Molecular Characterization of Successive Yeasts Strains and their Optimal Invertase Producing Conditions in Fresh Palm Wine (Raphiahookeri) Obtained from Lagos, Nigeria

Saccharomyces cerevisiae is known to produce invertase. However, molecular characterization of successive yeast strains and their optimal invertase producing conditions in Nigerian Raphiahookeri has not been documented. In this study, fresh palm wine (Raphiahookeri) obtained from Lagos, Nigeria was evaluated. To achieve this, sequencing 18S rDNA carried out following DNA extraction the isolates. Invertase production within 5-day period also monitored at different for strains. The physicochemical parameters investigated include pH, optical density, titratable acidity, sugar concentration alcohol content. Out 21isolates obtained, 18 were identified by beS. cerevisiae, while 3 Penicillium chrysogenum, Blumeriagraminissp. Tritici Fusarium culmorum. Thefungal population density decreased 1.01 x 107 0.9 105CFU/ml. pH with increase age ranging 6.05-3.33 3.70-1.10mg/100ml respectively. acidity content increased time ranged 0.454-0.904, 0.266-0.412 % 0.920-5.640 All isolates produced optimally 6, 30°C after 48 h incubation S. CP006433.1 having highest (1.745U/ml).The results highlight effect fermentation on survival wine.