The study focused on the production of wine from date palm fruits ( Phoenix dactylifera L.) using a strain of yeast isolated from selected Nigerian locally fermented beverages (‘pito’, ‘brukutu’ and palm wine). Seven (7) distinct yeasts were isolated and identified using cultural, microscopy and biochemical tests (temperature tolerance, flocculation, ethanol tolerance, H 2 S production and killer toxin production and the ability to assimilate and ferment sugars. The yeast isolates were screened using refractometric and spectrophotometric methods to select the isolate with the best ability for wine production. This isolate was molecularly characterized, grown in 1 L of potatoes dextrose broth, freeze dried and used for wine production. The population of yeast, bacteria and the physicochemical analysis of the must were monitored during fermentation. Populations of bacteria in the wine were assessed by standard pour plate count. The proximate content and physicochemical properties of the produced wine before and after ageing, as well as the sensorial quality of the produced wine was determined. All the yeast isolates possessed the ability to flocculate, tolerate ethanol concentration of between 5 and 20% and temperature range of 30–45 °C, produced low concentration of H 2 S and does not produce killer toxins. A palm wine isolate, identified as Saccharomyces cerevisiae X01 was selected as the best isolate with the most ability for wine production. The total yeast count increases as the period of fermentation progressed while the total viable bacterial count reduced as the fermentation period progressed. There was a significant difference ( P < 0.05) in the physicochemical properties of the must during fermentation. At the end of the fermentation, the produced wine had 5.22% and 4.86% ethanol content for S. cerevisiae QA23 and S. cerevisiae X01 respectively. There was no significant difference ( P > 0.05) between the proximate and physicochemical compositions of the produced wine before and after ageing using Saccharomyces cerevisiae X01 when compared to the control S. cerevisiae QA23. This study revealed that the Nigerian locally sourced S. cerevisiae X01 can be used as an alternative substrate for industrial scale production of wine with a mild alcoholic content.

中文翻译：

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使用从尼日利亚当地发酵饮料中分离的酿酒酵母 X01 从枣椰树 (Phoenix dactylifera L.) 果实生产的葡萄酒

该研究的重点是使用从选定的尼日利亚当地发酵饮料（'pito'、'brukutu' 和棕榈酒）中分离出的酵母菌株，从枣椰果（Phoenix dactylifera L.）生产葡萄酒。使用培养、显微镜和生化测试（温度耐受性、絮凝、乙醇耐受性、H 2 S 产生和杀伤性毒素产生以及同化和发酵糖的能力）分离和鉴定了七 (7) 种不同的酵母。使用折射计筛选酵母分离株和分光光度法筛选出产酒能力最好的分离株。对该分离株进行分子表征，在 1 L 马铃薯葡萄糖肉汤中生长，冻干后用于酿酒。酵母菌、细菌数量和理化分析必须在发酵过程中进行监控。葡萄酒中的细菌种群通过标准倒板计数进行评估。确定了所生产葡萄酒在陈酿前后的近似含量和理化性质，以及所生产葡萄酒的感官品质。所有的酵母分离物都具有絮凝能力，耐受 5% 至 20% 的乙醇浓度和 30-45 °C 的温度范围，产生低浓度的 H 2 S 并且不产生杀伤性毒素。选择鉴定为酿酒酵母 X01 的棕榈酒分离株作为生产葡萄酒能力最强的最佳分离株。总酵母数随着发酵期的进行而增加，而总活细菌数随着发酵期的进行而减少。有显着差异（P < 0。05) 在发酵过程中葡萄汁的理化特性。在发酵结束时，酿酒酵母 QA23 和酿酒酵母 X01 的乙醇含量分别为 5.22% 和 4.86%。与对照酿酒酵母 QA23 相比，使用 Saccharomyces cerevisiae X01 老化前后生产的葡萄酒的近似和物理化学成分之间没有显着差异（ P > 0.05）。这项研究表明，尼日利亚当地采购的酿酒酵母 X01 可用作工业规模生产酒精含量较低的葡萄酒的替代基质。05) 与对照酿酒酵母 QA23 相比，使用酿酒酵母 X01 陈酿前后所生产葡萄酒的近似成分和物理化学成分之间的差异。这项研究表明，尼日利亚当地采购的酿酒酵母 X01 可用作工业规模生产酒精含量较低的葡萄酒的替代基质。05) 与对照酿酒酵母 QA23 相比，使用酿酒酵母 X01 陈酿前后所生产葡萄酒的近似成分和物理化学成分之间的差异。这项研究表明，尼日利亚当地采购的酿酒酵母 X01 可用作工业规模生产酒精含量较低的葡萄酒的替代基质。