Optimization of Fermentation Parameters to Produce Plam Wine from Toddy Sample using Saccharomyces Cervices Spp

Manzi is the quintessential tropical alcoholic beverage fermented from the sap collected from coconut trees in the coastal region of Maharashtra. The main species used for this purpose are oil palm (Elaeis guineensis), raffia (Raphia vinifera), coconut (Cocos nucifera) and oil palm (Arenga pinnata). Manzi is described as a white, effervescent, acidic liqueur. The juice collection procedure was described by Kadare et al. It was described by. (2004) constitutes an important part of this study. The beverage is fermented by a combination of alcohol, lactic acid and acetic acid. Acetic acid bacteria that utilize glucose and sucrose may appear at the beginning of manzi fermentation. When manzi is fermented, it becomes alcohol, commonly called palm wine. This study aims to provide an overview of the different species of Saccharomyces cerevisiae, focusing on their characteristics, taxonomic distribution and their beneficial role in the industry, especially in relation to palm wine production and products.