiology Fruit - metabolism Fruit - microbiology Fruits Hydrogen sulfide Life Sciences Microbial Ecology Microbiology Nigeria Original Paper Palm wine Phoeniceae - microbiology Phoenix dactylifera Physicochemical analysis Physicochemical properties Potatoes Saccharomyces cerevisiae Saccharomyces cerevisiae - isolation & purification Saccharomyces cerevisiae - metabolism Sensory properties Spectrophotometry Substrates Sugar Temperature tolerance Toxins Wine Wine - microbiology Wines Yeast Yeasts |
| title | Wine produced from date palm (Phoenix dactylifera L.) fruits using Saccharomyces cerevisiae X01 isolated from Nigerian locally fermented beverages |
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