Development of Wild Yeast Strains Isolated from Selected Locally Fermented Beverages for the Production of Wine from Date Palm Fruit (Phoenix dactylifera L.)

Abstract

The study focused on the development of wild yeast strains isolated from selected locally fermented beverages for the production of wine from date palm fruit. The freshly produced locally fermented alcoholic beverages (pito, brukutu and palm wine) were obtained from FM area of Maitunbi, Minna, Nigeria and were transported to the Microbiology Laboratory of Federal University of Technology Minna for analysis, using ice-packed box. Seven distinct yeast isolates were isolated from these samples and identified using cultural and biochemical tests. The yeast isolates were screened for their ability to flocculate, produce killer toxins and H2S, and tolerate varying temperature and ethanolic concentration. The isolates were also screened for their ability to produce wine. The isolate with the best characteristics and potential for wine production was selected for large scale wine production using standard typed yeast as control. The isolate was characterized using molecular methods. The result of this study showed that the yeast isolate obtained from locally fermented alcoholic beverages can also be used to produce wine on a large scale.