African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Effect of Sacoglottis gabonensis and Alstonia boonei on the kinetics of Saccharomyces cerevisiae isolated from palm wine

A. I. Elijah1*, P. C. Ojimelukwe2, U. S. Ekong3 and N. U. Asamudo4
1Department of Food Science and Technology, University of Uyo, PMB 1017, Uyo, Akwa Ibom State, Nigeria. 2Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB 7267, Umuahia, Abia State, Nigeria. 3Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, University of Uyo, PMB 1017, Uyo, Akwa Ibom State, Nigeria. 4Department of Microbiology, University of Uyo, PMB 1017, Uyo, Akwa Ibom State, Nigeria.
Email: [email protected]

  •  Accepted: 02 August 2010
  •  Published: 31 August 2010

Abstract

Sacoglottis gabonensis and Alstonia boonei are botanicals used for the preservation of palm wine in Southern Nigeria. This study investigated the effect of S. gabonensis (0.625%) and A. boonei (0.50%) on the kinetics of Saccharomyces cerevisiae isolated from palm wine (PW). Concentrations of the preservatives used in this study were optimal concentrations of the preservatives that had preservative effect on fermenting palm sap. The fermentation rate constant, k, of 2.79 × 10-4mol-1 s-1 obtained for untreated PW was higher than the k values for PW treated with A. boonei (1.7 × 10-4 mol-1 s-1) and S. gabonensis (1.1 × 10-4 mol-1 sec-1). Both preservatives enhanced yeast growth. The specific growth rates (µmax) for the yeast were 0.43, 0.76 and 0.88 for the control, samples treated with A. boonei andS. gabonensis, respectively. However, the sedimentation rate of the yeast was reduced by both preservatives, but A. boonei produced the greatest effect. The utilization of these botanicals for industrial fermentations involving yeast is promising.

 

Key words: Palm wine, preservation, Saccharomyces cerevisiae, fermentation kinetic, growth kinetic, sedimentation rate, Sacoglottis gabonensis, Alstonia boonei.

Abbreviation

PW, Palm wine; SDA, Saboraud dextrose agar; MYGP, malt extract yeast extract glucose peptone medium.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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