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The role of the yeast flora of Nigerian palm wine in the leavening activity of the beverage was investigated by subjecting organisms from the wine to dough‐raising tests. Those with appreciable leavening activity were identified as Saccharomyces cerevisiae and Candida spp. They produced maximum dough volumes in 3–4 h at 37°C. The study has provided experimental evidence that yeasts contribute to the leavening activity of palm wine and has identified strains which have potential utility in commercial bread baking.
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R.N. Okagbue (1988) studied this question.
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