Application of Palm Wine Yeast Species in Beer Brewing

Brewing is found to be one of the lucrative businesses in Nigeria. The brewer’s yeast commonly known as Saccharomyces cerevisiae always imported and its price affects products drastically. In this work, strain was isolated from Palm Wine, identified used an alternative beer brewing. isolate (SPW) seen poses many similar characteristics (SCT) foreign countries. enriched employed laboratory for production beer. Results showed that both organisms failed ferment melibiose raffinose but fermented glucose, maltose, fructose, sucrose, galactose. They survived at stress conditions temperature cell osmotic pressure high concentration ethanol sugar. good flocculation ability 97%, 82% respectively. Their percentage viability 96.66% 91.00% respectively with no hydrogen sulfide gas. property wort prepared brewing was; pH 5.82, specific gravity 1.050 iodine reaction yellow colour. After fermentation, 1.001 1.010 SPW SCT while alcohol content 6.53% 5.25% Wort 28 ± 2oC six days product apparent extract 3.4oP 4.8oP, Real 4.8oP 6.55oP, real degree fermentation 58.44% 61.22% Statistical analysis palm wine after enrichment had great potential when compared attributes (p < 0·05).