ISOLATION AND PROFILING OF SACCHAROMYCES CEREVISIAE FROM RAFFIA PALM WINE RAPHIA HOOKERI FOR USE AS BAKER’S YEAST IN BREAD PRODUCTION

The study "Isolation and Profiling of Saccharomyces cerevisiae from Palm Wine Raphia hookeri for use as Baker’s Yeast for Bread Production" investigated the potential application of palm wine-derived yeast in bread production. Saccharomyces cerevisiae, an indispensable organism in bakery industry, was isolated, characterized, and evaluated for its efficiency as a leavening agent for bread production.. Freshly tapped Palm wine samples were collected and subjected to serial dilution, cultured on Potato Dextrose Agar (PDA) for 48 hours, Subsequently, colony forming units were subjected to morphological and biochemical profiling of the isolates. Tests including ethanol tolerance, temperature tolerance, and flocculation were conducted. Dough fermentation and bread-making trials were carried out using the isolates. Results obtained were compared with the bread produced with commercial baker's yeast. Isolates of S. cerevisiae demonstrated high ethanol tolerance (up to 10%), and optimum temperature growth at 32°C. The sensory analysis of the bread revealed flavour, texture, and volume attributes comparable to bread made with the commercial baker's yeast. The dough fermented with Saccharomyces cerevisiae isolates demonstrated a 6% greater leavening height compared to commercial yeast of 4.55 %confirming its superior leavening activity and suitability for bread production. The study concludes that S. cerevisiae isolated from palm wine Raphia hookeri offers a cost-effective, locally sourced alternative to commercial baker's yeast.