Published October 23, 2025 | Version v1
Journal article Open

CHARACTERIZATION AND STRESS TOLERANCE OF YEASTS ISOLATED FROM PALM WINE

Authors/Creators

  • 1. ROR icon Samuel Adegboyega University

Description

Most traditional food fermentation processes are incomplete, resulting to products that are prone
to rapid deterioration. This is due to the involvement of a mix of microbial strains that are
spontaneously introduced from the environment. The selection and use of microbial strains that
can tolerate the prevailing stressors during fermentation process will drive fermentation to
completion and generate stable food products. Therefore, this study was carried out to characterize
and determine the stress tolerance of yeast strains isolated from palm wine. Yeasts isolated from
palm wine samples were characterized using phenotypic methods. Yeast isolates were assessed for
tolerance to different concentrations of ethanol (4 - 16%) and NaCl (5 - 20%). Total yeast counts
in the palm wine samples decreased from log 9 to 7 cfu/ml over 72 hours. Fifteen distinct yeast
isolates were identified to belong to four different genera. They include: Saccharomyces (40%),
Candida (13.33%), Pichia (26.67%) and Kluyveromyces (20%). S. cerevisiae PWB13 showed the
greatest tolerance to ethanol (4 - 16%) while P. ohmeri PWB32 was the most sensitive strain. S.
cerevisiae PWB13 had the highest percentage tolerance to NaCl (5 - 20%). Candida sp. PWA11
and P. ohmeri PWB32 were more sensitive to the different concentrations of NaCl. The yeast
strains showed diversity in tolerance to stress conditions and some strains showed potentials to
ensure complete fermentation of food substrates.
Keywords: Fermentation, Yeasts, Stress, Palm wine

Files

ogunremi et p23-30 (1).pdf

Files (680.0 kB)

Name Size Download all
md5:9f081a53f436700d1544f2ae4de45a05
680.0 kB Preview Download

Additional details

Identifiers

DOI
10.5281/zenodo.17422666

References

  • Abbas, C.A. (2006). Production of antioxidants, aromas, colours, flavours and vitamins by yeasts. The Yeast Handbook: Yeasts in Food and Beverages. A. Querol and G.H. Fleet Eds. Springer-Verlag Berlin Heidelberg. 285-334. Abe, H., Fujita, Y., Takaoka, Y., Kurita, E., Yano, S., Tanaka, N., and Nakayama, K. (2009). Ethanol-tolerant Saccharomyces cerevisiae strains isolated under selective conditions by over-expression of a proofreading-deficient DNA polymerase. Journal of Bioscience and Bioengineering 108 (3): 199-204. Akabanda, F., Owusu-Kwarteng, J., Tano-Debrah, K., Glover, R.L.K., Nielsen, D.S. and Jespersen, L. (2013). Taxonomic and molecular characterization of lactic acid bacteria and yeasts in Nunu, a Ghanaian fermented milk product. Food Microbiology 34 (3): 277- 283. Ali, N. M. and Khan, M. M. (2014). Screening, identification and characterization of alcohol tolerant potential bio-ethanol producing yeast. Currents Research in Microbiology and Biotechnology 2(1): 316-324. Amoa-Awua, M.K., Sampson, E and Tano-Debrah, K. (2007). Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana. Journal of Applied Microbiology 102: 599–606 Aponte, M., O. Pepe, O. and G. Blaiotta, G. (2010). Short communication: Identification and technological characterization of yeast strains isolated from samples of water buffalo Mozzarella cheese. Journal of Dairy Science 93: 2358–2361. Association of Official Analytical Chemists (A.O.A.C.) (1990). Official Methods of Analysis. 13th Edition. Association of Official Analytical Chemists, Washington D.C Bechem, E .E. T., Omoloko, C., Nwaga, D. and Titanji, V .P .K. (2007). Characterization of palm wine yeasts using osmotic ethanol tolerance and the isozyme polymorphism of alcohol dehydrogenase. African Journal of Biotechnology 6(14): 1715-1719. Belloch, C., Orlic, S., Barrio, E. and Querol, A. (2008). Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex. International Journal of Food Microbiology 122: 188–195 Boboye, B., Dayo-owoyemi, I. and Akinyosoye, F. A. (2008). Organoleptic analysis of dough fermented with yeasts from a Nigeria palm wine (Elaeis guineensis) and certain commercial yeasts. The Open Microbiology Journal 2(1): 316-324. Bonatsou, S., Benitez, A., Rodriguez-Gomez, F., Panagou, E. Z. and Arroyo-lopez, F. N. (2015). Selection of yeasts with multifuctional features for application as starter in natural black table olive processing. Food Microbiology Journal 46: 66-73 Ebabhi, M. A., Adekunle, A. A., Okunowo, O. W. and Osuntoki, A. A. (2013). Isolation and characterization of yeast strains from local food crops. Journal of Yeast and Fungal Research 4 (4): 38-43. Fakruddin, M. D., Ariful Islam, M. D., Abdul Quayum, M. D. and Ahmed M. M. (2013). Characterization of stress tolerant high potential ethanol producing yeast from agro waste. American Journal of Bioscience 1 (2): 24-34. Hellström, A.M., Vázques-Juárez, R., Svanberg, U. and Andlid, T.A. (2010). Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa. International Journal of Food Microbiology 136: 352-358. Holzapfel, W.H. (2002). Appropriate starter culture technologies for small-scale fermentation in developing countries. International Journal of Food Microbiology 75:197– 212. Jespersen, L. (2003). Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages. FEMS Yeast Research 3:191–200. Kumar, R.S., Shankar, T. and Anandapandian, K.T.K. (2011). Characterization of alcohol resistant yeast Saccharomyces cerevisiae isolated from Toddy. International Research Journal of Microbiology 2(10): 399-405. Kurtzman, C. P., Jack, W. Teun, B. and Vincent, R. (2011). Methods for isolation, phenotypic characterization and maintenance of yeasts. In: The Yeasts, a Taxonomic Study, C.P. Kurtzman, and J.W. Fell Eds. Elsevier, B.V, Amsterdam: 87–110. Lee, Y., Choi, Y., Lee, S., Park, J., Shim, J., Park, K. and Kim, W. (2011). Screening wild yeast strains for alcohol fermentation from various fruits. Mycobiology 39(1): 33-39. Lopandic, K., Zelger, S., Banszky, L.K., Eliskases-Lechnerd, F. and Prillingera, H. (2006). Identification of yeasts associated with milk products using traditional and molecular techniques. Food Microbiology 23: 341–350. Martini, A., Ciani, M. and Scorzetti, G. (1996). Direct enumeration and isolation of wine yeasts from grape surfaces. American Journal of Enology and Viticulture 47(4): 435-440 Nwachukwu, I. N., Ibekwe, V. I., and Anyanwu, B. N. (2006). Investigation of some physiochemical and microbial succession parameters of palm wine. Journal of Food Technology 4(4): 308-312. Obi C.N, Ogbulie, J.N. and Nkwo, A.M (2015). Assessment of microbial growth and survival in fresh rafia palmwine from Umuariaga community, Ikwuano L. G. A. Abia State, Nigeria. International Journal of Current Microbiology and Applied Sciences 4(1): 484-494. Osho, A. (2005). Ethanol and sugar tolerance of wine yeasts isolated from fermenting cashew and apple juice. African Journal of Biotechnology 4(7): 660-662. Sanni, A. I. and Lonner, C. (1993). Identification of yeast isolated from Nigeria alcoholic beverages. Food Microbiology 10: 517-523. Sanni, A.I., Onilude, A.A., Fadahunsi, I.F. and Afolabi, R.O. (1999). Microbial deterioration of traditional alcoholic beverages in Nigeria. Food Research International 32: 163-167. Ukpaka, C .P. (2014). Studying fermentation, characterization of some palm wine obtained in Niger Delta Area of Nigeria. International Journal of Novel Research in Engineering and Pharmaceutical Sciences 1(2): 1-5. Walker, G.M. 2009. Fungi | Yeasts. In: Encyclopedia of Microbiology, Volume 3 M. Schaechter Eds. Elsevier Inc.