Physiochemical properties and Enzymatic profile of indigenous yeast isolated from palm wine in Nigeria

This study was aimed at investigating the physiochemical properties of fresh palm wine and enzymatic activities indigenous yeast strains isolated from sample (Elaeis guineensis). The evaluated after 1h tapping giving following values 7.29a±0.02%, 2.25a±0.03%, 476.58d±0.04 mg/L 5.2c±0.06 for ethanol, TTA, reducing sugar pH respectively. characterized based on their morphological, physiological, biochemical characteristics. Two cells were identified as Saccharomyces cerevisiae Geotrichum candidum. They screened ability to synthesize amylase cellulase. Results revealed significant variation in profiles strains. Cellulase activity present suggesting break down cellulose; a starch degrading indicated by activity. All stains had good cellulase enzyme profile but YT3 which candidum exhibited highest 0.719U/ml (amylase) 0.182U/ml (cellulase), potential efficient utilization during fermentation. findings this proved that microorganisms can act source enzymes especially amylase; yield will most likely improve optimization. identification with enhanced offers opportunities large-scale industrial production enzyme.