Up to 600 sequences present in yeasts representing close relatives of palm wine yeasts were examined. which indicated that yeast fermentation of palm wine may cause corrosion of its plastic container. In the present study, we have investigated the occurrence of yeast flora during tapping and fermentation of palm wine from Cameroon. Palm wine is a traditional wine extracted from palm tree Elaeis guineensis. Therefore the aim of this work was to closely examine the interactions of yeast fermented palm wine with the surface of itscontainer when plastic material is used for storage and determine if there is any effect of the palm wine on the surface However, fermented baked dough produced using palm wine as a substitute for baker’s yeast is usually characterized by a sharp sour taste, pronounced palm wine flavour and short shelf life (Personal communication in 2007 with Kole, Kole bakery, Akure, Ondo State, Nigeria). This yeast strain is saccharomyces cerevisiaem or baking yeast is called in the bakery industry. Introduction. 7% as compared with commercial yeast (100%). tuba (nipa palm wine) in philippines. Yeast found largely belong to the genus Saccharomyces.Other genera found were Candida, Endomycopsis, Hansenula, Kloeckera, Pichia, Saccharomycoides and Schizosaccharomyces.. Palm wine when fresh, tastes like ginger bear and can be used as like yeast ( Irvine 1961). For example, Ayanru [ 6 ] observed morphological and physiological variants or races that could affect organoleptic qualities of palm wine. Over twenty yeast genera have been identified from wines. Yeast flora of palm Wlne in the Philippines Kei YAMAGATA~ Tokio FUJJTA~ Priscilla C. SANCHEZ** and Rihe i T. AKAHASHI*** Synopsis Micobial surveys of the yeast flora were made on coconut . Confirmatory evidence was derived from gas chromatographic analysis. The yeasts demonstrated high levels of leavening activities between 82-94. However, palm wine should be taken with caution due to its alcoholic contents that can affect the kidney and liver. Palm wine when fresh, tastes like ginger bear and can be used as like yeast ( Irvine 1961). When using molecular tool in the case of palm wine, the bacterial diversity was found to include also uncultured bacterial clone (Okolie et … The identification and enumeration of yeasts and the effect of chemical preservatives on the yeast load in Nigerian palm wine have been studied. Quality of them varies depending on the locality of the production. This yeast strain is saccharomyces cerevisiaem or baking yeast is called in the bakery industry. Saccharomyces cerevisiae species were isolated from the fermenting sap of Elaesis guineansis (palm wine) as a source of yeast for wine making from pineapple fruits. The use of palm wine and as a leavening agent for dough is attributed to the presence of a yeast strain contained in the palm sap. A total of 12 yeast isolates from palm wine collected from various locations in Anyigba and its environs were selected for their leavening activities and were identified. Sequences from three palm wine yeast genera namely Saccharomyces cerevisiae, Pichia kudriavzevii, and Candida ethanolica were analyzed to establish their phylogenetic relationships, geographical origin, and food matrix source of their close relatives. The use of palm wine and as a leavening agent for dough is attributed to the presence of a yeast strain contained in the palm sap. For the ratio used, palm wine yeast and yogurt probiotics combined had a detrimental effect on the weight and the feeding efficiency index. The aim of this study was to isolate and identify the yeasts present in taberna, a traditional palm wine from Mexico, which is produced by natural fermentation of the palm sap obtained from Acrocomia aculeata. A total of 450 yeast isolates were Degradation was enhanced by pre-adaptation to the hydrocarbons. Saccharomyces cerevisiae is a component of palm wine and many Nigerian workers have explored both biological and economic aspect of the species found in palm wine.