ABSTRACT

 The enzymatic potentials of lactic acid bacteria and Saccharomyces cerevsiae from fresh and soured palm wine samples were determined from 50 different palm win samples collected from Ariam, Umudike and Umurineochi in Abia state. Lactobacillus planetarium and Leuconostic Mesenteroides were the dominated lactic bacteria and Saccharomyces cereuisiae and Saccharoniyces uvarum were the dominated yeast species isolated from the palm wine sample the lactic acid bacteria and saccharomyces cerevisiae isolated were screened for amylase, cellulase, protease, pectinase and xylanase production using well plate method in order to determine their ability to produce these enzymes. Among 88 LAB isolated, 20 were able to exhibit amylase production, 15 produced protease, 10 produced pectinase, 7 produced cellulose and 5 produced xylanase with different zone of inhibition The isolate LAB 35 was able to produce all the enzymes tested and it was selected and identified as Lactobacillus plantarium . In other hand, among the 50 S. cerevisiae isolated, 10 were able to exhibit amylase production, 5 produced cellulose, 8 produced protease, 7 produced pectinase and 2 produced xylanase with different halo zones. Amonge the isolates that were able to produce these enzymes Scerevisiae 25 has the potential to produce all the enzymes tested (amylase, protease, cellulose, pectinase and xylanase).