Isolation and Screening for Non-Conventional Yeast with Bakery Potentials

Lilian Chinyere Eleanya, Edwin Uchechukwu Igboanugo, Nwamaka Anthonia Dibua, Ifeoma Sandra Anagor, Eucharia Nkiruka Ezeumeh, E. Nnamdi Chukwura and Jude Okpalla
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Lilian Chinyere Eleanya: Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State Nigeria
Edwin Uchechukwu Igboanugo: Legacy University, Okija, Anambra State, Nigeria
Nwamaka Anthonia Dibua: Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State Nigeria
Ifeoma Sandra Anagor: Nnamdi Azikiwe University, Nnewi Campus, Nigeria
Eucharia Nkiruka Ezeumeh: Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State Nigeria
E. Nnamdi Chukwura: Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State Nigeria
Jude Okpalla: Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State Nigeria

International Journal of Research and Innovation in Applied Science, 2025, vol. 10, issue 2, 154-165

Abstract: The aim of this work was to isolate and screen for non-conventional yeast with bakery potentials. Thirty five isolates obtained from palm wine were screened. They were tested for sugar utilization, hydrogen sulphide production, urea hydrolysis and flocculation ability. Selected isolates were characterized using molecular methods. The isolate was subjected further to study its optimum growth conditions as well as for stress tolerance; Sodium chloride, ethanol and hyperosmotic tolerance. Result shows that the best among the selected isolates which was Yarrowia phangngensis (YP) utililized all the sugars, produced no hydrogen sulphide and exhibited high flocculation. Optimum growth temperature, pH and time were 300C, pH 5 and 72h respectively. YP adapted to the various stress conditions. This study shows that Yarrowia phangngensis which was isolated from palm wine could be considered for use in the bakeries because it exhibited good bakery characteristics.

Date: 2025
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