ABTRACT

The investigation of the ethanol tolerant yeast in palm wine was carried out .isolation of yeast from fresh palm wine was examined with the use of Sabraud agar and glucose yeast agar. Yeast were isolated from palm wine and characterized and identified five randomly selected Palm wine were cultured by pour plate and spread plate method obtained results showed five primary yeast species with varying prevalent in palm wine samples. Five yeast were isolated Saccharomyce cerevisiae, Saccharomyce globbus, Saccharomyce uvarum and Saccharomyce latis. Sacchromyce cerevisiae was found in all samples. 

TABLE OF CONTENTS

Title Page …………….………………………………………………………..………i

Certification………….……………………………………………………………….. ii    

Dedication ………….…………………………………………...……….……………iii  

Acknowledgment ….………………………………….……...………….……….…...iv  

Table of Contents …………………………………………………………………......vi

List of tables……………………………………………………………………...........vii

Abstract... …………………………………………………………………..……….…v  

1.0    Introduction...……………………………………………………………….........1

1.1    Background of study……………………………………………………………..1    

1.2    Objectives of the research……………………………...…………………………4

CHAPTER TWO       

2.0    Literature Review…………………………………………..……………………5

2.1    Yeast……………………………………………………………………………  6

2.2    Taxonomy of borne yeast………………………………………………………..6

2.3    Yeast strain………………………………………………………………………8

2.4    Characteristics of yeast………………………………………………………….12

2.5    Growth and nutrition of yeast……………………………………………...........13

2.6    Factors affecting yeast growth………………………………………………….13

2.7    Reproduction………………………………………………………………........14

2.8    Uses of yeast…………………………………………………………………….15

CHAPTER THREE

3.0   Materials and Methods…………………………………………………………..17

3.1   Source of materials……………………………………………………………….17

3.2   Sampling and sample preparations……………………………………………….17

3.3   Media preparations……………………………………………………………….17

3.4   Isolation of yeast from palm wine……………………………………..………....18

3.5   Tests from ethanol tolerance……………………………………………………...18

3.6    Characterization of yeast isolates………………………………………………...19

CHAPTER FOUR

4.0   Results……………………………………………………………………….……21

CHAPTER FIVE

5.0   Discussion…………………………………………………………………………30

5.1   Conclusion………………………………………………………………………...30

5.2   Recommendation………………………………………………………………….31

References