ABSTRACT

The effects of Saco glottis gaboneses on fermentation kinetics and growth of palmwine yeast•are compared in treated and untreated palmwine samples Yeast from palmwine was isolated on SDA medium. Fermentation assay of palmwine treated with 0.50% , 0.75% and 100% Saco glottis gaboriensis, was studied for five days. Growth performance of yeast in YPO treated with the various concentration of S. gabonensjs was also studied. Growth was observed per hour in YPD broth using a spectrophotometer . It was observed that S .gabonensis reduced rate of pH decrease and production of aichohol. S .gabonensis. retarded but did not compIetely inhibit yast growth in YPD broth. S. gabonensis increased acceptability of stored palmwine .Due to the non-complete inhibition of acid and aichohol production in stored palmwine , it was concluded that at no concentration does S. gabonensis preserve palmwine yielding a shelf life of five days From the sensory evaluation , it was observed that there was a significant difference in taste and flavour of preserved palmwine by the third day at 0.05 confidence interval . The taste and flavour of preserved palmwine was preferred on the third day by panelists.